1 lb (450 g) chicken breast, cut into fry‑shaped strips1 cup buttermilk1 large egg1 tsp salt½ tsp black pepper
Breading
1 cup all‑purpose flour⅓ cup cornstarch½ cup breadcrumbs or panko1 tsp paprika1 tsp garlic powder1 tsp onion powder¼ tsp cayenne pepper (optional)
For Frying
Vegetable oil, canola oil, or peanut oil (for frying)
👩🍳 Instructions
Marinate the chickenIn a bowl, whisk together buttermilk, egg, salt, and black pepper. Add the chicken strips, making sure they’re fully coated. Cover and marinate for at least 30 minutes for juicier chicken.Prepare the breadingIn a shallow bowl, mix flour, cornstarch, breadcrumbs, paprika, garlic powder, onion powder, and cayenne pepper.Bread the chicken friesRemove chicken from the marinade, letting excess drip off. Coat each piece in the breading mixture, pressing gently to help it stick.Optional: For extra crispiness, dip the chicken back into the marinade and coat again (double dredge).Heat the oilHeat about 2 inches of oil in a frying pan or deep fryer to 350°F (175°C).Fry the chicken friesFry in batches for 3–4 minutes per side, or until golden brown and crispy. Do not overcrowd the pan.Drain and restTransfer cooked chicken fries to a wire rack (or paper towels) to drain excess oil.Serve hotServe immediately with your favorite dipping sauces.
🌡️ Doneness Tip
Chicken fries are fully cooked when they reach an internal temperature of 165°F (74°C).
🥣 Serving Suggestions
Serve with:Ranch dressingHoney mustardBarbecue sauceSpicy mayo
🧊 Storage & Reheating
Storage: Refrigerate leftovers in an airtight container for up to 3 days.Reheat: Reheat in an oven or air fryer at 375°F (190°C) until crispy. Avoid microwaving.
🔄 Variations
Air Fryer Chicken Fries: Air fry at 380°F (193°C) for 10–12 minutes, flipping halfway.Baked Chicken Fries: Bake at 425°F (220°C) on a wire rack for 18–22 minutes.Spicy Chicken Fries: Add extra cayenne or hot sauce to the marinade.