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
Chicken
- 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)
Chips
- 4 large Maris Piper potatoes
- 1 tbsp olive oil
- Salt or SPG to taste
Directions
Preparation
Gather all of your ingredients before you start.
Marinate the Chicken
Pat chicken dry.
Mix buttermilk with 1 tbsp Wingman.
Submerge chicken and marinate for at least 2 hours, ideally overnight in the fridge.
Prepare the Coating
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.
Prepare the Chips
Peel and cut potatoes into thick chips.
Parboil for 5 minutes. Drain and steam dry.
Toss with olive oil and salt.
Fry the Chicken
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.
Cook the Chips
Roast chips at 220°C for 25–30 minutes until golden and crisp.
Turn halfway through for even browning.
What to Look For at the Finish
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
Serve immediately with coleslaw, pickles and your favourite dipping sauce. Add extra Wingman sprinkled lightly over the hot chips for an extra flavour boost.
