Crispy Chicken Fries are a fun take on classic chicken tenders. Crunchy, moist, and flavorful, they’re a guaranteed hit with kids and adults alike!
Looking for a lunch or after-school snack the kiddos are sure to devour? These crispy chicken fries make mealtime super fun and tasty!
They’re crunchy, flavorful, portable, and a guaranteed hit with the kid and adult crowds alike.
A playful spin on the classic tenders, chicken breast is cut into long and thin strips, coated with bread crumbs, and then fried to a perfect crunch. Even the pickiest eaters can’t refuse these protein-packed “french fries”!
I usually season the bread crumbs with a simple mix of salt, pepper, and garlic powder for the kiddos. Feel free to amp up the flavor with smoked paprika, chili powder, curry powder, dried oregano, Ranch seasoning mix, or any of your favorite spices.
Cooking tips
- After breading, freeze the chicken fries for a few minutes so the coating will adhere better during frying.
- Use the right kind of oil. Peanut or canola oil has high smoke points and is perfect for deep-frying.
- Maintain the oil temperature at 350 F to 375 F for optimal results. Too hot, and the breading will brown well before the inside is cooked. Too low, and the chicken fries will absorb a lot more grease.
- To prevent the oil from plummeting, do not overcrowd the pan. Fry in batches as needed, and bring the temperature back to 350 F before adding the next batch.
- Add the chicken strips to the oil one at a time and lay them straight to fry up in the right shape.
- Don’t drain the fried chicken on paper towels; the steam will make them soggy. Instead, drain on a wire rack over a baking sheet or pan to catch oil drips.
Oven-baked version
I like to deep-fry my chicken fries for the best crunch, and, you know, they are called “fries” for a reason. If you’d rather make without hot splattering oil and serve the kids a less fat version, cook them in the oven instead.
- Arrange the breaded chicken strips in a single layer on a greased baking sheet.
- Spray them with melted butter or cooking spray to help with the browning.
- Bake in a 375 F oven, turning halfway through, for about 15 to 20 minutes or until a thermometer inserted in the center of the chicken reads 165 F.
Servings suggestions
- Enjoy these crunchy chicken strips as an appetizer or midday snack with your favorite dipping sauce. They’re also great as a main dish served with roasted veggies and mashed potatoes.
- We love these chicken fries with a Burger King chicken fry sauce knock-off, a mixture of barbecue sauce, and honey mustard. But they’re also great with Ranch, sweet and sour, or plain BBQ sauce. This spicy mango sauce is amazing, too!
Storage and reheating instructions
- Store leftovers in an airtight container and refrigerate them for up to 3 days. To reheat, arrange in a single layer on a wire rack set on a baking sheet and bake in a 400 F oven for about 5 to 7 minutes or until completely heated.
How to freeze
As with most fried foods, they’re best enjoyed freshly made as they tend to lose their crunch over time. I suggest storing them uncooked.
- Bread the chicken strips, arrange them in a single layer on a baking sheet, and freeze until firm.
- Once frozen, transfer to resealable bags and store in the freezer for up to 2 months.
- Deep-fry frozen, adjusting cooking time.
Ingredients
- 1 pound boneless, skinless chicken breast
- 2 cups Panko bread crumbs
- 1/2 teaspoon pepper
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 2 eggs
- 1 cup flour
- canola oil
Instructions
- Slice chicken breast in half, and then cut into long, thin strips resembling a french fry.
- In a shallow plate, combine bread crumbs, salt, pepper, and garlic powder.
- In a shallow bowl, beat eggs until frothy.
- In another shallow plate, place flour.
- Dredge the chicken strips in flour, dip in egg, and then coat with bread crumbs.
- In a wide, thick-bottomed pan, heat about 2 inches deep of oil to 350 F.
- Gently add chicken strips one at a time. Deep-fry until golden and crisp and thermometer inserted in the chicken reads 165 F.
- With a slotted spoon, remove chicken strips and set on wire rack to drain. Serve immediately with dipping sauce.
Notes
- After breading, freeze the chicken fries for a few minutes so the coating will adhere better during frying.
- Add the chicken strips to the oil one at a time and lay them straight to fry up in the right shape.
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
john pace says
Thank you #######################
Julie says
Can I put these in the air fryer?
Alice Baker says
can you tell me at what temperature and how long to cook tyson crispy chicken strips and french fries
Alice R Baker says
can you tell me at what temperature and how long would I cook already cooked chicken strips and fries
mary yowell says
They sound and look yummy for a after school snack! I might even try them for myself!
Lalaine says
I’ve been known to battle it out with the niece and nephew over the last piece 🙂
Elisha says
These look really delicious. Those will work well as an after school snack.
Lalaine says
They’ll be a nice treat when they come back from school 🙂
Amy Poulton says
Oh my god, these look so delicious. I could devour a whole plate of those right now!
Lalaine says
They’re gone in 60 secondes in my house 🙂
Lauren says
This looks awesome! My son would love it. I’m going to have to try the BBQ sauce and honey mustard mix.
Lalaine says
Kids can’t get enough of these!
Nicole says
These look great!
Lalaine says
Thank you, Nicole!
Ashley says
I love chicken fries from BK too! I will absolutely have to try these!
Lalaine says
Yes, I am addicted to those, too! Hope you try this recipe, homemade is so much better 🙂