fried chicken and loaded fries
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Loaded Fried Chicken Fries Recipe

If you love loaded fries then you’ll love the fried chicken I put all over it along with pickles, onions, tomatoes, green onions and Honey Mustard!
Course Main
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Brine Time 12 hours
Total Time 50 minutes
Servings 8
Author Chef Billy Parisi

Ingredients

For the Chicken:

  • 2 pounds of chicken tenders
  • 2 cups of pickle juice
  • 4 cups of butter milk
  • 2 cups of flour
  • 1 cup of cornstarch
  • 1 tablespoon of sea salt
  • 1 teaspoon of black pepper
  • 1 teaspoon of paprika
  • oil for frying

For the Fries:

  • 6 potatoes cut into fry shaped fries held in container in cold water
  • 1 cup of diced tomatoes
  • 1 cup of sliced green onions
  • 1 peeled and thinly sliced yellow onion
  • 1 cup of medium diced pickles
  • 1 bottle of Sweet Baby Ray’s Honey Mustard

Instructions

  • Chicken: Add the chicken tenders to a plastic bag and add in the pickle juice and 1 cup of buttermilk and brine overnight or for 12 hours. Remove the chicken from the bag and rinse. Set aside.
  • Next, add the remaining 3 cups of buttermilk to a medium size bowl.
  • Add the flour, corn starch, salt, pepper and paprika to another medium size bowl and mix until combined.
  • Add a chicken tender to the buttermilk and then to the flour mixture and press down until it is completely coated.
  • Once the chicken is done breading you then fry it in batches at 350° in canola oil for 3 to 4 minutes or until golden brown and cooked throughout. keep warm.
  • Fries: Cook the fries in batches at 325° for 2 minutes and then set aside until ready to cook and serve.
  • Cook the fries at 350° for 3 minutes or until browned and cooked through out.
  • To Serve: Sere the fried chicken tender whole or sliced up and place over the fries along with the tomatoes, onions and pickles, and then drizzle on the honey mustard.