What You'll Need:
1-2 pounds chicken tenders or 2 large boneless skinless chicken breasts sliced into 1-inch thick strips
1 1/2 cups all purpose flour
3/4 teaspoon salt
1/2 teaspoon black pepper
1 egg beaten with 2 tablespoons water
vegetable oil for frying
Fill a 9-inch cast iron or standard skillet with about 2 inches of oil. Start heating it over medium-high heat while you bread the chicken. (Keep an eye on it!)
In a large bowl, mix the flour, salt and pepper.
In another large bowl, beat the egg and water
Dredge the chicken in the flour, coating well. Shake off excess flour and dip in the egg, the back in the flour.
Set the chicken to the side to rest for about 5 minutes. (This helps the coating stick better)
Check your oil temperature with a candy thermometer if necessary (you should be around 365-375 degrees) or drop in a little bit of flour–if it sizzles immediately, you can add one piece of chicken.
If the chicken sizzles, add about 5 pieces at a time and cook until golden brown on that side–about 8 to 10 minutes or so.
Turn, and repeat until all brown.
Cook the rest of the chicken in batches.
Transfer to a paper towel lined plate and sprinkle with a little more salt if needed.
Next What's Needed:
8 tbsp. extra-virgin olive oil, divided
4 large russet potatoes, cleaned and cut into ⅔”-thick wedges
3 tsp. kosher salt, divided
2 tsp. white vinegar
3 tbsp. cornstarch
1/2 tsp. baking powder
2 tsp. spices of your choice
Adjust an oven rack to center and lower position, and preheat to 425°. Brush 2 large baking sheets with 2 tablespoons oil each.
Place potatoes, 2 teaspoons salt, and vinegar in a large pot and cover with cold water. Set pot over medium heat and bring to a boil. Cook until semi-translucent and knife-tender, about 8 minutes. Drain potatoes and gently pat dry with paper towels.
In a large bowl, toss potatoes with remaining oil, 1 teaspoon salt, cornstarch, baking powder, and spices until evenly coated. Divide potatoes evenly between prepared sheets and spread into a single layer.
Bake until deeply golden, flipping both the fries and sheet tray positions halfway through, 30 to 35 minutes.
Serve chicken and fries piping hot with desired sauces.
Serving 1 Charcuterie Cup