Perfect for game day and easy weeknight dinners.
These Crispy Chicken Fries with Homemade Honey Mustard are made from chicken breast cut into fry-shaped strips, coated in a parmesan, panko, and breadcrumb crust, and fried until deeply golden. Paired with a quick homemade honey mustard, they’re a crowd-pleasing appetizer or a fun dinner the whole family will love.
Ingredients
A combination of plain breadcrumbs and panko gives these chicken fries an even, golden crust with plenty of crunch, while parmigiano reggiano and a touch of paprika add savory flavor and color. A little dijon in the egg wash seasons the chicken under the crust, and the honey mustard is perfectly tangy and sweet.
Chicken Fries Ingredients
- boneless, skinless chicken breasts
- eggs
- water – thins the egg wash so the coating stays light
- dijon mustard – adds subtle flavor to the chicken
- plain breadcrumbs – help the coating cover every side evenly
- panko breadcrumbs – for extra crunch
- parmigiano reggiano – finely grated so it blends into the crumbs and browns beautifully
- garlic powder
- paprika – for extra color
- kosher salt – I use Diamond Crystal in all my recipes
- black pepper
- neutral oil – such as canola or vegetable, for frying
Honey Mustard Ingredients
- mayonnaise – the creamy base
- dijon mustard – for tang and depth
- honey
- yellow mustard – gives it that classic honey mustard flavor
- apple cider vinegar – brightens the sauce
- kosher salt
How to Make Chicken Fries
Chill and Slice the Chicken: Freeze the chicken breasts until firm around the edges, then slice them into even pieces and cut them into fry-shaped sticks. Pat everything dry.
Make the Honey Mustard: Whisk the sauce ingredients together and refrigerate so the flavors come together while you cook.
Set Up the Breading Station: Whisk the egg wash in one dish and combine the breadcrumbs, panko, Parmesan, and seasonings in another.
Bread the Chicken: Dip each piece in the egg wash, then press it into the crumb mixture until fully coated.
Fry Until Golden: Fry in small batches at 350°F until deeply golden and cooked through, then season with salt and keep warm on a wire rack in the oven.
What to Serve with Chicken Fries
For dinner, serve these chicken fries with Crispy Lemon Parmesan Potatoes and a simple green salad, or a bright Classic Italian Pasta Salad for a lighter meal. As part of a game day spread, they’re great next to Buffalo Chicken Dip and other finger foods.
When to Serve Chicken Fries
Chicken fries are made for game day, casual get-togethers, and nights when you want something fun for dinner. They’re easy to share, easy to dip, and a favorite with kids and adults alike.
Tips for the Best Chicken Fries
- Don’t skip the freezer. Slightly firm chicken is much easier to cut into even fries, so every piece cooks at the same rate.
- Cut with the grain. Slicing lengthwise keeps the fries long and holds their shape in the oil.
- Watch the oil temperature. Keep it at 350°F and let it come back up between batches. If it runs too cool, the breading turns greasy; too hot, and it browns before the chicken is cooked.
- Fry in small batches. Crowding the pan drops the oil temperature and steams the coating.
How to Keep Chicken Fries Crispy
Drain the chicken fries on a wire rack instead of paper towels so steam can escape and the bottoms stay crisp. Salt them right out of the oil, and keep finished batches warm in a 200°F oven while you fry the rest.
How to Store and Reheat Chicken Fries
Store leftover chicken fries in an airtight container in the refrigerator for up to 3 days. To bring back the crunch, reheat them on a wire rack in a 400°F oven or in the air fryer until hot and crisp. Keep the honey mustard covered in the refrigerator for up to 5 days.
How to Make Chicken Fries Ahead of Time
Make the honey mustard up to 5 days ahead. You can slice the chicken into fries ahead of time. Add them to the egg wash and bread them just before frying.
Equipment I Use to Make Chicken Fries
- Clip On Oil Thermometer – worth the investment to get accurate oil temps when frying
- Wire Rack – keeps the chicken fries crispy after frying
- Rimmed Baking Sheet – one of my favorite brands of baking sheets!
