@pure__events: Recipe for*Chicken and chips* — crispy chicken + golden chips. Classic. *1. The Chips* *You need:* - *Potatoes*: 3-4 large, peeled - *Oil*: for deep frying - *Salt*: to taste *How:* 1. *Cut*: Slice potatoes into thick sticks. Rinse in cold water to remove starch, then pat DRY. This is key for crispiness. 2. *First fry*: Heat oil to 160°C / 325°F. Fry chips 5-6 mins until soft but pale. Drain on paper. 3. *Second fry*: Heat oil to 190°C / 375°F. Fry again 2-3 mins until golden and crispy. Salt immediately. Oven/air fryer option: Toss in 1 tbsp oil, 200°C / 400°F for 25-30 mins, flip halfway. *2. The Chicken* *You need:* - *Chicken*: 4 pieces, drumsticks/thighs work best - *Flour*: 1 cup - *Spices*: 1 tsp paprika, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp chili powder - *Egg*: 1 beaten + 2 tbsp milk - *Oil*: for frying *How:* 1. *Season*: Pat chicken dry. Mix flour + all spices. 2. *Coat*: Dip chicken in egg mix, then dredge in seasoned flour. Press it on so it sticks. 3. *Rest*: 10 mins so coating sets. 4. *Fry*: Heat oil to 175°C / 350°F. Fry 12-15 mins, turning, until golden and cooked through. Internal temp 75°C / 165°F. Drain on paper. Air fryer: Spray with oil, 200°C / 400°F for 20-25 mins, flip halfway. *3. Serve it* Plate hot chips with chicken. Add ketchup, peri-peri sauce, or gravy on the side. Lemon wedge and coleslaw make it feel like takeaway. *Pro tips:* 1. *Extra crispy*: Add 2 tbsp cornstarch to the flour 2. *Juicy chicken*: Brine in salt water 30 mins before coating 3. *Timing*: Start chips first fry, then do chicken, then second fry for chips

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Friday 03 July 2026 19:49:46 GMT