Crispy Chicken Fries are a fun take on the classic chicken tenders. Crunchy, moist, and full of flavor, 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 crowd 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.
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!
I like to deep-fry my chicken fries because it brings the best crunch, and, you know, these are called “fries” for a reason. 🙂 But 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.
- 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 have high smoke points and are perfect for deep-frying.
- Maintain oil temperature at 350 F to 375 F is the optimal result. Too hot and the breading will brown well before the inside is cooked through. 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 make sure to 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 so they’ll fry up in the right shape.
- Don’t drain the fried chicken on paper towels or the steam will make them soggy. Instead, drain on a wire rack set over a baking sheet or pan to catch oil drips.
- 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.
- As with most fried foods, they’re best enjoyed freshly made as they tend to lose their crunch over time.
- If you do have leftovers, store in an airtight container and refrigerate 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 warmed through.
Crispy Chicken Fries
- 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
- 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.