CRISPY CHICKEN AND FRENCH FRIES
- 1 4 pound chicken, cut into pieces
- 1 cup buttermilk
- 2 cups Golden Penny Prime Flour for coating
- 1 teaspoon paprika
- Pepper Paprika Powder
- 2 quarts of Golden Penny Soya Oil/ Golden Penny Vegetable Oil for frying
- Irish Potato Ketchup Sauce
- Ground black pepper
- Peel your Irish potato and slice with potato cutter machine or knife.
- Wash and soak in a new bowl to help with the removal of troublesome starch on the outside of the potato.
- Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
- Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
- Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil/soya oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
- Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.
- Remove your soaked potato, put some vegetable/soya oil in your frying pan and heat, add salt or ground black pepper to your Irish potatoes, then fry to your taste.
- Serve with crispy chicken and ketchup
Tried this recipe?Let us know how it was!