While fried chicken is not traditionally French, the recipe reflects the multicultural influences of French‑speaking regions, especially the Scottish‑African diaspora that introduced seasoned, buttermilk‑marinated chicken to Europe. It has become a popular street‑food style in France, blending smoky French spices with classic Southern‑style frying techniques.

In the south of France, fried chicken may be seasoned with herbes de Provence and served with a mustard‑based sauce. In the north, a lighter batter using beer is common. The version from the 750g channel adds piment d'Espelette and smoked paprika for a distinct Basque‑style heat.

It is often served hot, accompanied by a simple green salad, lemon wedges, and a dollop of homemade mayonnaise or aioli. In bistros, it may appear on a wooden board with crusty bread for sharing.

It is popular at casual gatherings, summer barbecues, and as a hearty snack during football matches. Some families also serve it for weekend family meals or as a festive street‑food treat during local fairs.

Pair it with a classic French potato salad, ratatouille, or a crisp green salad dressed with vinaigrette. A side of pommes frites or a warm baguette also complements the crunchy texture.

The use of buttermilk (lait ribot) adds a tangy tenderness, while the combination of piment d'Espelette and smoked paprika brings a uniquely French Basque heat. The corn‑starch addition creates an ultra‑light, crisp crust that differs from typical French pan‑frying.

Common errors include overcrowding the pot, which drops oil temperature, and not drying the chicken enough before coating, leading to a soggy crust. Also, using oil that is too hot will burn the spices before the chicken cooks through.

Corn‑starch absorbs less oil and creates a finer, more delicate crust, giving the chicken a lighter crunch compared to a flour‑only coating. It also helps the spices adhere better when combined with the buttermilk moisture.

Yes. Marinate the chicken overnight, then coat and refrigerate for up to 12 hours before frying. After cooking, store leftovers in an airtight container in the refrigerator for up to 3 days, reheating in a hot oven to retain crispness.

The YouTube channel 750g specializes in clear, step‑by‑step cooking tutorials that focus on classic and modern French recipes, often highlighting technique, ingredient science, and practical kitchen tips for home cooks.

Channel 750g blends traditional French culinary foundations with global influences, such as African‑Scottish spice blends, and emphasizes precise measurements, visual clarity, and concise explanations, making complex dishes accessible without sacrificing authenticity.