Cheesy Chicken Fries Recipe

Prepare chicken

Trim any fat from the chicken breasts. Slice each breast into long 3/4-inch wide strips (about fry-shaped). Aim for uniform thickness so they cook evenly.

Marinate

Place the chicken strips in a bowl and add 3 tablespoons buttermilk, 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp smoked paprika. Toss to coat, cover, and refrigerate for 15–30 minutes to tenderize and flavor the chicken.

Set up breading stations

In one shallow dish whisk together 1 cup all-purpose flour and 2 tablespoons cornstarch. In a second shallow bowl beat 2 whole eggs. In a third bowl combine 1 cup panko breadcrumbs with 1 tablespoon grated Parmesan.

Bread the strips

Working in batches: remove a few marinated strips, shake off excess buttermilk, dredge first in the flour mixture (press to coat), then dip into the beaten eggs, and finally press into the panko-Parmesan mixture until well coated. Place breaded strips on a wire rack while you heat the oil.

Fry

Heat about 1 cup vegetable oil in a heavy skillet over medium-high heat until it reaches 350°F (175°C) or a small piece of bread sizzles and browns in ~30 seconds. Fry the chicken strips in batches (do not crowd) for 2½–3 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Use tongs to turn gently. Transfer cooked fries to a paper-towel-lined tray or wire rack and keep warm in a low oven (200°F / 95°C) while finishing remaining strips.

Make cheese sauce

In a small saucepan over low heat combine 2 tablespoons softened cream cheese and 2 tablespoons milk. Stir until smooth. Add 1½ cups shredded cheddar and 1 cup shredded mozzarella a handful at a time, stirring constantly until melted and smooth. Season with 1/2 tsp salt and 1/4 tsp black pepper. Keep warm on the lowest heat setting, stirring occasionally.

Assemble

Arrange warm chicken fries in a single layer on an ovenproof platter or baking sheet. Spoon or drizzle the hot cheese sauce over the fries so they are evenly coated. If desired, sprinkle a few extra tablespoons of shredded cheese on top and place under a broiler for 30–60 seconds to lightly brown the cheese—watch carefully to avoid burning.

Finish

Garnish with sliced fresh chives and chopped parsley if using. Let cool a minute so the cheese sets slightly before serving.

Warm 1/2 cup ranch dressing slightly if preferred and mix in 1 teaspoon hot sauce for a spicy dip. Serve the cheesy chicken fries immediately with the dipping sauce on the side.