Dinner Party Fried Chicken + Dips!
Dinner at Isabelle's May Recipe Collection
Welcome! You’re At Isabelle’s—home to all things tasteful and tasty.
If I learnt one thing from frying 30 pieces of chicken for a big dinner party, it is that it is not for the faint of heart. But I do think this is the best way to tackle it.
One of the good things about frying is that so many foods benefit from a double fry, which actually makes the process much easier. I fry the chicken first at a lower temperature until each piece is cooked through and the coating is a pale golden colour. At this point, the base of that beautiful crust is already established and, more importantly, the chicken is cooked. The second fry happens shortly before serving and is really just a matter of reheating the chicken and getting that perfect golden, craggy crust.
I also give you instructions on how to hold the fully fried pieces in the oven so they stay warm and do not dry out while you finish frying the rest. My friends brought leftovers home to their partners, and many of them DM’d me later to say they ate it right away, at room temperature, and it was still some of the best fried chicken they had ever had.
Although the fried chicken is the star here, these dipping sauces are delicious and incredibly easy. The creamy garlic horseradish is my personal favourite.
