Get ready to tantalize your taste buds with this vibrant and incredibly satisfying dinner bowl! Featuring perfectly seasoned, crunchy chicken, golden spicy fries, and a refreshing avocado cucumber salad, this recipe offers a symphony of textures and flavors. It's an absolute family favorite, ideal for a hearty weeknight meal that feels like a treat.
📜 Ingredients
For the Crispy Halal Chicken Strips:
500g halal boneless, skinless chicken breasts or tenders, sliced into 1-inch strips
1 cup all-purpose flour
1/2 cup cornstarch
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1/2 teaspoon cayenne pepper (optional, for heat)
1 teaspoon salt
1/2 teaspoon black pepper
1 large egg
1/4 cup halal milk or buttermilk (or 1/4 cup regular milk + 1 teaspoon lemon juice, let sit 5 mins)
4 cups cooking oil, for frying (vegetable, canola, or sunflower)
For the Homemade Spicy Fries:
2 large Russet potatoes, peeled and cut into 1/2-inch thick fries
4 cups cooking oil, for frying (vegetable, canola, or sunflower)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
For the Avocado Cucumber Salad:
2 ripe avocados, diced
1 English cucumber, diced
1 large ripe tomato, diced
1/4 small red onion, thinly sliced
2 tablespoons fresh cilantro or parsley, chopped
2 tablespoons fresh lime juice
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Spicy Fry Sauce:
1/2 cup halal mayonnaise
1-2 tablespoons sriracha sauce (adjust to your spice preference)
1 teaspoon fresh lime juice
1/2 teaspoon sugar (optional, for balance)
📝 Instructions
- Prepare the Chicken: In a shallow dish, whisk together flour, cornstarch, smoked paprika, garlic powder, onion powder, chili powder, cayenne pepper (if using), salt, and black pepper. In another shallow dish, whisk the egg and milk.
- Dredge the Chicken: Dip each chicken strip first into the egg mixture, ensuring it's fully coated, then transfer to the flour mixture. Press gently to ensure a good coating, shaking off any excess. Place on a wire rack.
- Fry the Chicken: Heat the cooking oil in a large deep pot or Dutch oven over medium-high heat to 350°F (175°C). Carefully add chicken strips in batches, ensuring not to overcrowd the pot. Fry for 4-6 minutes, or until golden brown and cooked through (internal temperature 165°F/74°C). Remove with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil. Season lightly with extra salt if desired.
- Prepare the Potatoes: While the chicken fries, cut your potatoes into fries. For extra crispiness, you can soak them in cold water for 30 minutes, then pat them completely dry with paper towels.
- Fry the Fries: Reheat the oil to 325°F (160°C). Fry the potatoes in batches for about 5-7 minutes until softened but not browned (this is the first fry). Remove and drain on a wire rack. Increase oil temperature to 375°F (190°C) for the second fry. Fry the potatoes again for another 3-5 minutes, or until golden brown and crispy. Remove, drain, and immediately toss with salt, black pepper, and paprika.
- Make the Avocado Cucumber Salad: In a medium bowl, combine diced avocado, cucumber, tomato, red onion, and fresh cilantro. Drizzle with lime juice and olive oil, then season with salt and black pepper. Toss gently to combine.
- Whip up the Spicy Fry Sauce: In a small bowl, combine halal mayonnaise, sriracha sauce, and lime juice. Stir well until smooth. Taste and adjust sriracha or add a pinch of sugar if desired.
- Assemble and Serve: Divide the crispy chicken strips, spicy fries, and avocado cucumber salad into bowls. Drizzle the spicy fry sauce generously over the fries. Serve immediately and enjoy!
💡 Chef's Tips
- For Ultra-Crispy Fries: Don't skip the double-fry method! The first fry cooks the potato through, and the second fry at a higher temperature creates that irresistible golden crispness.
- Chicken Marinade Boost: For even more flavor, marinate your chicken strips in buttermilk for at least 30 minutes (or up to 4 hours in the fridge) before dredging. The acidity helps tenderize the chicken and adds a lovely tang.
