Chicken N Chips
Crispy, golden, and absolutely irresistible, this homemade Chicken N Chips recipe is a comfort food classic elevated with bold flavors and a satisfyingly crunchy texture. Succulent chicken drumsticks are marinated in tangy buttermilk to lock in tenderness, then coated in a spiced flour mixture with paprika, garlic powder, and onion powder for maximum flavor. Paired with hand-cut potato chips that are fried to golden perfection, this dish is the ultimate combination of juicy and crispy. Perfect for family dinners or game-day spreads, this recipe comes together in under 1.5 hours and serves four generously. Whether garnished with fresh parsley or paired with your favorite dipping sauces, this crowd-pleasing duo delivers restaurant-quality results at home. Keywords: crispy fried chicken, homemade potato chips, comfort food recipe, Chicken N Chips, family dinner ideas.
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Recipe Information
Ingredients
- 8 pieces chicken drumsticks
- 6 medium potatoes
- 2 cups all-purpose flour
- 2 cups buttermilk
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon baking powder
- 4 cups vegetable oil
- 2 tablespoons parsley (optional, for garnish)
Instructions
1. Prepare the chicken: Place the chicken drumsticks in a large bowl and pour the buttermilk over them. Cover and let marinate in the refrigerator for at least 2 hours, or overnight for best results.
2. Make the dredge: In a separate bowl, whisk together the all-purpose flour, paprika, garlic powder, onion powder, salt, pepper, and baking powder.
3. Heat the oil: In a deep pot or fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer to ensure the oil stays at the correct temperature during frying.
4. Coat the chicken: Remove the drumsticks from the buttermilk, letting the excess drip off. Dredge each drumstick in the seasoned flour mixture, ensuring each piece is thoroughly coated. Place on a wire rack for 5 minutes to set the coating.
5. Fry the chicken: Carefully lower the chicken drumsticks into the hot oil in batches, ensuring not to overcrowd the pot. Fry for 12 to 15 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove and place on a wire rack or paper towels to drain.
6. Prepare the chips: While the chicken is frying, peel and slice the potatoes into thin strips. Rinse thoroughly under cold water to remove excess starch, then pat dry with a clean kitchen towel.
7. Fry the chips: Once the chicken is done, adjust the oil temperature to 375°F (190°C). Fry the potato strips in batches until golden and crispy, about 3 to 5 minutes per batch. Remove and transfer to a paper towel-lined tray. Sprinkle with salt while still hot.
8. Serve: Arrange the fried chicken and chips on a large serving platter. Garnish with fresh parsley, if desired, and serve hot with your favorite dipping sauces.
Nutrition Facts
Calories |
2645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.0 g | 299% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 1390 mg | 60% | |
| Total Carbohydrate | 100.4 g | 36% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 8.7 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 198 mg | 15% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1641 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
