Homemade Chicken Fries
Crispy, chip-coated chicken fries baked until golden for a simple, snackable main or appetizer.
Equipment
- Baking sheet lined with foil
- Wire Rack
- Blender or Food Processor
- Large shallow bowl
- Medium Saucepan
- Tongs or fork
Ingredients
- 1 1/2 lb chicken trimmed and cut into fry-sized pieces
- 5 oz Kettle Brand Salt and Pepper potato chips finely crushed
- 1/2 cup panko breadcrumbs
- 8 tablespoons butter melted
- 1 teaspoon onion salt
- 1 teaspoon garlic salt
- 1 teaspoon kosher salt
- salt and pepper to taste
Instructions
- Preheat the oven to 450°F (232°C). Line a baking sheet with foil and place a wire rack on the sheet; spray the rack lightly with nonstick spray.
- Trim the chicken and cut it into fry-sized strips, then set aside.
- Place the potato chips in a blender or food processor and pulse until they are fine crumbs.
- Transfer the crushed chips to a large shallow bowl and stir in the panko breadcrumbs until evenly combined.
- In a medium saucepan over medium heat, melt the butter and stir in the onion salt, garlic salt, and kosher salt until combined.
- Dip each chicken strip into the melted butter to coat, then dredge in the chip-and-panko mixture, pressing gently so the coating adheres.
- Place the coated chicken fries on the prepared wire rack spaced evenly, season with additional salt and pepper to taste if desired.
- Bake in the preheated oven for 18–20 minutes, until the chicken is cooked through and the coating is golden and crisp.
- Remove from the oven and let the chicken fries rest on the rack for a few minutes before serving with your preferred dipping sauce.
Notes
- Use uniformly sized strips for even cooking.
- Press coating firmly so it adheres to the chicken.
- Check that chicken reaches an internal temperature of 165°F.
- Use salted or unsalted butter based on your salt preference.