Fries, spicy fried chicken bites and vegetables, all tossed in a spicy salt and served up in a paper bag.
6boneless skinless chicken thighs
1 1/2tspchilli powder
Freshly ground pepper
1 1/2cupsall purpose flour
1 1/2tspbaking powder
1 1/2TbspSpice Mix
Cooking oil for cooking chicken
1red pepperthinly sliced
Warm, crispy french friescooked any way you like
Cut chicken thighs in to small pieces, discarding any fatty bits. In a medium bowl, stir together the buttermilk and hot sauce. Add chicken to marinade and let stand at least 20 minutes, or cover and refrigerate to marinate longer.
While chicken is marinating, make spice mix by combining all ingredients in a small bowl. Stir to combine well. Set aside.
Start your fries cooking.
In a large, flat dish, prepare the flour dip by combining the ingredients and stirring well to combine. Take a few pieces of the chicken from the marinade and toss in the flour dip. Return to the buttermilk marinade briefly and dip in the flour dip again. Place on a metal cooling rack, while you proceed to bread all the chicken pieces. When all the chicken has been breaded, heat a 1/2-inch or so of oil in a skillet over medium high heat. Fry the chicken, until golden on the underside, then flip over and fry on the other side. Cook until golden and cooked through. Remove all chicken to a plate.
Discard most of the oil from the skillet, leaving just a tiny bit. Return the skillet to the stove-top over medium-high heat. Add the peppers and onion and saute quickly until lightly browned and softened. Add sauteed vegetables to a large bowl. Add the warm chicken and cooked fries. Sprinkle with a generous amount of Spice Mix, to taste and toss well to coat.