Southern-fried chicken with spicy fries and ranch mayo

Name: Southern-fried chicken with spicy fries and ranch mayo
Yield: Serves 4
Cuisine: American
Ingredients: ½ tsp ground cumin; 1 tsp cayenne pepper, plus extra to season the fried chicken; ½ tsp ground coriander; ¼ tsp English mustard powder; 1 tsp onion powder; ½ tsp sweet paprika; 2 tbsp chopped mixed thyme, rosemary and oregano; 1 tsp cracked black pepper; 4 large floury (mealy) potatoes (such as Maris Piper or Desirée); 4 large floury (mealy) potatoes (such as Maris Piper or Desirée); 1 tsp cayenne pepper; 4 large floury (mealy) potatoes (such as Maris Piper or Desirée); Sunflower oil, for deep-frying; 3 tbsp cornflour (cornstarch); Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper; 400 ml (14 fl oz/1¾ cups) buttermilk; 4 x 175 g (6 oz) skinless, boneless chicken breasts; 3 tbsp cornflour (cornstarch); 175 g (6 oz/1¼ cups) plain (all-purpose) flour; 2 tbsp chopped mixed thyme, rosemary and oregano; 2 tbsp chopped mixed thyme, rosemary and oregano; 4 x 175 g (6 oz) skinless, boneless chicken breasts; Dash of Tabasco sauce; 1 tbsp chopped flat-leaf parsley; 1 tsp snipped chives; Juice of ¼ lemon; A little Tabasco, to taste; 150 ml (5 fl oz/⅔ cup) mayonnaise (homemade or ready-made); 2 tbsp sour cream

Preparation info

Serves
4

Difficulty
Easy

Appears in

Chicken and Other Birds

By Paul Gayler

Published 2015

About

Purists may be surprised that I don’t use chicken joints on the bone for this American stalwart, but instead prefer smaller pieces of chicken breast. If you make this dish, I guarantee everyone will love you. To make it easier, you can blanch the fries the day before, or prepare them to that stage on the day, several hours before they are needed.

Ingredients

Americas
United States
Main course
Spicy

Ingredients

Method