Frequently Asked Questions
What are chicken fries?
Chicken fries are strips of chicken cut long and thin like French fries, breaded, and fried until crispy. They’re perfect for dipping and cook faster than full-size tenders.
Can I use chicken tenders instead of chicken breasts?
Yes. Remove the tough white tendon and slice each tender lengthwise into ½-inch-wide strips. Since tenders vary in size, check the thickest piece with a thermometer.
How do I know when chicken fries are done?
They should be deeply golden outside and read 165°F inside. An instant-read thermometer is the most reliable way to check, especially for the thickest pieces.
What oil is best for frying chicken fries?
A neutral oil with a high smoke point, like canola or vegetable oil, works best. It won’t add flavor and holds steady at 350°F.
Why is my breading falling off?
Usually the chicken was too wet or the breading wasn’t pressed in firmly. Pat the chicken dry, let the extra egg drip off, and press the crumbs on all sides when breading.
Chicken Fries
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
Description
Crispy chicken fries coated in a parmesan panko crust and fried until golden, served with a creamy homemade honey mustard for dipping.
Ingredients
For the Chicken Fries
- 1½ pounds boneless, skinless chicken breasts
- 2 large eggs
- 1 tablespoon water
- 1 teaspoon Dijon mustard
- ½ cup plain breadcrumbs
- ½ cup panko breadcrumbs
- ¼ cup parmigiano reggiano, finely grated
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 1¼ teaspoons kosher salt, plus more for finishing
- ½ teaspoon black pepper
- Neutral oil, such as canola or vegetable, for frying
For the Honey Mustard
- ¼ cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 teaspoon yellow mustard
- 1 teaspoon apple cider vinegar
- ¼ teaspoon kosher salt
Instructions
- Place 1½ pounds chicken breasts in the freezer for 20 to 30 minutes, until firm around the edges.
- Lay each breast flat on a cutting board. Hold the knife parallel to the board and slice horizontally into even ½-inch-thick slabs. Trim off the thin tail end and cut it into bite-size pieces to fry alongside the fries. Cut each slab lengthwise, with the grain, into ½-inch-wide sticks about 4 to 5 inches long. Pat everything dry with paper towels.
- In a small bowl, whisk together ¼ cup mayonnaise, 2 tablespoons dijon mustard, 2 tablespoons honey, 1 teaspoon yellow mustard, 1 teaspoon apple cider vinegar, and ¼ teaspoon kosher salt. Cover and refrigerate for at least 20 minutes while you prepare the chicken.
- In a shallow dish, whisk together 2 large eggs, 1 tablespoon water, and 1 teaspoon dijon mustard. In a second shallow dish, combine ½ cup plain breadcrumbs, ½ cup panko breadcrumbs, ¼ cup Parmigiano Reggiano, ½ teaspoon garlic powder, ½ teaspoon paprika, 1¼ teaspoons kosher salt, and ½ teaspoon black pepper.
- Working a few pieces at a time, dip the chicken into the egg mixture and let the excess drip off. Press into the breadcrumb mixture until evenly coated on all sides. Transfer to a plate while you bread the rest.
- Heat the oven to 200°F and set a wire rack over a rimmed baking sheet. Heat about ¾ inch of oil in a large heavy-bottomed skillet over medium heat to 350°F.
- Fry the chicken in batches without crowding, turning once or twice, for 4 to 5 minutes total, until deeply golden and the thickest piece reads 165°F inside. Transfer to the wire rack, sprinkle with a pinch of kosher salt, and keep warm in the oven. Let the oil return to 350°F between batches.
- Serve hot with the chilled honey mustard for dipping.
Notes
An instant-read thermometer is the most reliable way to check doneness.
Leftovers reheat best on a wire rack in a 400°F oven or in the air fryer.
The honey mustard keeps, covered and refrigerated, for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: American
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