These Crispy Chicken Fries are a fun twist on chicken! They’re tender on the inside and super crunchy on the outside. Perfect for dipping in your favorite sauce!
Who doesn’t love crispy fries? I like to serve them with barbecue sauce for a tasty combo. They disappear so fast at parties that I always make a double batch! 🍗🍟
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are ideal since they cook quickly and remain juicy. You can also swap them for chicken tenders or thighs for more flavor, or even use plant-based chicken substitutes for a vegetarian option!
Buttermilk: This ingredient makes the chicken super tender! If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes to mimic that tanginess.
Panko Breadcrumbs: Panko gives that extra crunch! If you can’t find it, regular breadcrumbs work too, but the result may not be as crispy. You can even crush up some cornflakes for a fun twist!
Parmesan Cheese: Adding Parmesan brings in great flavor and crunch. If you’re avoiding cheese, feel free to leave it out or try nutritional yeast for a cheesy flavor without dairy.
How Can You Achieve a Perfectly Crispy Coating?
The secret to crispy chicken fries lies in how you bread and fry them! Start by ensuring that each chicken strip is well-coated in the buttermilk mixture. The buttermilk adds flavor and moisture!
- After marinating, let the excess buttermilk drip off before dredging in the flour and panko mix.
- Press down slightly on the chicken strips while coating with panko to ensure it sticks well.
- Fry in batches to avoid overcrowding; this helps maintain the oil temperature.
- Temperature is key! Use a thermometer to keep the oil around 350°F (175°C) for the crispiest finish.
With these tips, you’re well on your way to making chicken fries that will impress everyone!
How to Make Crispy Chicken Fries
Ingredients You’ll Need:
- 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 smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 1 1/2 cups panko bread crumbs
- 1/4 cup grated Parmesan cheese (optional for extra crispiness and flavor)
- Vegetable oil, for frying
- Fresh parsley, chopped (for garnish)
- Salt, for sprinkling
- Ketchup or your favorite dipping sauce, for serving
How Much Time Will You Need?
This delicious recipe will take about 30 minutes for preparation and marinating, plus an additional 15-20 minutes for frying. So, set aside about 1 hour to get everything ready and enjoy these crispy treats!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a medium bowl, mix together the buttermilk, garlic powder, onion powder, smoked paprika, salt, and black pepper. Add the chicken strips and toss well to coat them evenly. Cover the bowl and pop it into the fridge to marinate for at least 30 minutes, or up to 2 hours if you want more flavor.
2. Prepare the Coating:
In another shallow dish, combine the all-purpose flour, panko bread crumbs, and Parmesan cheese (if you’re using it). This mixture will give your chicken fries that delightful crunch!
3. Heat the Oil:
In a heavy-bottomed pot or deep fryer, pour in about 2 inches of vegetable oil and heat it to 350°F (175°C). You can check the temperature with a cooking thermometer or by dropping a small piece of bread into the oil; it should sizzle immediately.
4. Bread the Chicken Strips:
Once the chicken has marinated, take it out of the fridge. Let any excess buttermilk drip off, then dredge each chicken strip in the flour and panko mixture. Make sure to gently press the coating onto the chicken so it sticks well!
5. Fry the Chicken Fries:
Carefully add the coated chicken strips to the hot oil, doing this in batches to avoid overcrowding. Fry them for about 4-5 minutes, turning occasionally until they are golden brown and cooked through. You want that crispy perfection!
6. Drain and Season:
Using a slotted spoon, remove the chicken fries from the oil and place them on a paper towel-lined plate to drain any excess oil. While they are still hot, sprinkle them with a little salt for extra flavor.
7. Serve and Enjoy:
Garnish your crispy chicken fries with chopped fresh parsley and serve them hot alongside ketchup or your favorite dipping sauce. Dig in and enjoy the crunch!
There you have it—your delicious, crunchy Crispy Chicken Fries are ready to enjoy!
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs will add a bit more flavor and juiciness. Just ensure they’re boneless and skinless, and cut them into similar fry-shaped strips for even cooking.
What Can I Use If I Don’t Have Buttermilk?
If you don’t have buttermilk, you can easily make a substitute! Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5-10 minutes to thicken and mimic the tangy flavor of buttermilk.
How Should I Store Leftover Chicken Fries?
Store any leftover chicken fries in an airtight container in the fridge for up to 3 days. To keep them crispy when reheating, use an oven at 350°F (175°C) for about 10-15 minutes instead of the microwave.
Can I Freeze the Chicken Fries?
Yes, you can freeze the uncooked chicken fries! After coating them, place them in a single layer on a baking sheet and freeze. Once frozen, transfer them to a freezer bag. They can be cooked straight from frozen; just add an extra couple of minutes to the frying time!
