Chicken Fries

This playful recipe is super easy to make, and the resulting protein-packed "fries" are adored by both kids and adults alike. Whip 'em up for a quick afternoon snack, or make it a main course for a fun dinner night with the kids. These little beauts are finger-licking good, no matter how or when you serve them!

Course Appetizer, Snack

Cuisine American

Prep Time 15

Cook Time 10

Marinate Time 1

Total Time 1 25

Servings

Calories 327kcal

Author Imma

Ingredients

Chicken Marinade

1½ pounds (580g) chicken breasts
1 cup (240ml) buttermilk
1 teaspoon (7g) salt
1 teaspoon (2.5g) ground pepper
½ teaspoon (2.5ml) hot sauce (optional)
1 teaspoon (4.5g) bouillon powder (sub with salt)
1 teaspoon (1.5g) garlic powder
1 teaspoon (1.5g) onion powder

Breading

1 cup (120g) all-purpose flour
2 tablespoons (14g) paprika
1 teaspoon (1.5g) garlic powder
1 teaspoon (1.5g) onion powder
1 teaspoon (2g) dried herbs (thyme, oregano, parsley, etc.)
½ teaspoon (1g) cayenne pepper (optional)
½ teaspoon (1g) white pepper
1 teaspoon (7g) salt adjust to taste
1 teaspoon (4.5g) bouillon powder
3 eggs
1½ cups (85g) Panko bread crumbs
Oil, for frying

Instructions

Slice chicken breasts into ⅓-inch wide strips.
Pour buttermilk into a bowl. Add salt, pepper, hot sauce, bouillon powder, onion powder, and garlic powder.
Add chicken strips to the bowl of buttermilk, making sure to coat the strips well.
Let the chicken marinate in the bowl for about an hour in the refrigerator.
Whisk together the flour, paprika, garlic powder, onion powder, herbs, cayenne pepper, white pepper, salt, and bouillon powder in a large bowl.
Remove the marinated chicken from the buttermilk.
Evenly coat the chicken fries in the flour mixture, then eggs, and toss in the panko breadcrumbs for an even coat.
In a heavy bottom pot, heat frying oil to 350F and fry the chicken in batches for 3-4 minutes. Do not overcrowd the pan.
Place on paper towels to soak up excess oil.
Serve with your favorite dipping sauce.

Notes

Definitely use a heavy-bottomed skillet or pan if you can because they help the oil heat consistently and maintain the right temperature, which is ideal for frying anything, really.
Use the right kind of oil. Oils with neutral flavors, like vegetable oil or canola oil, are ideal. You also want to make sure you use an oil with a high smoke point. Nobody wants a grease fire in the kitchen when we're trying to fry up something delicious.
Lay your chicken strips in the pan carefully. Set them down in a straight line so they are in the shape of fries when they're cooked. Also, don't overcrowd the pan, which will cool off your oil and make your fries less crispy.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition