Crispy Fried Chicken and Potatoes by Maybepeachdorm

Ingredients

• 500g (1.1 lb) chicken breast or thighs, cut into bite-sized pieces
• 1 cup all-purpose flour (for coating)
• 1 tsp salt (for flour coating)
• 1 large egg
• 3 tbsp all-purpose flour (for batter)
• 4 tbsp water
• 1/2 tsp salt (for batter)
• 2 medium potatoes, thinly sliced
• 2 cup vegetable oil (for frying)

Instructions

1. Prepare the first coating by mixing 1 cup of flour with 1 teaspoon of salt in a shallow bowl until ready to serve.
2. Prepare the batter in a separate bowl by whisking together the egg, 3 tablespoons of flour, 4 tablespoons of water, and 1/2 teaspoon of salt until smooth.
3. Coat the chicken pieces in the seasoned flour, dip them into the egg batter, and then optionally press back into the flour for extra crunch until ready to serve.
4. Heat the oil in a deep pan to 180°C (350°F).
5. Fry the chicken pieces in batches for 6-8 minutes until golden brown and cooked through, then remove and drain on paper towels.
6. Fry the potato slices in the same hot oil for 4-5 minutes until crispy and golden brown, then drain.