We're all fans of chicken tenders here at TT, but chicken fries take our love for crispy tenders to another level (watch the video). Because they're long, thin strips, they allow for more surface area, and, therefore, more crunchy panko breading (the best part). And, of course, you're going to need something to dip them in. So instead of regular ketchup and mustard, we upgrade our chicken fries for the, ahem, sophisticated culinarian with honey Dijonnaise and tamarind Asian BBQ sauce.
As you bread and fry the chicken, be sure to lay each fry out straight. You can call them chicken fries only if they maintain the correct shape. And while we love these thin fries of meat with our dipping sauces, feel free to use any condiment your heart desires.
Check out our best chicken recipes.
Chicken Fries with Honey Dijonnaise and Tamarind BBQ Sauce
Recipe from the Tasting Table Test Kitchen
Yield: 6 to 8 servings
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
For the Honey Dijonnaise:
¼ cup Dijon mustard
2 tablespoons honey
2 tablespoons mayonnaise
For the Tamarind BBQ Sauce:
¼ cup ketchup
1 tablespoon honey
1 tablespoon chile-garlic sauce
1 teaspoon tamarind paste
For the Chicken Fries:
1 cup all-purpose flour
2 teaspoons kosher salt, plus more to taste
½ teaspoon freshly ground black pepper
½ teaspoon smoked sweet paprika
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper
2 eggs, beaten
2 cups panko bread crumbs
2 pounds boneless, skinless chicken breasts, cut lengthwise into ½-inch strips
Canola oil, for frying
1. Make the honey Dijonnaise: In a small bowl, whisk together all of the ingredients until smooth, then refrigerate until ready to use.
2. Make the tamarind BBQ sauce: In a small bowl, whisk together all of the ingredients until smooth, then refrigerate until ready to use.
3. Make the chicken fries: In a medium bowl, whisk together the flour with the salt, pepper, paprika, garlic powder, onion powder and cayenne pepper until incorporated. Transfer to a shallow dish, such as a pie plate. Transfer the beaten eggs and the panko bread crumbs to shallow dishes as well, then line up the 3 dishes next to each other in the order of flour, eggs and bread crumbs.
4. One by one, dredge the chicken strip in the flour, followed by the egg and panko, making sure to completely coat the strips with each dredge. Place the chicken fries on a plate until ready to fry.
5. In a 6-quart pot or Dutch oven, heat 2 inches of canola oil over medium heat until a deep-fry thermometer reads 350°. Line a plate with paper towels and set aside. Working in batches, fry the chicken strips until golden brown and cooked through, 2 to 3 minutes. Remove the fried chicken and place on the prepared plate to drain, immediately seasoning with salt.
6. Transfer the chicken fries to a serving plate and serve immediately with the honey Dijonnaise and tamarind BBQ sauce on the side.
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