Fried Chicken and Garlic Cheese Fries

Fri, 13 May 2022

Ingredients

4 drumsticks

4 Chicken thighs

600 ml Buttermilk

200 g Odlums Cream Plain Flour

1 tbsp Smoked paprika

1 tbsp of Cajun spice 

1 tsp Cayenne pepper

Sunflower Oil for frying

For the fries 

4 x potatoes (roosters or Maris pipers) skin on

A handful of chives 

Grated Cheddar 

4 tbsps of mayonnaise 

2 cloves of garlic 

Fresh chillis 

 

Method 

First start by marinating the chicken in the buttermilk. Best to leave covered in the fridge overnight or minimum of 2hours.

 

Make the dredge in a large bowl by mixing the 

Flour and spices all together. Heat the sunflower oil in a pan to 160oC and coat the chicken in the flour mixture. 

 

Dip the chicken from the buttermilk into the flour mixture. For an extra crispy result double dip, so back into the buttermilk and then back into the flour mixture again. 

Place the chicken into the hot oil until crispy and golden. Now drain onto a tray with some kitchen paper and then finish in the oven at 180oC for 25-30mins until fully cooked through. Season with a little sea salt.

 

For the chips, chop the potatoes into matchstick style chips and fry until nice and crispy in the sunflower oil. 

Chop the garlic into a paste and chop the chives and mix into the mayonnaise. Lay the chips into a bowl, then top with the garlic Mayo and then topped with cheese. 

 

Serve it all up on a nice plate and top the chips with some chopped fresh chilli. 

Enjoy.