Fiery Chicken Fries Recipe

Introduction

Fiery Chicken Fries are a spicy, crispy twist on classic chicken strips that make a perfect snack or appetizer. Marinated in buttermilk and hot sauce, then coated in a seasoned crispy crust, these fries deliver bold flavor with every bite.

Ingredients

• 500 grams chicken breast (cut into thin strips)
• 1 cup buttermilk (for marination)
• 1 tsp hot sauce (adjust as needed)
• 1 cup all-purpose flour
• 1/2 cup cornstarch (for extra crispiness)
• 1 tsp paprika (smoked or regular)
• 1 tsp cayenne pepper (adjust to spice preference)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper (freshly ground)
• Salt to taste
• 2 eggs (beaten)
• 1 cup panko breadcrumbs (for extra crunch)
• Vegetable oil or canola oil (for frying)

Instructions

1. Step 1: In a bowl, mix buttermilk and hot sauce. Add chicken strips and let marinate for at least 30 minutes, or overnight for best results.
2. Step 2: In a separate bowl, combine flour, cornstarch, paprika, cayenne pepper, garlic powder, onion powder, black pepper, and salt.
3. Step 3: Dredge each marinated chicken strip in the flour mixture, then dip in beaten eggs, and finally coat with panko breadcrumbs.
4. Step 4: Heat oil in a frying pan to 350°F (175°C). Fry the coated chicken strips in batches for 3-4 minutes per side, until golden brown and crispy.
5. Step 5: Remove chicken fries from oil and drain on paper towels to remove excess oil.
6. Step 6: Serve hot with your favorite dipping sauce such as ranch, spicy mayo, or garlic aioli.

Tips & Variations

• For a milder heat, reduce the cayenne pepper and hot sauce amounts.
• Use smoked paprika for a deeper, smoky flavor.
• If you don’t have buttermilk, mix regular milk with a tablespoon of lemon juice and let it sit for 5 minutes.
• Try baking the chicken fries at 425°F (220°C) for 15-20 minutes for a healthier option, flipping halfway through.

Storage

Store leftover chicken fries in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a preheated oven at 375°F (190°C) for about 10 minutes to regain their crispiness. Avoid microwaving to keep them crispy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of chicken for this recipe?

Yes, chicken thighs can be used instead of breast for juicier, more flavorful fries. Just cut them into similar thin strips for even cooking.

What dipping sauces work best with Fiery Chicken Fries?

Popular choices include ranch dressing, spicy mayo, garlic aioli, or even honey mustard. Feel free to experiment based on your taste preferences.

Fiery Chicken Fries Recipe

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★★★★★

4.5 from 146 reviews

• Author: Sophie
• Total Time: 45 minutes (including marination time, minimum 30 minutes)
• Yield: 4 servings 1x

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Description

Fiery Chicken Fries are crispy, spicy chicken strips marinated in buttermilk and hot sauce, coated with a seasoned flour and cornstarch mixture, dipped in egg, and coated with crunchy panko breadcrumbs before being fried to golden perfection. These flavorful fries are perfect as a snack or appetizer, served hot with your favorite dipping sauces like ranch or spicy mayo.

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Ingredients

Scale 1x2x3x

Chicken and Marinade

• 500 grams chicken breast (cut into thin strips)
• 1 cup buttermilk
• 1 tsp hot sauce (adjust as needed)

Dry Coating Mix

• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp paprika (smoked or regular)
• 1 tsp cayenne pepper (adjust to spice preference)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper (freshly ground)
• Salt to taste

Coating and Frying

• 2 eggs (beaten)
• 1 cup panko breadcrumbs
• Vegetable oil or canola oil for frying

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Instructions

1. Marinate the Chicken: In a bowl, combine buttermilk and hot sauce. Add the thin chicken strips and mix well to coat. Cover and refrigerate for at least 30 minutes, or for best flavor, marinate overnight.
2. Prepare the Dry Coating Mix: In a separate bowl, whisk together all-purpose flour, cornstarch, paprika, cayenne pepper, garlic powder, onion powder, black pepper, and salt until evenly mixed.
3. Coat the Chicken: Remove the chicken strips from the marinade, allowing excess liquid to drip off. Dredge each piece into the dry flour mixture, then dip into the beaten eggs followed by a thorough coat of panko breadcrumbs to ensure extra crunch.
4. Heat the Oil: Pour vegetable or canola oil into a frying pan and heat to 350°F (175°C). Use a thermometer to maintain accurate temperature for frying.
5. Fry the Chicken Strips: Fry the chicken strips in batches, being careful not to overcrowd the pan. Cook for about 3-4 minutes on each side or until they are golden brown and crispy on the outside and fully cooked inside.
6. Drain Excess Oil: Remove the fried chicken fries from the oil and place them on paper towels to drain excess oil, ensuring they stay crispy.
7. Serve: Serve the fiery chicken fries hot with dipping sauces such as ranch, spicy mayo, or garlic aioli for a delicious snack or appetizer.

Notes

• Marinating overnight will enhance the flavor and tenderness of the chicken.
• Adjust the amount of cayenne pepper and hot sauce to control the spice level.
• Maintain the oil temperature at 350°F to ensure crispy coating and proper cooking.
• Use panko breadcrumbs for extra crunch rather than regular breadcrumbs.
• For a healthier alternative, these can be baked or air fried but frying gives the crispiest texture.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: American

Keywords: spicy chicken fries, crispy chicken strips, fried chicken appetizer, panko chicken fries, buttermilk chicken fries