Chicken Fries – Chicken Fries Recipe – Copycat BK Chicken Fries Recipe – How To Make Chicken Loaded Fries Recipe
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The Looking for a lunch or after-school snack the kiddos are sure to devour? These crispy chicken fries make mealtime super fun and tasty!
They’re crunchy, flavorful, portable, and a guaranteed hit with the kid and adult crowd alike.
A playful spin on the conventional tenders, chook breast is reduced into lengthy and skinny strips, covered with bread crumbs, after which fried to a great crunch. Even the pickiest eaters can’t refuse those protein-packed french fries!
I usually season the bread crumbs with a simple blend of salt, pepper, and garlic powder for the kiddos. Feel unfastened to amp up the flavor with smoked paprika, chili powder, curry powder, dried oregano, Ranch seasoning mix, or any of your favorite spices.
We love those chicken fries with a Burger King hen fry sauce knock-off, a combination of fish fry sauce, and honey mustard. But they’re also extraordinary with Ranch, candy, and bitter, or plain BBQ sauce. This highly spiced mango sauce is first-rate, too!
The I like to deep-fry my chicken fries because it brings the best crunch, and, you know, these are called fries for a reason. But if you’d rather make without hot splattering oil and serve the kids a less fat version, cook them in the oven instead.
Oven-baked version
Arrange the breaded chicken strips in a single layer on a greased baking sheet.
Spray them with melted butter or cooking spray to help with the browning.
Bake in a 375 F oven, turning halfway through, for about 15 to 20 minutes or until a thermometer inserted in the center of the chicken reads 165 F.
Cooking tips
After breading, freeze the chicken fries for a few minutes so the coating will adhere better during frying.
Use the right kind of oil. Peanut or canola oil has high smoke points and is perfect for deep-frying.
Maintaining oil temperature at 350 F to 375 F is the optimal result. Too hot and the breading will brown well before the inside is cooked through. Too low and the chicken fries will absorb a lot more grease.
To prevent the oil from plummeting, do not overcrowd the pan. Fry in batches as needed and make sure to bring the temperature back to 350 F before adding the next batch.
Add the chicken strips to the oil one at a time and lay them straight so they’ll fry up in the right shape.
Don’t drain the fried chicken on paper towels or the steam will make them soggy. Instead, drain on a wire rack set over a baking sheet or pan to catch oil drips.
Servings suggestions
Enjoy these crunchy chicken strips as an appetizer or midday snack with your favorite dipping sauce. They’re also great as a main dish served with roasted veggies and mashed potatoes.
As with most fried foods, they’re best enjoyed freshly made as they tend to lose their crunch over time.
If you do have leftovers, store them in an airtight container and refrigerate for up to 3 days. To reheat, arrange in a single layer on a wire rack set on a baking sheet and bake in a 400 F oven for about 5 to 7 minutes or until completely warmed through.
