Description
Crispy chicken fries coated in a parmesan panko crust and fried until golden, served with a creamy homemade honey mustard for dipping.
Ingredients
Scale
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