Chicken Fries
Seasoned ground chicken shaped into fries, coated in panko and fried until golden. Serve with your favorite dipping sauce.
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
Instructions
- Combine the 500 g ground chicken, 50 g breadcrumbs, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, ¾ teaspoon salt, ¼ teaspoon ground black pepper, and 1 large egg in a bowl. Mix just until evenly combined.
- Spread the mixture on a parchment-lined sheet pan and flatten into a thin, even layer of 9.45x4.72 inches / 24x12 cm. Cut into narrow fingers approximately 6 cm long and 2 cm thick. Freeze for 30 minutes to firm up without freezing solid
- Place the 45 g all-purpose flour and 100 g breadcrumbs on a separate plate. In a third shallow bowl, beat 2 large eggs.
- Coat each chicken in flour, shaking off the excess. Dip in the egg, then roll in the breadcrumbs, gently pressing the crumbs onto all sides. Return to the tray.
- Pour sunflower oil into a deep, heavy pan to a depth of approximately 5 cm, keeping the pan no more than half full. Heat to 175 °C.
- Carefully lower the chicken fries into the hot oil in small batches without crowding. Fry for approximately 3.5 minutes per batch, turning as needed, until golden and the center reaches 74 °C on an instant-read thermometer. Adjust the heat to keep the oil around 170 °C–175 °C and allow it to return to temperature between batches.
- Lift the chicken fries out with a spider strainer and transfer to a plate lined with paper towels to absorb excess oil. Repeat with the remaining chicken fries, then serve immediately with your favorite dipping sauce.
Notes
Breadcrumb type: Use regular breadcrumbs for both the chicken mixture and the coating.
Keep ingredients separate: The breadcrumbs and eggs are used in two stages. Set aside the coating ingredients before mixing the chicken.
Batch cooking time: The listed cooking time covers frying all batches, not each individual batch.
Serving size: This recipe makes 24 chicken fries. Allow 4–6 per person, depending on the sides and whether you’re serving them as an appetizer or main dish.
Nutrition
Calories: 70kcal | Carbohydrates: 6g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 38mg | Sodium: 139mg | Potassium: 135mg | Fiber: 0.4g | Sugar: 0.4g | Vitamin A: 71IU | Vitamin C: 0.02mg | Calcium: 17mg | Iron: 1mg
