• Carly Zimmaro

Extra Crispy Fried Chicken with Garlic Parmesan Fries

You know I like mah chicken fried.....a cold beer(s) on a Friday night.....the song fits ok! It Fits! For all my Zac Brown fans. HAPPY FRIDAY!

Fried Chicken is probably one of the easiest dishest to make but also the hardest.

Why do I say that? Because its all about the love.

SERIOUSLY. You gotta soak your chicken overnight before frying it. It's the key to this success.

And the breading for this chicken super duper easy! Served with a nice side of parmesan cirpsy garlic fries. And if you're feeling dangerous, top that fried chicken with some blue cheese crumbles!

The crispy baked fries go so well with the crispy fried chicken. Crispy meets Crispy. It's basically a match made...in the kitchen.

I mean. How couldn't you? The crumbles are the best part. Especially after sitting on the hot crispy chicken and melting a little bit. It's just perfect.



  • 2 chicken breasts cut up into rough, finger picking, size chunks

  • 2 c buttermilk

  • Squeeze of half a lemon (zest too, optional)

  • ½ tsp fresh black pepper

  • ½ tsp salt

  • ½ tsp parsley

  • 1 Tbs garlic powder

  • ½ tsp coriander seed

  • ½ tsp smoked paprika

  • ¼ tsp cumin

  • Dash of Worcestershire sauce

  • 1 c flour, salt pepper and garlic powder to season

  • 2 c (round about) corn oil.


  • 4 medium russet potatoes cut into wedges

  • Olive oil to coat

  • Salt, pepper and garlic powder to season (anything else of your preference)

  • Parmesan cheese and parsley for garnish garnish


  1. First, get your chicken cut up into chunks, however small or big you like. I don’t recommend using tenders for this.

  2. In a bowl combine the buttermilk, lemon, pepper, salt, parsley, garlic powder, coriander, paprika and cum.

  3. Drop your chicken in and let marinate in the oven for 24 hours. (I know this is a long time, but it really makes all the difference)

  4. So 24 hours later…welcome back! Ha!

  5. First get those fries cookin, they take a bit.

  6. Cut up the russet potatoes, coat in olive oil and seasonings and bake at 425 degrees for about 30-40 minutes. Flipping about 3 times for the whole cooking process.

  7. While those bake, get your oil hot. About an inch up in the pot you are using. The smaller the less oil BUT the more batches of chicken you have. A thermometer is ideal for this, 350 degrees. But for those of you like me who don’t have one (yet) turn your stove to medium heat. That worked best for me, maybe a bit lower than medium. Try it out with a piece of chicken to see. If it turns brown right away it’s way too hot.

  8. Now take each piece of chicken that has been soaking in the buttermilk and drop into the flour mixture making sure they are coated well. Set aside on a plate and repeat with the remaining.

  9. For each batch of frying, I had about 3-4 pieces of chicken at once. About 5 minutes on each side. This all depends on how many pieces you end up having and how small/big your pot is. Just make sure to not overcrowd the pot as the oil temp will drop and your chicken will end up soaking up all the oil, not being the most perfectly crispy fried chicken of your life.

  10. When they are done frying put on a rack, not a towel or a plate a RACK! Why? Because it prevents sogginess from happening. A rack helps keep the air flow all around the chicken so it stays nice and crisp.

  11. Once all chicken is done, your fries should be done at this point. Sprinkle over parmesan, garlic powder and parsley over the fries, serve and ENJOY!!!!!!!!!! With a nice cold beer.

Cook Time: 40 minutes

Prep Time: 24 hours!

Servings: 3