Get ready to delight your taste buds with this sensational recipe for Imagine perfectly seasoned, crunchy halal fried chicken tenders paired with golden, fluffy potato wedges, all drizzled with a rich, creamy cheese sauce and sprinkled with nutty black sesame seeds. This dish is a true crowd-pleaser, delivering incredible flavor and texture in every bite.
📜 Ingredients
For the Crispy Halal Fried Chicken:
1.5 lbs boneless, skinless halal chicken thighs or breasts, cut into 1.5-inch pieces
1 cup buttermilk (or 1 cup milk + 1 tbsp white vinegar, let sit 5 mins)
2 cups all-purpose flour
1/2 cup cornstarch
2 tsp salt
1 tsp black pepper
1 tbsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper (optional, for a kick)
1 large egg
Vegetable oil, for deep frying
For the Cheesy Potato Wedges:
2 large russet potatoes, scrubbed clean and cut into wedges
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp paprika
1/2 tsp garlic powder
For the Creamy Cheese Sauce (Halal):
2 tbsp unsalted butter
2 tbsp all-purpose flour
1.5 cups whole milk
1 cup shredded sharp cheddar cheese (halal-certified)
1/4 tsp salt, or to taste
Pinch of turmeric (optional, for color)
For Garnish:
1 tbsp black sesame seeds
📝 Instructions
- Prepare the Chicken: In a large bowl, combine the chicken pieces with buttermilk (or milk and vinegar mixture). Cover and refrigerate for at least 30 minutes, or up to 4 hours, to tenderize.
- Season the Dry Mix: In a separate large bowl, whisk together the flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using).
- Prepare Potato Wedges: Preheat your oven to 400°F (200°C). In a large bowl, toss the potato wedges with olive oil, salt, pepper, paprika, and garlic powder until evenly coated. Spread them in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway, until golden brown and tender. Alternatively, air fry at 375°F (190°C) for 15-20 minutes.
- Bread the Chicken: Remove chicken from the buttermilk, letting excess drip off. Dip each chicken piece into the seasoned flour mixture, ensuring it's completely coated. Press firmly to adhere the breading, then gently shake off any excess. Place breaded chicken on a wire rack.
- Fry the Chicken: Heat about 3-4 inches of vegetable oil in a large heavy-bottomed pot or Dutch oven to 350°F (175°C). Carefully add chicken pieces in batches, without overcrowding the pot. Fry for 5-7 minutes per batch, or until golden brown, crispy, and cooked through (internal temperature reaches 165°F/74°C). Remove with a slotted spoon and place on a wire rack set over paper towels to drain excess oil.
- Make the Cheese Sauce: While the chicken fries, melt butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute, forming a roux. Gradually whisk in the milk until smooth. Bring to a gentle simmer, stirring constantly, until thickened. Remove from heat, then stir in the shredded cheddar cheese, salt, and turmeric (if using) until melted and smooth.
- Assemble and Serve: Arrange the crispy fried chicken and cheesy potato wedges in a serving bowl or platter. Drizzle generously with the warm cheese sauce and sprinkle with black sesame seeds. Serve immediately and enjoy!
💡 Chef's Tips
- For Extra Crispy Chicken: Before frying, let the breaded chicken rest on a wire rack for 10-15 minutes. This allows the coating to set, preventing it from falling off during frying.
- Spice it Up: For a spicier kick, add more cayenne pepper to your chicken breading, or a pinch of red pepper flakes to your cheese sauce. You can also serve with a side of hot sauce!
