Name: Chicken Fries
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 500 g ground chicken; 150 g breadcrumbs (divided); 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon smoked paprika; ¾ teaspoon salt; ¼ teaspoon ground black pepper; 45 g all-purpose flour; 3 large eggs; Sunflower oil (for frying)

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These homemade chicken fries are made with seasoned ground chicken, coated in breadcrumbs, and fried until golden and crisp. Garlic, onion powder, and smoked paprika flavor the chicken throughout, while the narrow sticks are just the right shape for dipping.

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Crispy homemade chicken fries with ketchup and creamy dipping sauce

Why You'll Love These Chicken Fries

Seasoned throughout: The seasoning goes directly into the chicken mixture, giving each bite savory flavor.
Simple ingredients: Regular breadcrumbs, all-purpose flour, eggs, and pantry spices form the mixture and coating.
Easy to portion: Flattening the mixture on a sheet pan lets you cut evenly sized sticks without shaping each one individually.
Made for sharing: The batch makes 24 chicken fries to serve as an appetizer or as part of a meal.

I had ground chicken to use and wanted to make something along the lines of chicken fingers. For this version, I spread the mixture onto a parchment-lined sheet pan and cut it into sticks. That gives me a straightforward way to portion the chicken before breading it. If you enjoy breaded chicken, my oven-baked chicken tenders are another recipe to try.

There are two chilling stages: 30 minutes in the freezer after shaping and 30 minutes in the refrigerator after coating. Allow 1 hour 45 minutes from start to finish, including preparation, chilling, and frying.

What Are Chicken Fries?

Chicken fries are thin, breaded pieces of chicken shaped like French fries. This recipe uses ground chicken mixed with breadcrumbs, egg, and seasonings, creating a mixture you can flatten and cut into sticks. There are no potatoes in the chicken fries themselves.

Their narrow shape makes them easy to pick up and dip, whether you serve them as an appetizer or with sides for dinner.

Golden breaded chicken fries piled on parchment with fresh parsley and dipping sauces

Key Ingredients in Chicken Fries

The complete quantities are in the recipe card below.

Ground chicken: Forms the base and allows the seasonings to be distributed throughout each piece.
Regular breadcrumbs: Give the chicken mixture body and form the crisp outer coating. This recipe uses regular breadcrumbs for both.
Eggs and all-purpose flour: One egg helps bind the chicken mixture. The other helps the breadcrumb coating adhere, with a light dusting of flour underneath.
Garlic powder, onion powder, and smoked paprika: Add savory flavor and a smoky note. Salt and black pepper round out the seasoning.
Sunflower oil: Provides the frying medium for cooking the chicken and browning the coating.

How to Make Chicken Fries

You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:

Four-step collage showing homemade chicken fries shaped from ground chicken, coated in breadcrumbs, deep-fried until golden, and lifted from the oil with a wire skimmer.

1. Mix and shape: Combine the ground chicken with the breadcrumbs for the filling, seasonings, and one egg. Mix just until combined, then spread onto a parchment-lined sheet pan. Flatten into a thin, even layer, cut into narrow fingers, and freeze for 30 minutes.

2. Coat and refrigerate: Place the all-purpose flour, beaten egg, and remaining breadcrumbs in separate dishes. Lightly coat each chicken finger in flour, shaking off the excess. Dip in egg, then press into the breadcrumbs, covering all sides. Return to the tray and refrigerate for 30 minutes.

3. Fry in batches: Heat the sunflower oil to 350°F (175°C) in a deep, heavy pan, keeping the pan no more than half full. Fry in small batches for approximately 3.5 minutes, turning as needed, until golden and the center reaches 165°F (74°C). Allow the oil to return to temperature between batches.

4. Drain and serve: Lift out with a spider strainer and place on a plate lined with paper towels to absorb excess oil. Repeat with the remaining chicken fries and serve with your favorite dipping sauce.

Tips for Crisp, Evenly Cooked Chicken Fries

Watch the thickness. Flatten the chicken mixture evenly before cutting it. Thick sections take longer to cook than thinner ends.
Keep the coating light and complete. Shake off excess flour, then gently press the breadcrumbs onto every side so there are no large bare patches.
Give each batch space. Crowding the pan lowers the oil temperature. Keep it around 340-350°F (170-175°C) during frying and allow it to recover between batches.

Chicken fries cut open to show the ground chicken filling inside the crispy coating

Storage

Refrigerate leftover chicken fries in an airtight container within 2 hours of cooking and use within 3-4 days. Reheat in the oven or air fryer until the center reaches 165°F (74°C). The coating may soften during storage; avoid microwaving if you want to preserve its crispness.

What to Serve With Chicken Fries

Serve chicken fries with small bowls of dipping sauce. My Cane's sauce adds a creamy, peppery contrast to the breaded chicken. Ketchup, allioli sauce, or black pepper mayonnaise also work well.

For a fuller meal, add air fryer potato wedges and a simple green salad. Set the dips alongside the chicken so everyone can choose their own.