Fried Chicken with Sweet-Potato Wedges

Craggy fried chicken tenders, browned sweet-potato wedges and a tangy smoky barbecue mayonnaise make a complete dinner for four in about 55 minutes.

55 min

4 servings

Golden chicken tenders and browned sweet-potato wedges sit beside a bowl of creamy barbecue mayonnaise.

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

Equipment

Heavy Dutch oven · Rimmed sheet pan · Wire rack and tray · Frying thermometer · Instant-read thermometer · Shallow bowls · Tongs

Chill the dip ahead

Mix the barbecue mayonnaise up to 3 days ahead and refrigerate in a sealed container until serving.

Recover the oil temperature

Small batches and a return to 350 F help the coating crisp. Check every tender for a 165 F center.

Roast the wedges

01. Heat oven to 425 F. Toss 3/4-inch sweet-potato wedges with olive oil, 1/2 tsp salt and 1/2 tsp paprika; spread cut sides down.

02. Roast 35 minutes, turning at 20 minutes. Start the chicken while the wedges roast so both finish close together.

Dip and chicken

03. Mix mayonnaise, barbecue sauce, vinegar and 1/2 tsp paprika; cover and chill. The dip can be made up to 3 days ahead.

04. Dry tenders and season with 1/2 tsp each salt and pepper. Whisk buttermilk with egg in a separate bowl.

Craggy breading

05. Mix flour, cornstarch, garlic powder, remaining salt, paprika and pepper. Rub in 2 tbsp wet mixture to make craggy clumps.

06. Dip chicken in wet mixture, press into flour and rest 5 minutes. Discard contaminated breading and wash hands.

Heat and fry

07. Heat 1 inch canola oil to 350 F in a Dutch oven filled no more than one-third high; turn off heat if it smokes. Keep a lid nearby; never add water.

08. Fry 4 tenders per batch for 5–7 minutes, turning halfway. Maintain 325–350 F and check each thickest part reaches 165 F.

Drain and serve

09. Drain on a rack with clean tongs. Recover oil to 350 F and repeat for 2 more batches; keep cooked chicken uncovered.

10. Serve with fork-tender, browned wedges and separate dip bowls. Turn heat off and let oil cool fully before handling.