1
Score the raw chicken pieces with a knife.
2
In a large bowl, add hot sauce and yellow mustard to the chicken. Mix thoroughly to coat all pieces.
3
Season the chicken with Tony Chachere's Spice N' Herbs Creole Seasoning, paprika, onion powder, and garlic granulated. Mix well to ensure even coating.
4
In a separate bowl, combine all-purpose flour with Tony Chachere's Spice N' Herbs Creole Seasoning, paprika, onion powder, and garlic granulated.
5
Place the seasoned chicken pieces into a flour-coating container (with a lid) with the seasoned flour. Secure the lid and shake vigorously until the chicken is fully coated in flour.
6
Place two aluminum foil pans on a Blackstone griddle. Pour vegetable oil into each pan, ensuring enough depth for deep frying. Heat the oil until it is hot and bubbling.
7
Carefully place the flour-coated chicken pieces into one pan of hot oil. Fry until golden brown and cooked through.
8
Carefully add the frozen french fries into the second pan of hot oil. Fry until golden brown and crispy.
9
Using tongs, remove the fried chicken from the oil and place on a paper towel-lined plate to drain excess oil.
10
Using tongs, remove the fried french fries from the oil and place on a separate paper towel-lined plate to drain excess oil.
11
Season the hot fries with Weber Garlic Parmesan Seasoning and Trader Joe's Ranch Seasoning Blend. Toss to coat evenly.
12
Serve the fried chicken and fries hot.