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Chicken chips and gravy is a cozy dish that brings out the best in homemade comfort food. With every element crafted from scratch including the crunchy double-fried chips and rich chicken gravy this meal brings warmth to the table. It is a go to dinner when everyone craves something simple and deeply satisfying.
I have made this for countless Sunday dinners and it is the one dish no one ever complains about
Ingredients
- Russet potatoes: firm texture makes them perfect for chips and they hold shape during frying
- Vegetable oil: neutral flavor great for deep frying with high smoke point
- Chicken bouillon powder: gives the chips their signature chicken salt flavor
- Onion and garlic powder: round out the seasoning depth
- White pepper and brown sugar: balance the salty and savory profile
- Butter: use good quality salted or unsalted depending on your preference
- Garlic: roast it long enough to caramelize and mellow out the pungency
- Parsley sage and rosemary: fresh herbs enhance the garlic butter beautifully
- Spatchcocked chicken: ensures even roasting and quicker cooking
- Carrots onions garlic and lemon: make a simple aromatic roasting base
- White wine: adds acidity to the gravy while stock builds body
- Cornstarch: is used to thicken the final sauce without clumping
Step-by-Step Instructions
- Prepare the Potatoes:
- Peel and cut potatoes into chips then rinse thoroughly in cold water until clear. This step removes surface starch for crispier results.
- Parboil the Chips:
- Boil the chips in salted water for 20 minutes until fork tender. Drain and allow them to air dry on a wire rack then chill thoroughly.
- First Fry:
- Heat oil to 140°C and fry the chilled chips for 8 minutes. They should be pale and slightly puffed but not browned. Cool them again on a rack and chill.
- Second Fry:
- Raise oil temperature to 180°C. Fry chips for 4 to 6 minutes until golden brown and crunchy. Drain on paper towels and toss with homemade chicken salt.
- Make Garlic Butter:
- Roast garlic bulbs whole then squeeze out softened cloves. Mash with butter chopped herbs salt and pepper until smooth and aromatic.
- Season the Chicken:
- Melt some garlic butter and rub a portion under the chicken skin for extra flavor. Reserve remaining butter for another use.
- Roast the Chicken:
- Place chicken on a rack above chopped vegetables. Roast at 210°C for 45 minutes or until the internal temperature reaches 75°C and the skin is golden.
- Prepare the Gravy:
- Combine drippings and roasted veg in a saucepan. Deglaze with wine then add cornstarch whisked into stock. Simmer until thickened and strain well.
- Serve and Enjoy:
- Plate the golden chips and juicy chicken then pour hot gravy generously over the top. Serve immediately while chips are at peak crispness.
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Roasting garlic until golden and caramelized is the key to deepening the flavor profile This dish reminds me of chilly evenings when we all squeezed around the table just for a hot plate of this goodness
Storage Tips
Leftover chicken can be shredded and stored up to three days refrigerated. Reheat gently to maintain moisture. Garlic butter freezes beautifully and can be used for toast veggies or grilled meats. Chips are best eaten fresh but can be reheated in an air fryer for crispness
Ingredient Substitutions
Grapeseed oil can be used in place of vegetable oil without flavor interference Dried herbs may replace fresh but reduce quantities by half Bone in chicken thighs can substitute whole chicken though cooking time will vary
Serving Suggestions
Pair with a crisp green salad or sautéed greens for contrast Add a splash of hot sauce or mustard on the side for bold flavor Turn leftovers into chicken chip sandwiches for a fun next day meal
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Cultural Context
Inspired by classic Australian takeaway this dish elevates fast food into something nostalgic yet homemade Chicken salt originated in Aussie chip shops and now has cult status for its unique umami flavor
Frequently Asked Questions About Recipes
- → What kind of potatoes work best for chicken chips?
Russet potatoes are ideal due to their high starch content, which results in crispy chips after double frying.
- → How do I keep the chips crispy after frying?
Drain the chips well and let them rest on a wire rack. Serve immediately after the final fry for maximum crispiness.
- → Can I use store-bought chicken salt?
You can, but homemade chicken salt allows you to adjust flavor and avoid unnecessary additives.
- → Is it necessary to spatchcock the chicken?
Spatchcocking helps the chicken cook evenly and gives you more crispy skin, but it is optional.
- → Can I make the garlic butter in advance?
Yes, garlic butter can be made ahead and stored in the fridge for up to a week or frozen for longer storage.