Today I was craving something crispy and salted, so I took you with me in the kitchen and made my go-to crispy breaded chicken with French 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 personally prefer cooking with). Then I set up two bowls: one with seasoned flour that becomes my sticky batter (with an egg and chicken broth), and a second bowl with plain flour for the final coating. The key is the consistency of the batter. I keep mixing until it’s a thick, slightly sticky paste so it can really cling to the chicken—because that’s what helps you get that crispy finish without using bread crumbs. I also fry in a small pot on purpose because I don’t like using a lot of oil, even if it takes longer. For the fries, I chop the potatoes (I use a chopper to save time), boil them for 5–7 minutes, drain and cool them (sometimes I even refrigerate), then fry. That quick boil-and-cool step really does help with crispiness. And as always: thank you so much for watching, God bless you.