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.
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.
