Description
Crispy Fiery Chicken Fries bring a spicy kick! Learn how to make these irresistible, flavorful chicken sticks from scratch with Mama Tessa’s tips.
Ingredients
Scale
- Chicken & Marinade:
- 1.5 lbs boneless, skinless chicken breasts, sliced into 1/2-inch thick strips
- 1 cup buttermilk
- 2 tablespoons hot sauce (like Frank’s RedHot)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Crispy Coating:
- 1.5 cups all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons cayenne pepper (adjust to taste)
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- For Frying:
- 4–5 cups vegetable oil (or enough to fill 2–3 inches in your pot)
- Optional Dipping Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons sriracha
- 1 tablespoon honey
Instructions
- Prepare the Chicken: First things first, slice those chicken breasts into strips, about 1/2-inch thick and 3-4 inches long. Think fry-shape! In a large bowl, whisk together the buttermilk, hot sauce, garlic powder, onion powder, salt, and black pepper. Add the chicken strips, making sure they’re all coated. Cover and let them marinate in the fridge for at least 30 minutes, or up to 2 hours. Honestly, the longer, the more tender your Fiery Chicken Fries will be!
- Mix the Crispy Coating: While your chicken is marinating, grab a shallow dish or a sturdy Ziploc bag. Whisk together the all-purpose flour, cornstarch, cayenne pepper, smoked paprika, dried oregano, a good pinch of salt, and some black pepper. This is where the magic starts to happen; the smell of the spices together, oh my! Make sure everything is well combined so every Fiery Chicken Fries strip gets an even flavor boost.
- Dredge the Chicken Strips: Take the marinated chicken out of the fridge. Working in batches, lift each chicken strip from the buttermilk mixture, letting any excess drip off. Transfer it to your flour mixture, making sure to coat it completely. Press gently to help the coating adhere. I usually do this in batches, or I end up with a flour beard, haha. Lay the coated Fiery Chicken Fries on a wire rack while you finish the rest.
- Heat the Oil: Pour about 2-3 inches of vegetable oil into a heavy-bottomed pot or a cast-iron skillet. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). Don’t rush this; a proper oil temperature is key, or you’ll get soggy fries—I learned that the hard way when my first batch of Fiery Chicken Fries was a greasy mess.
- Fry the Fiery Chicken Fries: Carefully lower a few coated chicken strips into the hot oil, making sure not to overcrowd the pan. The sizzle, the smell! Fry for 3-5 minutes, flipping occasionally, until they’re golden brown and cooked through. They should float to the top when they’re almost done. Don’t overcrowd the pan, or they won’t get crispy, which defeats the purpose of Fiery Chicken Fries!
- Drain and Serve: Once golden and crispy, use tongs to remove the Fiery Chicken Fries from the oil. Place them on a clean wire rack set over a baking sheet to drain any excess oil. Letting them drain is crucial for keeping those Fiery Chicken Fries crisp. I usually sneak one right off the rack, shhh! Serve immediately with your favorite dipping sauce. They’re best hot and fresh, honestly!