Target: 6 × 4 inches · landscape

Fried Chicken with Sweet-Potato Wedges

55 min · 4 servings

Ingredients

□ 1 1/2 lb chicken tenders

□ 1 1/2 lb sweet potatoes

□ 2 tbsp olive oil

□ 2 tsp kosher salt, divided

□ 2 tsp smoked paprika, divided

□ 1 tsp black pepper, divided

□ 1/2 cup mayonnaise

□ 1/4 cup barbecue sauce

□ 2 tsp apple cider vinegar

□ 3/4 cup buttermilk

□ 1 large egg

□ 1 1/4 cups all-purpose flour

□ 1/4 cup cornstarch

□ 1 tsp garlic powder

□ 4 cups canola oil, for frying

1. Roast oiled, seasoned wedges at 425 F for 35 minutes; turn at 20 minutes.

2. Mix and chill barbecue mayo. Season chicken; whisk buttermilk and egg.

3. Clump seasoned flour with 2 tbsp wet mixture; dip and press-coat chicken. Rest 5 minutes.

4. Heat 1 inch oil to 350 F. Fry 4 tenders at a time, 5–7 minutes; hold 325–350 F and check 165 F.

5. Rack-drain; recover oil to 350 F between 3 batches. Serve with tender browned wedges and cool dip.

Cook’s note: Keep dip separate and drain chicken on a rack to protect the craggy crust.