Chicken fries are deliciously crispy and perfectly shaped to look like fries! Made from tender chicken, they are a fun twist on your regular chicken nuggets. Perfect for dipping!
Who doesn’t love chicken that looks like fries? I enjoy making these for game nights or just a snack. Pair them with your favorite sauce, and you’ve got a tasty treat everyone will love!
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless chicken breasts for tenderness. If you’re looking for a healthier option, chicken thighs work great too—they’re juicier! For a vegetarian version, consider using tofu or even zucchini sticks as a substitute.
Buttermilk: Buttermilk is fantastic for marinating and keeping the chicken moist. Don’t have any? You can create a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for 10 minutes.
Breadcrumbs: I love using crushed cornflakes for extra crunch, but panko breadcrumbs also do the trick. If you’re gluten-free, look for gluten-free breadcrumbs or crushed rice cereal as an alternative.
Spices: Feel free to adjust the spices to match your taste! If you enjoy heat, add more cayenne pepper or a dash of hot sauce to the buttermilk marinade.
How Do You Get the Perfect Crunch on Your Chicken Fries?
Achieving that dreamy crunch is all about the coating and frying technique! Here’s how to get it just right:
- Marinate the chicken in buttermilk for at least 30 minutes. This tenderizes the meat and helps the coating stick.
- Coat the chicken strips thoroughly in the flour mixture. Press down gently to ensure even coverage.
- Heat the oil to 350°F (175°C) for that perfect sizzle. A higher temperature helps create a crispy exterior.
- Do not overcrowd the pan while frying; this can lower the oil temperature and make them soggy. Fry in small batches!
Once they’re golden brown, drain them well on paper towels for the best crunch. Enjoy your homemade Chicken Fries!
How to Make Delicious Chicken Fries!
Ingredients You’ll Need:
For the Chicken Fries:
- 1 lb (450g) boneless, skinless chicken breasts, cut into fry-shaped strips
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 1 cup crushed cornflakes or panko breadcrumbs (for extra crunch)
- 1 teaspoon cayenne pepper (optional, for heat)
- Vegetable oil, for frying
- Ketchup or desired dipping sauce, for serving
How Much Time Will You Need?
This tasty dish takes about 40 minutes total. You’ll spend around 10 minutes prepping the chicken and mixing up the ingredients, and then allow it to marinate in the fridge for at least 30 minutes. The frying will take about 5 to 10 minutes, depending on how many batches you make!
Step-by-Step Instructions:
1. Marinate the Chicken:
Start by placing the chicken strips in a bowl. Pour the buttermilk over the chicken, ensuring all pieces are coated. Then, add half of the garlic powder, onion powder, paprika, salt, and black pepper. Mix everything together well. Cover the bowl and pop it in the fridge to marinate for at least 30 minutes. This step helps to tenderize the chicken and adds flavor.
2. Prepare the Coating:
While the chicken is marinating, grab another bowl. Here, you’ll combine the flour, crushed cornflakes (or panko breadcrumbs), and the remaining garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper if you like a bit of heat. Mix thoroughly so all the dry ingredients are well incorporated.
3. Coat the Chicken:
After the chicken has marinated, take it out of the fridge. Let any excess buttermilk drip off the chicken strips. Now, take each strip and dredge them in the flour mixture. Press gently as you do this to ensure that each strip is evenly coated. Place the coated strips on a baking sheet or plate.
4. Heat the Oil:
In a deep frying pan or pot, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping in a small piece of the coating; it should sizzle and bubble immediately!
5. Fry the Chicken:
Carefully add the chicken strips to the hot oil in small batches. Don’t overcrowd the pan—this ensures they fry evenly. Cook them for about 3 to 5 minutes, turning occasionally, until they are golden brown and cooked through. You’ll know they’re done when they are crispy outside and juicy inside!
6. Drain the Chicken Fries:
Using a slotted spoon, remove the chicken fries from the oil and place them on a paper towel-lined plate. This will help absorb any excess oil and keep them crispy.
7. Serve and Enjoy:
Your Chicken Fries are ready! Serve them hot with ketchup or your favorite dipping sauce. Enjoy this tasty treat with friends and family!
Happy cooking and enjoy your crispy, golden Chicken Fries!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken! Just make sure to thaw it completely before marinating. The best method is to leave it in the fridge overnight. If you’re short on time, submerge the sealed chicken in cold water for quicker thawing.
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk on hand, you can easily make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 10 minutes to thicken and curdle slightly!
How Do I Store Leftover Chicken Fries?
To store any leftovers, place them in an airtight container and refrigerate for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) for about 10-15 minutes to retain their crispiness, or use an air fryer if you have one!
Can I Make These Baked Instead of Fried?
Absolutely! To bake, preheat your oven to 425°F (220°C). After coating the chicken strips, place them on a parchment-lined baking sheet. Lightly spray them with cooking oil and bake for about 20-25 minutes, flipping halfway through, until they are golden and cooked through.
