Do you like fried chicken? If you do, you will love chicken fries. Chicken fries look like French fries but they are chicken. Imagine a long, thin and tender strip of chicken in a golden brown crispy coat. It is so inviting, isn’t it? I am sure that not only kids but most adults also love chicken fries.
You should know that cooking crunchy and tasty chicken fries is amazingly simple and quick. You don’t need to go anywhere to find them because you can make them in your kitchen following our easy chicken fries recipe in this post. By cooking it yourself you can make it to your particular taste and enjoy. So let’s do it.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Category: How To Cook
- Method: Frying
- 300g chicken breast filet
- ½ bowl of Panko bread crumbs
- ½ bowl of crispy flour
- 1 egg
- 1 teaspoon of finely-crushed black pepper
- 3 teaspoons of seasoning powder
- Cooking oil for frying
1. Preparing chicken strips
- Wash the chicken breast fillet and let it dry.
- Cut the chicken breast into long, thin strips, a bit thinner than French fries so that coated and cooked chicken fries are not too big.
- Place the chicken strips in a shallow plate then season them with black pepper and seasoning powder. Let the seasoned chicken strips stand for 15 to 20 minutes.
- You can either season the chicken itself or mix the seasoning ingredients with the flour. No matter how you do it, it is important that the chicken fries have the taste you want.
2. Preparing the coatings
- Prepare 3 shallow plates for the flour, beaten egg, and bread crumbs respectively. We need shallow plates to make sure the coated chicken strips maintain their straight and long shape, and that each coating layer will stay while the next coating is applied.
- Line up the 3 plates of coatings in the order of flour, beaten egg and bread crumbs so that it is easy for you to do the coating work.
3. Coating the chicken strips
- First, roll each chicken strip back and forth in the flour plate until the whole strip is covered with a thin layer of flour.
- Next, move the floured strip into the beaten egg plate and roll it over for the egg to cover it up.
- Then roll the chicken strip in the bread crumbs plate, make sure that the crumbs stick to the strip as densely as possible so that you will obtain crispy chicken fries.
- Finally, place the coated chicken strips straight in a shallow plate and let them stand for a while for the coating layers to get firm.
4. Frying the coated chicken strips
- Heat about 1 bowl of cooking oil in a thick-flat-bottom frying pan over medium heat until small bubbles form in the oil.
- Place the chicken strips into the oil, one by one; do not overlap or stack them.
- Frequently turn the chicken strips until the outside gets golden brown evenly and the chicken inside is cooked through.
- Transfer them to a plate lined with oil-absorbing cooking paper and let them dry from oil and cool down a bit so that they are safe for a bite.
- If the frying pan is small for all of the strips, cook them in batches.
- Remember to let the cooking oil cool down a bit before cooking the next batch. If the oil is too hot, the outside of the chicken strips will turn brown fast while the inside is not cooked through.
5. Serving the chicken fries
- Chicken fries should be served while they are still hot and crispy.
- They pair well with tomato ketchup and chili sauce, but you can enjoy them with any sauce that you like.
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