2 tbsp chicken seasoning Ensure it has salt, or add 1 tbsp kosher salt if not
3 cups all-purpose flour
1/2 tbsp chicken seasoning Ensure it has salt, or add 1.5 tbsp kosher salt if not
3 quarts vegetable oil for frying
5 pieces russet potatoes, medium No need to peel
1 cup dredge mix Prepared dredge mix
1 tbsp paprika
1/2 cup mayonnaise
1/3 cup ketchup
black pepper, freshly cracked To taste
3 tbsp hot sauce (Cholula recommended)
2 tsp Worcestershire sauce
2 cloves garlic cloves Grated
1/4 cup mayonnaise
2 pieces green onions Thinly sliced
1 piece lemon Zest and juice
4 cloves garlic cloves Grated
1/2 head cabbage Head of green cabbage
1.5 cups water
Equipment
7 quart pot
Large bowl
Medium bowl
Mandolin
Fryer or large heavy-bottomed pot
Directions
Get 4 boneless, skinless chicken breasts and lightly pound them to flatten.
Cut the chicken breasts into 6 strips each, yielding a total of 24 strips.
In a large bowl, mix together 2 cups of buttermilk and 2 tbsp of chicken spice mix (add 1 tbsp kosher salt if your seasoning lacks salt).
Add the chicken strips to the buttermilk mixture and let them marinate for at least 20 minutes, preferably overnight in the fridge.
Prepare your dredge: Combine 3 cups of all-purpose flour and 1/2 tbsp of your chicken seasoning. Add 1.5 tbsp kosher salt if needed.
Heat 3 quarts of vegetable oil in a 7-quart pot to 350°F.
Slice half a head of green cabbage thinly using a mandolin or very sharp knife.
In a medium-sized bowl, mix together 1/4 cup of mayonnaise, 2 thinly sliced green onions, zest and juice of 1 lemon, salt, and pepper to taste, and 4 cloves of grated garlic to make coleslaw dressing.
Add the sliced cabbage to the bowl with the dressing and toss well.
In a medium bowl, add 1/2 cup of mayonnaise, 1/3 cup of ketchup, freshly cracked black pepper, and salt to taste, 3 tbsp of hot sauce, and 2 tsp of Worcestershire sauce. Mix well to make the chicken dipping sauce.
Cut 5 medium russet potatoes (don't peel) into curly shapes using a spiralizer or into matchsticks if preferred.
Place the potato pieces in a bowl, cover with warm water, season water generously with salt, and let sit for 15-20 minutes.
Drain the potatoes and dry them well with towels.
Toss the potatoes lightly with a pinch of all-purpose flour.
In a large separate bowl, whisk together 1 cup of the prepared dredge mix, 1 tbsp of paprika, and freshly cracked black pepper.
Whisk in 1.5 cups of water to the dredge mix to create a batter.
Remove chicken from marinade, toss in the flour dredge mix, dip back into the marinade, and dredge again.
Fry the chicken in batches for 3-4 minutes until the internal temperature reaches 165°F and they are golden brown. Remove and drain on a wire rack. Season lightly with salt while still hot.
Fry the potatoes in batches for 3-4 minutes until crispy and golden brown. Remove, drain on a wire rack, and season lightly with salt while hot.
Assemble the meal: Place a generous layer of fries, three pieces of chicken, and some coleslaw on a plate. Serve with a ramkin of dipping sauce on the side.