fried chicken fries recipe
Listen to me! If you are still serving those soggy, frozen nuggets to your family, you are doing it all wrong. Wake up! This fried chicken fries recipe is about to change your life. We are talking about hand-cut, seasoned-to-perfection strips of poultry that actually taste like real food. It is crispy, it is golden, and it is absolutely stunning. Before we dive into the crunch, if you want to master the basics of poultry, you must check out How to Make the Perfect Juicy Roasted Chicken Every Time. Now, get your pans ready because we are making a fried chicken fries recipe that actually has some soul!
Ingredients for fried chicken fries recipe
- Chicken: 1 lb. boneless skinless chicken breasts (cut into 1/4-inch thin strips)
- Coating Base: 1/2 cup cornstarch
- Breading Flour: 1 1/4 cups all-purpose flour
- Seasonings: 2 tsp granulated garlic, 1 tsp onion powder, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp kosher salt, 1 tsp black pepper
- Wet Mix: 1 large egg whisked with 1/2 cup whole milk
- Frying: 3 cups vegetable oil (or enough to submerge fries)
Instructions to prepare fried chicken fries recipe
- Prepare the Chicken: Slice the chicken breasts into long, thin strips approximately 1/4-inch wide. They need to look like fries, not giant chunks! Uniformity is key for even cooking.
- Initial Coat: Place the chicken strips in a large bowl or bag with the cornstarch. Toss them thoroughly until every single piece is evenly coated. This is the secret to a crunch that lasts.
- Prepare Dredging Stations: Get organized! In one shallow bowl, whisk together the flour, garlic, onion powder, oregano, smoked paprika, salt, and pepper. In a second shallow bowl, beat the egg and milk together until fully combined.
- Bread the Chicken: Dip each cornstarch-coated chicken strip into the egg mixture, then dredge it through the seasoned flour mixture. Press firmly so the breading sticks. Shake off the excess and place them on a parchment-lined baking sheet.
- Heat the Oil: In a large deep skillet or Dutch oven, heat your vegetable oil to 375°F (190°C). If the oil is cold, you are making a greasy disaster!
- Fry: Carefully drop the chicken strips into the hot oil in small batches. Do not overcrowd the pan! Fry for 3 to 4 minutes, turning once, until they are golden brown and reach an internal temperature of 165°F.
- Drain and Serve: Remove the chicken fries with a slotted spoon and place them on a wire rack or paper-towel-lined plate. Serve them immediately while they are screaming hot with your favorite dipping sauce.
fried chicken fries recipe Details
Prep Time: PT20M
Cook Time: PT15M
Total Time: PT35M
Servings: 4
Expert Tips
Substitutions for fried chicken fries recipe
If you want to kick it up a notch, replace the all-purpose flour with panko breadcrumbs for an even more aggressive crunch. You can also use smoked chipotle powder instead of paprika if you want a bit of a kick. For a dairy-free version, swap the whole milk for unsweetened almond milk; it works perfectly fine if you treat it with respect.
Errors to Avoid with fried chicken fries recipe
The biggest mistake? Overcrowding the pan! If you dump all the chicken in at once, the oil temperature drops, and you end up with oily, limp chicken. It is pathetic! Also, do not skip the cornstarch phase. That initial coating is what creates the barrier between the juice and the crust. Finally, use a thermometer; guessing the oil temperature is a recipe for failure.
Alternative Cooking of fried chicken fries recipe
If you are trying to be "healthy," you can use an air fryer. Spray the breaded chicken fries generously with oil and cook at 400°F for about 10-12 minutes, shaking the basket halfway through. It won't be as indulgent as the deep-fried version, but it will still give you a decent crunch without the vat of oil.
Frequently Asked Questions about fried chicken fries recipe
Q1: Why is my breading falling off the chicken?
It is usually because the chicken was too wet before the cornstarch or you didn't press the flour mixture firmly enough onto the strips. Make sure you shake off the excess egg before hitting the flour!
Q2: Can I use chicken thighs for this recipe?
You can, but it is much harder to get those perfect "fry" shapes with thighs because of the fat and connective tissue. Stick to breasts for the cleanest look, or be prepared for some very rustic-looking fries.
Q3: What is the best way to reheat these chicken fries?
Never, ever use a microwave unless you enjoy eating rubber. Put them back in a hot oven at 400°F for 5 minutes or toss them in an air fryer for 2 minutes to bring back that beautiful crispness.