Chicken Fries Recipe

Prepare chicken

Trim any fat from the chicken breasts. Slice each breast lengthwise into 1/2-inch to 3/4-inch thick strips about the width of a fry (roughly 1/2–3/4 inch wide and 3–4 inches long). Try to keep uniform size for even cooking.

Marinate

Place the chicken strips in a bowl or zip-top bag. Add buttermilk, garlic powder (1 tsp), onion powder (1/2 tsp), 1/2 tsp salt, and 1/4 tsp black pepper. Toss to coat, press out excess air (if using bag), and refrigerate for at least 30 minutes and up to 4 hours. The buttermilk tenderizes and helps the coating adhere.

Mix dry coating

In a shallow bowl or wide dish combine flour (1 cup), cornstarch (1/4 cup), 1 tsp paprika, 1/2 tsp smoked paprika (if using), 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne, 1 tsp salt, and 1/2 tsp black pepper. Whisk thoroughly to break up lumps and distribute spices evenly.

Set up dredging station

If using the egg wash for extra crunch, beat the egg with 1 tbsp water in a separate shallow bowl. Remove chicken from marinade, letting excess drip off, and set on a tray. Have the flour mixture and egg wash ready side by side.

Coat chicken

Working in batches, dredge each chicken strip first through the flour mixture, pressing the coating onto the meat so it adheres. If using egg wash, dip the floured strip into the egg wash, then return to the flour mixture for a second coat (for an extra-crispy double crust). Place coated strips on a wire rack and let rest 5–10 minutes; this helps the crust set and prevents it from falling off when frying.

Heat oil

Pour neutral oil into a deep skillet or Dutch oven to a depth of about 1.5–2 inches (approximately 3–4 cups depending on pot). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle steadily and bubble, not immediately burn.

Fry in batches

Carefully add a single layer of coated chicken strips to the hot oil, avoiding overcrowding. Fry for 3 to 4 minutes, turning once halfway through, until golden brown and the internal temperature reaches 165°F (74°C). Frying time can vary with strip thickness — thinner strips may take 2.5–3 minutes. Remove cooked strips with a slotted spoon or spider and transfer to a wire rack set over a baking sheet; this keeps them crisp. Repeat with remaining strips, allowing oil to come back up to temperature between batches.

Finish

If desired, hold finished chicken fries in a 200°F (95°C) oven for up to 20 minutes while the rest fry, on the wire rack so they remain crisp. Sprinkle a light pinch of salt over hot strips if you want more seasoning immediately after frying.

While the chicken fries rest or fry, whisk together mayonnaise (1/4 cup), ketchup (2 tbsp), hot sauce (1 tsp), lemon juice or vinegar (1/2 tsp), and 1/8 tsp salt in a small bowl. Taste and adjust heat or acidity as desired. Serve alongside hot chicken fries.