These crispy chicken and fries are inspired by the chicken basket at Reddi Chick in Santa Monica, CA.
| Level: | Easy |
| Total: | 3 hr 20 min |
| Active: | 1 hr 30 min |
| Yield: | 4 servings |
Ingredients
- 2 teaspoons kosher salt, plus more for seasoning
- 2 teaspoons sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon turmeric
- One 4 1/2-to-5-pound roasting chicken, giblets removed
- 4 tablespoons unsalted butter, melted
- 1 gallon vegetable oil
- 3 russet potatoes
Instructions
- For the chicken: Preheat the oven to 425 degrees F. Combine the salt, sugar, garlic powder onion powder, paprika, pepper and turmeric. Reserve 2 tablespoons of the seasoning for the fries. Pat the chicken dry with paper towels. Liberally sprinkle some of the remaining seasoning inside the chicken. Brush the outside of the chicken with the melted butter and sprinkle with the rest of the remaining seasoning, Roast the chicken until the thickest part of the thigh reaches 165 degrees F, about 1 1/2 hours. Remove the chicken and cover with aluminum foil for about 20 minutes.
- For the fries: Heat the oil in a deep heavy pot over medium heat until it reaches 350 degrees F. Meanwhile, slice your russets into fries about a 1/4-inch thick, skin on. When the oil is ready, add a third of the fries and stir once with some tongs just to make sure they don’t clump together. Cook until a deep golden brown, 10 to 15 minutes. Cook the remaining fries in batches. Set aside on a tray lined with paper towels. Immediately sprinkle with the reserved chicken seasoning.
- Serve the chicken with the fries.
Reviews
A very nice recipe the kid’s loved.