Chicken fries are thin strips of chicken breast, cut long and narrow like french fries, coated in a seasoned Parmesan and panko crust and fried until golden and crunchy. This chicken fries recipe gives you the fun, dippable shape of the fast-food snack with real chicken breast and a crust you season yourself with paprika, garlic and onion powder. A pound of chicken makes enough for 5 people, and each batch fries in a few minutes. Serve them hot with your favorite dipping sauce.
How to make chicken fries: Cut 1 pound of chicken breast into strips about 0.4 inch wide and toss with half of a paprika, salt, pepper, garlic and onion powder mix. Stir in 1/3 cup of flour to coat. Dip each strip in beaten egg, then in panko mixed with Parmesan and the remaining seasoning. Fry in batches in 350°F oil for 1 1/2 to 2 minutes per side, until golden and 165°F inside.
Why You’ll Love It
- Made to dip. Long, thin strips that fit any sauce cup.
- Extra crunchy. Panko and Parmesan fry up crisp.
- Real chicken breast. Whole strips, not ground and formed.
- Quick frying. A few minutes per batch.
- Kid-friendly. Finger food for dinner, parties or game day.
Ingredient Notes
Chicken breast. One pound, cut into strips about 0.4 inch wide.
Plain flour. A 1/3 cup. It dries the chicken so the egg sticks.
Eggs. Two large eggs, beaten.
Panko breadcrumbs. Three and a half ounces. Panko is lighter and crunchier than fine crumbs.
Parmesan cheese. A 1/2 cup, freshly grated.
Seasoning. Two teaspoons of paprika, 3/4 teaspoon each of salt and black pepper, and 1/2 teaspoon each of garlic powder and onion powder.
Vegetable oil. About 1 cup, or enough to cover the base of the pan.
Ingredients
- 1 pound chicken breast, cut into thin strips
- 1/3 cup plain flour
- 2 large eggs, beaten
- 3.5 ounces panko breadcrumbs
- 1/2 cup Parmesan cheese, freshly grated
- 2 teaspoons paprika
- 3/4 teaspoon salt
- 3/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup vegetable oil, or as needed for frying
How to Make Chicken Fries
1. Season the chicken. Combine the paprika, salt, black pepper, garlic powder and onion powder. Cut the chicken breast into thin strips about 0.4 inch wide. Put them in a large bowl and mix with half the seasoning.
2. Set up the coating. Put the beaten eggs in one shallow dish. In another, combine the panko, Parmesan and remaining seasoning. Set out a large baking tray for the coated strips.
3. Bread the strips. Mix the flour into the seasoned chicken until coated. Dip each strip in egg, coat it thoroughly in the panko mixture and place it on the tray.
4. Fry in batches. Pour enough vegetable oil into a large pan to cover its base and heat over medium-high heat to about 350°F. Space out the strips in batches and fry for 1 1/2 to 2 minutes per side, until golden and crisp. Bring the oil back to temperature between batches as needed.
5. Check and serve. Check that the chicken reaches 165°F with a food thermometer before taking it off the heat. Drain on paper towels and serve with a favorite dip.
How to Tell Chicken Fries Are Cooked Through
The crust on a chicken fry turns golden quickly. That is the trouble. A golden coating tells you the breading is done. It does not tell you the chicken is.
| What to do | Why |
|---|---|
| Cut the strips thin and even | Thin strips cook through in the short time it takes the crust to brown |
| Hold the oil at about 350°F | Hotter oil browns the outside before the inside is cooked. Cooler oil makes a greasy crust |
| Space the strips out | A crowded pan cools the oil and the strips steam |
| Check with a thermometer | Chicken is done at 165°F. Test one of the thickest strips in each batch |
To take the temperature of something this small, slide the tip of the thermometer in from one end, along the length of the strip, so it sits in the middle of the meat. If a batch is golden but not yet at temperature, lower the heat a little and give it another half minute per side.
Can I air fry them?
Yes. Space the breaded strips out in the air fryer basket, spray them liberally with oil and cook at 400°F for 8 to 10 minutes, until golden and crisp. Check that the chicken has reached 165°F.
Tips for Success
How do I cut the chicken into neat strips?
Chill the chicken in the freezer for a short while first. Slightly firm chicken is much easier to slice thin and straight.
Why season the chicken and the crumbs?
Half the seasoning goes on the meat and half in the coating, so the flavor is inside and out.
How do I keep the breading from clumping on my fingers?
Use one hand for the egg and the other for the crumbs.
How do I make the coating stick?
Press each strip firmly into the panko, then let the breaded strips sit on the tray for a few minutes before frying.
What should I dip them in?
Barbecue sauce, honey mustard, ranch or ketchup are all good.
Is It Breaded Chicken or Chicken on Fries?
Breaded chicken. Chicken fries are strips of chicken shaped like fries. They are not chicken piled on top of french fries, which is a loaded fries dish.
Storage and Reheating
Refrigerate leftovers within 2 hours, in shallow, covered containers, and use them within 3 to 4 days. Reheat in a hot oven or air fryer until crisp and 165°F in the center. If you freeze them, thaw them in the refrigerator, not on the counter.
What to Serve With It
Serve chicken fries with dips, fries or a salad. For more chicken with a crunchy top, try the Ritz cracker chicken casserole. For easy chicken dinners, there is the oven baked 3-ingredient creamy chicken, the 4-ingredient French onion chicken, the 4-ingredient slow cooker chicken and the slow cooker cheddar baked chicken. And for a cozy bowl, make chicken and dumplings with biscuits.
Frequently Asked Questions
How can I tell chicken fries are cooked through when the coating is golden?
Check a thick strip with a thermometer. It should read 165°F.
How long should I fry chicken fries, and at what oil temperature?
About 1 1/2 to 2 minutes per side in oil at about 350°F.
Does “chicken fries” mean breaded chicken strips or chicken loaded onto French fries?
Breaded chicken strips cut in the shape of fries.
Can I bake them?
The recipe gives frying and air frying. For an oven, I do not have a reliable time to offer.
Final Notes
I bread every strip before the oil goes on the heat, so the frying is quick and I can watch the pan. If you make it, leave a comment to tell me how it turned out or ask a question.
Chicken Fries
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Ingredients
- 1 pound chicken breast cut into strips about 0.4 inch wide
- 1/3 cup plain flour
- 2 eggs large; beaten
- 3.5 ounces panko breadcrumbs
- 1/2 cup Parmesan cheese freshly grated
- 2 teaspoons paprika
- 3/4 teaspoon salt
- 3/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup vegetable oil or as needed for frying
Instructions
- Combine the paprika, salt, black pepper, garlic powder and onion powder. Cut the chicken breast into thin strips about 0.4 inch wide. Put them in a large bowl and mix with half the seasoning.
- Put the beaten eggs in one shallow dish. In another, combine the panko, Parmesan and remaining seasoning. Set out a large baking tray for the coated strips.
- Mix the flour into the seasoned chicken until coated. Dip each strip in egg, coat it thoroughly in the panko mixture and place it on the tray.
- Pour enough vegetable oil into a large pan to cover its base and heat over medium-high heat to about 350°F. Space out the strips in batches and fry for 1 1/2 to 2 minutes per side, until golden and crisp. Bring the oil back to temperature between batches as needed.
- Check that the chicken reaches 165°F with a food thermometer before taking it off the heat. Drain on paper towels and serve with a favorite dip.
Notes
Nutrition
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