Clean recipe · joshuaweissman.com
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Original recipe: joshuaweissman.com
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Ingredients
- ¾ cup (150g) mayonnaise
- 5 Tbsp (90g) ketchup
- 1.5 Tbsp (20g) Worcestershire sauce
- 3 cloves garlic, finely grated
- 1.5 tsp (5g) kosher salt
- Freshly ground black pepper, to taste
- ½ cup (100g) mayo
- ¼ cup (59ml) buttermilk
- 1 bunch chives, thinly sliced
- 1 clove garlic, finely grated
- ¼ cup pickled onions, finely chopped
- 1 lemon, zested and juiced
- 2 carrots, peeled and grated on the large side of the box grater
- 2 dill pickles, grated on the large side of the box grater
- ½ head green cabbage, thinly sliced
- Kosher salt and pepper, to taste
- 4 boneless, skinless chicken breasts, cut in half lengthwise
- 1.5 cups (350ml) buttermilk
- 1 Tbsp (10g) kosher salt
- 1 Tbsp (10g) garlic powder
- 1 Tbsp (6g) ground white pepper
- 1.5 cups (225g) all-purpose flour
- 1 Tbsp (10g) kosher salt
- 2 tsp (8g) garlic powder
- 2 tsp (3g) paprika
- 2 tsp (4g) ground white pepper
- Marinated chicken
- 2.5 lb (1.1kg) russet potatoes, cleaned and optionally peeled
- Salt, to taste
- Vegetable or peanut oil, for frying
- ½ cup (112g) unsalted butter, plus more for toasting bread
- 1-3 cloves garlic, finely grated
- Four 1” (2.5cm) thick slices of crusty sourdough or brioche bread
- Flakey sea salt, to taste
Instructions
- Stir all the ingredients together until evenly combined. Cover with plastic wrap and place in the fridge for at least 1 hour but for best results let it sit overnight.
- In a large bowl, stir together the mayonnaise, buttermilk, chives, garlic, pickled onions, lemon zest and juice, carrots, and pickles.
- Fold in the cabbage and season with salt and pepper to taste. Set aside.
- Whisk together the buttermilk, salt, garlic powder, and ground white pepper in a large bowl until evenly combined. Add in the chicken and toss to evenly coat the chicken. Cover and marinate in the fridge for at least 1 hour but ideally overnight.
- In a medium bowl, whisk together the flour, salt, garlic powder, paprika, and pepper until evenly combined.
- Fill a heavy bottom pot with 2.5” (6cm) of frying oil, making sure not to fill the pot more than ¾ of the way up the sides. Heat the oil to 350℉ (175℃).
- One piece at a time, add the chicken to the flour and firmly press the flour into the chicken, making sure to coat it all over. Shake off any excess and place on a baking sheet.
- When the oil is hot, add the chicken, 3 to 4 pieces at a time to avoid overcrowding the pan, and fry for 5-7 minutes or until deeply golden brown, crispy and fully cooked through. Transfer the chicken to a wire rack. Bring the oil back up to temperature and finish frying the remaining chicken.
- Cut the potatoes into ¼” (6mm) thick batons and soak in cold, salted water for 30 minutes.
- Drain the fries from the water and pat dry with paper towels.
- Lower the same oil the chicken was cooked in to 300℉ (149℃).
- In batches, cook the fries for 3 minutes or until they form a skin and soften; the fries will not take on color at this time. Place on a cooling rack set over a baking sheet and repeat with the remaining fries.
- Raise the oil temperature to 400℉ (204℃) and fry the fries, in batches, for 1-2 minutes or until golden brown and crispy. Drain the fries from the oil, add to a large bowl and immediately season with salt. Toss to evenly coat the fries and then place on the same cooling rack to cool slightly. Repeat with your remaining fries.
- In a small pan over medium heat melt the butter. Turn the heat off and stir in the garlic. Set to the side.
- Toast the bread slices in a pan with melted butter on both sides until golden brown and crispy. Remove to a plate and brush with the garlic butter and flakey sea salt to taste. Cut in half on the diagonal.
- To each plate add some fries, 1 slice of Texas toast, a ramekin of the slaw, a small ramekin of Cane sauce, and 2 fried chicken tenders. Repeat with the remaining 3 plates and serve!