Nashville Hot Chicken Loaded Fries

Game day this, game day that. We're just interested in the game day snack table, and these Nashville fries have caught our eye.

45 minutes cook

Serves 4

Ori Goldberg
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Ingredients

    Chips and tenders:
  • 400gchicken breast, cut into strips
  • 4-5 king edward, cut into 2cm batons
  • 1 tbsppaprika
  • 2 tbsp cayenne pepper
  • 1/2 tbspgarlic powder
  • 100gplain flour
  • 100g cornflour
  • 200gsparkling water
  • salt and pepper, to taste
  • neutral oil, for frying
    • Coleslaw:
  • 1/2 white cabbage, thinly sliced
  • 1carrot, grated
  • 1 tbspmayo
  • 1 tbspsour cream
  • 1 tspmustard
  • 1 tspapple cider vinegar
  • 1/2 tbspsugar
  • salt and pepper, to taste
    • To serve:
  • 2 corn on the cob
  • drizzle of hot sauce
  • drizzle of ranch dressing
  • drizzle of honey
  • handful of chives, finely chopped

The game day snack table is set, it hits half time, and you see this in the middle of the spread; a Nashville hot chicken inspired loaded fries, with everything you'd want on the side of your hot chicken. All you need is a folk and a plate.

Method

  • Let’s start by blanching out potatoes. Once peeled and cut, place your potatoes in a fryer at 120°c, for 7-10 minutes, to cook through without catching colour. Let drain and cool in a fridge for 30 mins.  
  • Whilst we’re waiting for the chips, mix together your dry ingredients for the dredge. Remove half the dredge and add your sparkling water. Dip your chicken strips in the dry, then wet, and dry again, before frying at 180°c for 7 minutes, or until reaches 74°c internal temperature. 
  • Replicate the same measurements of paprika, cayenne, and garlic, with a tsp of sugar, and mix into a small heatproof bowl. Ladle the hot frying oil into the bowl of spices, and allow your spices to cook, giving a mix once bubbling stops. Dip your tenders into the Nashville oil and allow to drain. 
  • To make the slaw, mix together your sliced cabbage and grated carrot, with all the ingredients, and allow to rest until serving. 
  • Remove your fries from the fridge, and fry once more at 180°c, for 4 to 5 minutes, until golden, and crispy. 
  • To plate, start with a pile of fries, followed by your coleslaw. Top with your Nashville hot tenders, sweetcorn, and ranch, hot sauce and chives, and enjoy.

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    Ori Goldberg

    Ori Goldberg

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    Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!

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