Chicken Fries Recipe
Make Chicken Fries Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken
Breading / Batter
Finishing / Frying
Dipping Sauce (Optional)
Method
Chicken
- 1
Trim and slice
Trim any fat or cartilage from the chicken breasts. Pat dry with paper towels. Slice each breast lengthwise into 1/2-inch to 3/4-inch thick strips (about fry-shaped sticks). Try to keep sizes uniform so they cook evenly.
- 2
Season
Place the sliced chicken in a bowl and sprinkle with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, and 1 tsp garlic powder. Toss gently to coat every piece. Let rest while you prepare the breading (5–10 minutes) so the seasoning adheres.
Breading / Batter
- 3
Dry mix
In a shallow bowl or wide plate, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/4 cup fine yellow cornmeal (if using), 1/2 tsp baking powder, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/4 tsp cayenne pepper until evenly combined.
- 4
Wet batter
In a second bowl, beat 2 large eggs with 1/2 cup whole milk and 1 tsp hot sauce (if using). Whisk until smooth and slightly frothy.
- 5
Dredge and coat
Working in batches, lightly dredge each chicken strip in the dry mix, shaking off excess. Dip the strip into the wet batter, letting extra drip off, then return to the dry mix and press gently so a generous coating adheres. Place coated strips on a wire rack and let rest 5 minutes to set the crust. Repeat until all strips are coated.
Frying / Finishing
- 6
Heat oil
Pour about 3–4 cups neutral oil into a heavy-bottomed pot or Dutch oven to a depth of about 2 inches (roughly 3–4 cups for a 6–8 quart pot). Heat over medium heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter — it should sizzle and rise steadily but not burn immediately.
- 7
Fry in batches
Working in small batches (do not overcrowd), gently lower coated chicken fries into the hot oil using tongs. Fry 3–5 minutes per batch, turning once, until golden brown and the internal temperature of the thickest piece reaches 165°F (74°C). Use a slotted spoon or tongs to transfer cooked fries to a wire rack set over a baking sheet to drain. Repeat with remaining strips.
- 8
Keep warm
If making multiple batches, keep finished fries warm in a 200°F (95°C) oven on a baking sheet while you finish frying the rest. This helps preserve crispiness.
- 9
Optional oven crisp
For extra-crisp texture or to reduce oiliness: after frying, place fries on a parchment-lined sheet, lightly spray with nonstick cooking spray, and bake at 400°F (205°C) for 4–6 minutes.
Dipping Sauce (Optional)
- 10
Mix sauce
While the fries are frying, whisk together 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tsp yellow mustard, 1 tsp hot sauce, 1/4 tsp garlic powder, 1 tsp lemon juice or vinegar, and 1/8 tsp salt in a small bowl until smooth. Taste and adjust seasoning to preference.