📝 About This Recipe
A sophisticated, homemade take on the iconic fast-food favorite, these Chicken Fries bridge the gap between a snack and a gourmet meal. By using high-quality chicken breast infused with savory spices and a double-dredge coating, we achieve a shatteringly crisp exterior and a juicy, tender interior. These are the ultimate crowd-pleaser, perfect for game days, family dinners, or whenever you crave that nostalgic crunch with a premium twist.
🥗 Ingredients
The Chicken Base
- 1.5 pounds Chicken Breast (boneless, skinless, cut into 3-inch long thin strips)
- 1 cup Buttermilk (for tenderizing)
- 1 tablespoon Hot Sauce (optional, for a subtle kick)
- 1 teaspoon Garlic Powder
The Seasoned Breading
- 1 cup All-Purpose Flour
- 1 cup Fine Breadcrumbs (plain or Panko pulsed in a blender for a finer texture)
- 1/4 cup Cornstarch (the secret to extra crunch)
- 2 teaspoons Smoked Paprika
- 1 teaspoon Onion Powder
- 1/2 teaspoon Black Pepper (freshly ground)
- 1.5 teaspoons Kosher Salt
- 1/2 teaspoon Dried Oregano
Frying & Finishing
- 3-4 cups Vegetable Oil (for deep frying, such as canola or peanut oil)
- 1 tablespoon Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Slice the chicken breasts into uniform strips, approximately 1/2 inch wide and 3 to 4 inches long, mimicking the shape of a thick French fry.
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2
In a large bowl, whisk together the buttermilk, hot sauce, and 1 teaspoon of garlic powder. Submerge the chicken strips in this mixture, cover, and refrigerate for at least 30 minutes (or up to 4 hours) to tenderize.
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3
In a shallow wide dish, combine the flour, breadcrumbs, cornstarch, smoked paprika, onion powder, salt, black pepper, and oregano. Whisk thoroughly to ensure the spices are evenly distributed.
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4
Prepare a large baking sheet lined with parchment paper to hold the breaded chicken fries before they head to the fryer.
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5
Working with a few pieces at a time, remove the chicken from the buttermilk, allowing excess liquid to drip off. Dread each piece in the flour mixture, pressing firmly so the coating adheres well.
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6
For an extra-thick crust, dip the floured chicken back into the buttermilk briefly and then into the flour mixture a second time. This 'double-dredge' creates that signature fast-food texture.
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7
Place the breaded strips on the prepared baking sheet in a single layer. Let them rest for 10 minutes; this helps the breading set and prevents it from falling off during frying.
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8
In a deep heavy-bottomed pot or Dutch oven, heat 2-3 inches of oil to 350°F (175°C). Use a candy or deep-fry thermometer to ensure accuracy.
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9
Carefully lower 6-8 chicken fries into the hot oil using a slotted spoon or tongs. Do not overcrowd the pot, as this will drop the oil temperature and result in greasy fries.
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10
Fry for 3-4 minutes, turning occasionally, until the chicken is a deep golden brown and reaches an internal temperature of 165°F (74°C).
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11
Remove the fries with a wire spider or slotted spoon and transfer them to a wire rack set over a paper towel-lined tray. This allows air to circulate and keeps them crispy.
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12
Immediately sprinkle with a tiny pinch of extra salt while they are still hot and glistening.
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13
Repeat the process with the remaining chicken, allowing the oil to return to 350°F between batches.
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14
Garnish with fresh parsley and serve immediately while piping hot and crunchy.
💡 Chef's Tips
For the crispest results, ensure your chicken is cold when it hits the flour, but the oil is at a steady 350°F. If you don't have buttermilk, make a quick substitute by adding 1 tablespoon of lemon juice to 1 cup of regular milk and letting it sit for 5 minutes. Avoid using only Panko breadcrumbs; pulsing them into a finer meal ensures the 'fry' shape is sleek and fully coated. Use a wire cooling rack instead of paper towels alone to drain the fries; this prevents the bottom from getting soggy from steam. To make these ahead, you can freeze the breaded (uncooked) fries for 1 hour on a tray, then transfer to a bag; fry directly from frozen for an extra 2 minutes.
🍽️ Serving Suggestions
Serve with a side of smoky BBQ sauce or a zesty honey mustard dip. Pair with a cold, crisp Lager or a refreshing glass of sweetened iced tea. Add a side of classic coleslaw to provide a cool, creamy contrast to the salty crunch. For a full fast-food experience, serve in a paper cone with a side of seasoned waffle fries. A spicy ranch dressing with chopped jalapeños makes for an excellent dipping companion.