These Crispy Chicken Fries are a fun twist on regular chicken! They’re crunchy on the outside and juicy on the inside, perfect for dipping in your favorite sauce.
You’ll love how easy they are to make, and they disappear quickly at parties. Honestly, who can resist that crunchy goodness? I often make extra just to keep for myself! 😄
Key Ingredients & Substitutions
Chicken Breasts: Use boneless, skinless chicken breasts for the best results. If you’re looking for a lower-fat option, chicken tenderloins work well too, as they are more tender and cook quickly.
Buttermilk: It adds flavor and helps tenderize the chicken. If you don’t have buttermilk, mix 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice and let it sit for about 5 minutes. It’s a great substitute!
Panko Breadcrumbs: These give the chicken amazing crunch. If you can’t find them, regular breadcrumbs will work, though they might yield a softer texture. You could also try crushed crackers or even oats as a gluten-free option.
Spices: Feel free to mix up the spices! If you love heat, add some cayenne pepper or chili powder. For a milder flavor, you can skip the smoked paprika and go with regular paprika.
How Can I Ensure My Chicken Fries Are Super Crispy?
To achieve that perfect crunch, focus on the breading and frying process. Here are some handy tips:
- Make sure the chicken strips are well-coated in the breadcrumb mixture. Press them firmly to stick.
- Allow the chicken to rest for a few minutes after breading. This helps the coating adhere better during frying.
- Keep your oil temperature steady. Use a thermometer to make sure it stays around 350°F (175°C). Too cool oil results in soggy chicken.
- Fry in batches! Crowding the pan lowers the oil temperature and leads to uneven cooking. Fry just a few pieces at a time.
When cooked, place the chicken fries on a wire rack instead of paper towels to keep them crispy!
How to Make Crispy Chicken Fries
Ingredients You’ll Need:
- 2 large chicken breasts, cut into strips (fries shape)
- 1 cup buttermilk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1/2 cup finely crushed cornflakes (optional for extra crunch)
- 1 tsp dried parsley (optional)
- Cooking oil for frying (vegetable or canola oil)
- Ketchup or preferred dipping sauce (for serving)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus at least 30 minutes for marinating (1-2 hours is best for flavor). Frying the chicken fries takes about 20 minutes. In total, you can expect the process to take about 1 hour, including cooking time!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a bowl, combine the buttermilk, garlic powder, onion powder, smoked paprika, salt, and black pepper. Whisk together until well mixed. Add the chicken strips to the buttermilk mixture, ensuring they are fully coated. Cover the bowl and let it marinate in the fridge for at least 30 minutes, or up to 2 hours for extra flavor.
2. Prepare the Breading:
In a separate shallow dish, mix together the flour, panko breadcrumbs, crushed cornflakes (if using), and dried parsley (if using). This will create a flavorful and crunchy coating for your chicken fries.
3. Bread the Chicken Strips:
Take each strip of chicken from the buttermilk marinade, allowing any excess to drip off. Dredge the chicken in the breadcrumb mixture, pressing it onto the chicken to make sure it sticks well. Set aside on a plate while you bread the rest of the chicken strips.
4. Heat the Oil:
In a deep skillet or pot, heat about 1 inch of oil to 350°F (175°C). It’s important to use enough oil so the chicken fries can float and cook evenly. You can test the oil by dropping in a small piece of bread; if it bubbles and sizzles, you’re all set!
5. Fry the Chicken Fries:
Carefully place the coated chicken strips in the hot oil in batches—don’t overcrowd the pan as this can lower the oil temperature. Fry for about 4-5 minutes, or until they are golden brown and crispy. Always check that the internal temperature of the chicken has reached 165°F (74°C) to ensure they are fully cooked.
6. Draining and Serving:
Once cooked, remove the chicken fries from the oil and place them on a paper towel-lined plate to absorb any excess oil. This will help keep them crispy! Serve them hot with ketchup or your favorite dipping sauce. Enjoy your delicious crispy chicken fries!
Can I Use Chicken Thighs Instead of Breasts?
Yes, you can! Chicken thighs will add a bit more juiciness and flavor to the fries. Just make sure to cut them into similar-sized strips for even cooking.
How Can I Make These Chicken Fries Gluten-Free?
You can easily make this recipe gluten-free by using gluten-free all-purpose flour and gluten-free panko breadcrumbs. Check the labels to ensure they’re certified gluten-free for safe consumption.
What Should I Do with Leftover Chicken Fries?
Store any leftover chicken fries in an airtight container in the fridge for up to 3 days. To reheat, place them in an oven at 375°F (190°C) for about 10-15 minutes to get them crispy again, rather than microwaving.
Can I Bake the Chicken Fries Instead of Frying?
Absolutely! For a healthier option, you can bake them. Preheat your oven to 425°F (220°C) and place the breaded chicken fries on a baking sheet lined with parchment paper. Spray with cooking oil and bake for about 20-25 minutes, flipping halfway through, until golden and cooked through.