Burger King Chicken Fries
Crispy, juicy, and just like the drive-thru favorite, maybe better! Seasoned ground chicken gets piped into fry shapes, frozen until firm, then coated in a crunchy panko crust and fried until golden.
Servings: 6 servings
Ingredients
For the Chicken Fries
- 1 lb ground chicken
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp paprika
- 1 tsp salt
- ½ tsp pepper
- 2 cups panko bread crumbs
- 1 cup all purpose flour
- 2 eggs
- neutral oil for frying
For the Fry Dip
- ½ cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp yellow mustard
- 1 tsp Worcestershire sauce
- ½ tsp garlic powder
- ½ tsp paprika
- pinch of salt and black pepper
Instructions
- In a large bowl, combine the ground chicken, garlic powder, onion powder, paprika, salt, and pepper until fully mixed.1 lb ground chicken, ½ tsp garlic powder, ½ tsp onion powder, 1 tsp paprika, 1 tsp salt, ½ tsp pepper
- Transfer the chicken mixture into a piping bag or large zip-top bag with the corner cut off. You want about 1⁄2 inch hole. Pipe long strips onto a parchment-lined baking sheet to resemble chicken fries.
- Freeze the piped chicken strips for about 30–45 minutes, or until firm enough to handle.
- Add the flour to a large sealed container or bowl with a lid. Working in batches, add the frozen chicken strips and gently toss to coat.1 cup all purpose flour
- Dip each strip into the beaten eggs, then coat in panko breadcrumbs until fully covered.2 cups panko bread crumbs, 2 eggs
- Heat oil in a large skillet or pot to 350°F. Fry the chicken fries in batches for 3–4 minutes, or until golden brown and cooked through.neutral oil for frying
- Transfer to a paper towel-lined plate and lightly salt.
- In a large medium bowl, combine all of the sauce ingredients: mayonnaise, ketchup, yellow mustard, Worcestershire sauce, garlic powder, paprika, and a pinch of salt and black pepper.½ cup mayonnaise, 2 tbsp ketchup, 1 tbsp yellow mustard, 1 tsp Worcestershire sauce, ½ tsp garlic powder, ½ tsp paprika, pinch of salt and black pepper
- Serve immediately with your favorite dipping sauces.
Notes
- Freeze the piped strips for 30-45 minutes before breading. This is what keeps their fry shape intact all the way through frying.
- Keep your oil at 350°F, and let it climb back up between batches. That's the line between crispy and greasy.
- Panko breadcrumbs, not regular, give you the crispiest, craggiest crust.
- Salt the chicken fries the second they come out of the oil, while they're still hot enough for it to stick.
- Stir a pinch of cayenne or extra smoked paprika into the panko for a spicier coating.
- Store-bought ranch or honey mustard works in a pinch.
- Between the seasoned chicken and the dip, this recipe runs on the saltier side, so skip the pinch of salt in the sauce if you're watching sodium.
- Frying straight from frozen, breaded ahead of time? Add an extra minute or two to the fry time so the inside cooks all the way through.
- Leftovers keep in the fridge for up to 3 days, or in the freezer for up to 2 months if you bread them ahead of time.
Nutrition
Serving: 1serving | Calories: 422kcal | Carbohydrates: 33g | Protein: 20g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 127mg | Sodium: 806mg | Potassium: 527mg | Fiber: 2g | Sugar: 3g | Vitamin A: 367IU | Vitamin C: 0.4mg | Calcium: 61mg | Iron: 3mg