Directions

Preparation

1. Gather all of your ingredients before you start.

   

Marinate the Chicken

1. Pat chicken dry.

2. Mix buttermilk with 1 tbsp Wingman.

3. Submerge chicken and marinate for at least 2 hours, ideally overnight in the fridge.

Prepare the Coating

1. In a bowl, combine flour, cornflour, baking powder and remaining Wingman.

2. Remove chicken from buttermilk, allowing excess to drip off.

3. Press firmly into flour mixture to create textured coating.

Prepare the Chips

1. Peel and cut potatoes into thick chips.

2. Parboil for 5 minutes. Drain and steam dry.

3. Toss with olive oil and salt.

Fry the Chicken

1. Heat oil to 170°C in a deep heavy pan.

2. Fry chicken in batches for 12–15 minutes until golden and internal temperature reaches 75°C.

3. Drain on wire rack.

Cook the Chips

1. Roast chips at 220°C for 25–30 minutes until golden and crisp.

2. Turn halfway through for even browning.

What to Look For at the Finish

1. 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.

   

Serving Suggestions

1. Serve immediately with coleslaw, pickles and your favourite dipping sauce. Add extra Wingman sprinkled lightly over the hot chips for an extra flavour boost.