Irish Spice Bag

Name: Irish Spice Bag
Prep time: 20 min
Total time: 55 min
Yield: 4 - 6 Servings
Ingredients: 6 boneless skinless chicken thighs; u00bd cup buttermilk; 2 tablespoons hot sauce; 2 teaspoons salt; 1u00bd teaspoons paprika; 1 teaspoon garlic powder; u00bd teaspoon onion powder; 1u00bd teaspoons chilli powder; u00bd teaspoon cayenne; Freshly ground pepper; 1u00bd cups all purpose flour; 1u00bd teaspoons baking powder; 1u00bd tablespoons Spice Mix; Cooking oil for cooking chicken; 1 red pepper, thinly sliced; 1 small onion, thinly sliced; Warm, crispy french fries, cooked any way you like

By Chicken, Potatoes Frying

September 6, 2024

I made this at my soon to be son-in-law Pierce's request. The Irish Spice Bag is a beloved fast food dish that has gained popularity throughout Ireland. Inspired by Chinese cuisine, it's a flavorful concoction of crispy fries, fried chicken pieces, and a variety of spices. It is typically served in a paper bag. All I can say is wow, it's SO good!

Prep: 20 mins
Cook: 35 mins
Yields: 4 - 6 Servings

Ingredients

6 boneless skinless chicken thighs

Buttermilk Marinade

½ cup buttermilk

2 tablespoons hot sauce

Spice Mix

2 teaspoons salt

1½ teaspoons paprika

1 teaspoon garlic powder

½ teaspoon onion powder

1½ teaspoons chilli powder

½ teaspoon cayenne

Freshly ground pepper

Flour dip

1½ cups all purpose flour

1½ teaspoons baking powder

1½ tablespoons Spice Mix

To prepare

Cooking oil for cooking chicken

1 red pepper, thinly sliced

1 small onion, thinly sliced

Warm, crispy french fries, cooked any way you like

Directions

1Cut chicken thighs in to small pieces, discarding any fatty bits. In a medium bowl, stir together the buttermilk and hot sauce. Add chicken to marinade and let stand at least 20 minutes, or cover and refrigerate to marinate longer.

2While chicken is marinating, make spice mix by combining all ingredients in a small bowl. Stir to combine well. Set aside.

3Start your fries cooking.

4In a large, flat dish, prepare the flour dip by combining the ingredients and stirring well to combine. Take a few pieces of the chicken from the marinade and toss in the flour dip. Return to the buttermilk marinade briefly and dip in the flour dip again. Place on a metal cooling rack, while you proceed to bread all the chicken pieces. When all the chicken has been breaded, heat a ½-inch or so of oil in a skillet over medium high heat. Fry the chicken, until golden on the underside, then flip over and fry on the other side. Cook until golden and cooked through. Remove all chicken to a plate.

5Discard most of the oil from the skillet, leaving just a tiny bit. Return the skillet to the stove-top over medium-high heat. Add the peppers and onion and sauté quickly until lightly browned and softened. Add sautéed vegetables to a large bowl. Add the warm chicken and cooked fries. Sprinkle with a generous amount of Spice Mix, to taste and toss well to coat.

6Serve in paper bags.

Recipe from Season's and Suppers.

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