Ingredients
500g (1 lb) chicken breast or tenders, cut into strips
1 cup buttermilk (or 1 cup milk mixed with 1 tbsp lemon juice/vinegar)
1 cup all-purpose flour
½ cup cornstarch (key for extra crispiness)
1 tsp baking powder
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 tsp salt
½ tsp black pepper
Vegetable or canola oil for frying
Instructions
Marinate: In a bowl, submerge the chicken strips in buttermilk. Cover and refrigerate for at least 30 minutes (up to 4 hours).
Prepare Dredge: In a shallow dish, mix the flour, cornstarch, baking powder, garlic powder, onion powder, paprika, salt, and black pepper.
Coat: Drizzle 2–3 tablespoons of the buttermilk marinade into the flour mixture and mix with a fork to create tiny crispy clumps. Lift each chicken strip from the marinade, let excess drip off, dredge thoroughly in the flour mixture, pressing down to coat completely, and transfer to a wire rack.
Fry: Heat 1–2 inches of oil in a deep skillet or heavy pot to 175°C (350°F). Fry the chicken strips in batches for 4–6 minutes, flipping halfway through, until golden brown and cooked through (internal temperature reaches 74°C / 165°F).
Drain: Transfer to a wire rack or paper-towel-lined plate and sprinkle immediately with a pinch of salt.
Crispy Homemade Fries
Ingredients
3–4 large Russet or Yukon Gold potatoes, cut into thick sticks
2 tbsp vegetable oil (if baking/air frying) or oil for deep frying
1 tsp garlic powder
1 tsp salt (plus extra for tasting)
Cold water for soaking
Instructions
Option 1: Double-Fry Method (Restaurant Style)
Soak: Submerge cut potatoes in cold water for 30 minutes to remove excess starch. Drain and dry completely with a clean towel.
First Fry (Blanch): Heat oil to 160°C (325°F). Fry potatoes for 4–5 minutes until soft but not browned. Remove and let rest on a paper towel for 10 minutes.
Second Fry (Crisp): Increase oil temperature to 190°C (375°F). Fry the potatoes again for 3–4 minutes until deep golden and crispy. Drain and toss with salt and seasonings while hot.
Option 2: Oven-Baked / Air Fryer
Soak & Parboil: Soak cut potatoes in cold water for 20 minutes, drain, and dry completely. For extra fluffiness, boil them in salted water for 5 minutes before drying.
Season: Toss potatoes with 2 tablespoons of oil, garlic powder, and salt.
Cook:
Oven: Spread in a single layer on a baking sheet lined with parchment paper. Bake at 220°C (425°F) for 25–30 minutes, flipping halfway through.
Air Fryer: Cook at 200°C (400°F) for 18–20 minutes, shaking the basket every 5 minutes.
