Frenchy Crispy Chicken and Fries

Super yummy picnic crispy chicken and fries. Here is the yummy South of France recipe.

For the Crispy Chicken

• Poulet: 1.5 lbs chicken breast or tenders, cut into thick, bite-sized strips.
• The Marinade: 1 cup buttermilk, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp sweet paprika, 1 tsp salt, and a pinch of cayenne pepper.
• The Ultimate Batter:
  • $\frac{3}{4}$ cup all-purpose flour
  • $\frac{1}{2}$ cup cornstarch (essential for that thin, glass-like crunch)
  • 1 tsp baking powder
  • $\frac{1}{2}$ cup ice-cold club soda or light sparkling blonde beer
  • $\frac{1}{4}$ cup vodka (High-proof alcohol evaporates faster than water in hot oil, creating instant air pockets for maximum crispiness without overcooking the meat).

For the French Fites

• Pommes de Terre: 4 large Russet or Bintje potatoes, peeled and cut into $\frac{3}{8}$-inch strips.
• Frying Medium: Peanut oil or neutral high-smoke-point oil (like canola or sunflower).
• Finishing touch: Flaky sea salt (such as Fleur de Sel) and finely chopped fresh rosemary.

The Step-by-Step Method

Because timing is critical when working with hot oil and delicate batters, follow this sequence exactly to ensure both components hit the plate piping hot and perfectly textured.

1.Marinate the chicken:Prep: 30 mins to 2 hours.

Submerge the chicken strips in the seasoned buttermilk mixture. Cover and refrigerate. This tenderizes the lean meat and ensures it stays juicy during the high-heat fry.

2.Prep and soak the potatoes:Prep: 30 mins.

Soak the cut potatoes in cold water for at least 30 minutes to release excess starch. Drain them completely and dry them thoroughly with a clean kitchen towel. Any surface moisture will prevent them from crisping properly.

3.First fry for the fries (The Blanch):Cooking: 6-8 mins.

Heat your frying oil to 325°F (160°C). Fry the potatoes in batches until they are pale and soft, but not browned. Remove with a slotted spoon and drain on paper towels. Let them cool to room temperature.

4.Mix the batter and coat:Prep: 5 mins.

In a large bowl, whisk the flour, cornstarch, baking powder, and a pinch of salt. Just before frying, whisk in the ice-cold club soda/beer and vodka until a smooth, thin batter forms. Remove chicken from the marinade, let excess drip off, and dip entirely into the batter.

5.Fry the chicken:Cooking: 4-5 mins.

Raise the oil temperature to 360°F (182°C). Drop the battered chicken into the oil piece by piece so they don’t stick together. Fry for about 4 to 5 minutes, turning occasionally, until the coating is deeply golden and shatters when tapped. Drain on a wire rack.

6.The final crisp for the fries:Cooking: 2-3 mins.

Turn the oil up to 375°F (190°C). Toss the blanched, cooled fries back into the hot oil. Fry for 2 to 3 minutes until they turn a rich, golden brown and form into rigid, crispy.

Super yummy picnic.mv

Crispy chicken and fries picnic.