Today I was craving something crispy and salted, so I took y’all in the kitchen with me and made my crispy breaded chicken with fries. I start by boiling my chicken first, and yes—you’ll notice I season it right away with curry spice, white pepper, and Celtic salt (that’s the salt I prefer cooking with). Then I set up two bowls: one with seasoned flour that becomes my sticky batter (with an egg + chicken broth for extra taste), and a second bowl with plain flour for the final coat. The key is the consistency of the batter: it needs to be thick, not too thick, and a little sticky so it actually clings to the chicken. I’m sorry, I didn’t measure anything—I really just go with how I’m feeling—but I keep mixing until it looks right. After the chicken is coated in batter, I coat every single part in flour (no bread crumbs over here), because that’s what makes it crispy. I fry in a small pot so I don’t have to use a lot of oil, even if it takes longer. Then I make fries: I chop potatoes fast with my chopper, boil them 5–7 minutes, drain, cool (even fridge them), and then fry. That little boil-and-cool step really did make them more crispy—just make sure you eat them fresh out of the fire if you want that crunch.