You can choose which pieces of chicken you like for the recipe. I have chosen a breast and two chicken legs. I am not using any oils or butter with the chicken in this recipe in order to keep the skin extra crisp.
The chips are cooked using a double fry method to get them as crispy as possible. This method takes time, however. If you are in a rush you can always substitute the chips for salad or veggies.
INGREDIENTS
3 tablespoons Chicken Salt
Chicken thighs and/or legs
1 large russet potato
Oil for frying
Salt and pepper to taste
INSTRUCTIONS
If having chips, slice the potato lengthwise and then soak them in cold water for at least one hour.
For the chicken:
1. Preheat the oven to 200C, or 400F.
2. Pat the chicken dry and rub 2 tablespoons of the chicken salt into the chicken skin. You can also add additional salt and pepper according to your taste preferences.
3. Place the chicken in the oven in a non-stick pan, or use parchment paper.
4. Cook until crispy and browned, around 1 hour.
For the chips:
1. Heat the oil to 160C, or 320F.
2. When the oil is ready, fry the potatoes until the chips are limp and soft, but not browned. Then remove from the oil. Pat the chips dry and let them cool.
3. Increase the temperature of the frying oil to 200C, or 400F.
4. When the oil is ready, put the chips back into the oil and fry until crispy and browned.
5. Sprinkle the additional tablespoon of chicken salt on to the chips. Serve and enjoy!