Wingman Fried Chicken & Chips
20 minutes
PREP TIME
45 minutes
COOK TIME
4 people
SERVINGS
Wingman Fried Chicken & Chips
Smokey Rebel
4 people
20 minutes
30 minutes
American
Golden crunch. Juicy centre. Proper flavour.
This Wingman Fried Chicken delivers a crisp, seasoned coating with tender chicken inside. Served with homemade chips for the full comfort food experience.
Ingredients
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8 bone-in chicken thighs or drumsticks
2 tbsp Wingman seasoning
250ml buttermilk
150g plain flour
50g cornflour
1 tsp baking powder
1 litre vegetable oil (for frying)
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4 large Maris Piper potatoes
1 tbsp olive oil
Salt or SPG to taste
Directions
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Gather all of your ingredients before you start.
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Pat chicken dry.
Mix buttermilk with 1 tbsp Wingman.
Submerge chicken and marinate for at least 2 hours, ideally overnight in the fridge.
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In a bowl, combine flour, cornflour, baking powder and remaining Wingman.
Remove chicken from buttermilk, allowing excess to drip off.
Press firmly into flour mixture to create textured coating.
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Peel and cut potatoes into thick chips.
Parboil for 5 minutes. Drain and steam dry.
Toss with olive oil and salt.
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Heat oil to 170°C in a deep heavy pan.
Fry chicken in batches for 12–15 minutes until golden and internal temperature reaches 75°C.
Drain on wire rack.
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Roast chips at 220°C for 25–30 minutes until golden and crisp.
Turn halfway through for even browning.
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The chicken coating should be deep golden and visibly craggy. When tapped, it should sound crisp. The juices should run clear and the internal temperature should reach 75°C. The chips should be golden with crisp edges and fluffy centres.
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Serve immediately with coleslaw, pickles and your favourite dipping sauce. Add extra Wingman sprinkled lightly over the hot chips for an extra flavour boost.
