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Crispy Chicken Fries with Buttermilk Marinade Recipe

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4.3 from 3 reviews

Crispy and flavorful homemade chicken fries marinated in buttermilk and spices, coated in a seasoned flour and panko breadcrumb mixture, then deep-fried to golden perfection. This recipe serves 6 and makes a perfect appetizer or snack with your favorite dipping sauce.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 6 servings
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American

Ingredients

Chicken and Marinade

  • 1½ pounds (580g) chicken breasts
  • 1 cup (240ml) buttermilk
  • 1 teaspoon (7g) salt
  • 1 teaspoon (2.5g) ground pepper
  • ½ teaspoon (2.5ml) hot sauce (optional)
  • 1 teaspoon (4.5g) bouillon powder (substitute with salt if preferred)
  • 1 teaspoon (1.5g) garlic powder
  • 1 teaspoon (1.5g) onion powder

Coating Mixture

  • 1 cup (120g) all-purpose flour
  • 2 tablespoons (14g) paprika
  • 1 teaspoon (1.5g) garlic powder
  • 1 teaspoon (1.5g) onion powder
  • 1 teaspoon (2g) dried herbs (thyme, oregano, parsley, etc.)
  • ½ teaspoon (1g) cayenne pepper (optional)
  • ½ teaspoon (1g) white pepper
  • 1 teaspoon (7g) salt (adjust to taste)
  • 1 teaspoon (4.5g) bouillon powder

Other Ingredients

  • 3 eggs
  • 1½ cups (85g) Panko bread crumbs
  • Oil (for frying)

Instructions

  1. Slice the chicken: Cut the chicken breasts into ⅓-inch wide strips to create fry-shaped pieces for even cooking.
  2. Prepare the marinade: In a bowl, combine buttermilk, salt, ground pepper, hot sauce (if using), bouillon powder, onion powder, and garlic powder, stirring well to mix all flavors.
  3. Marinate the chicken: Add the chicken strips to the buttermilk mixture, ensuring each piece is fully coated, then refrigerate and let it marinate for about 1 hour to tenderize and absorb flavors.
  4. Mix the coating: In a large bowl, whisk together all-purpose flour, paprika, garlic powder, onion powder, dried herbs, cayenne pepper (if used), white pepper, salt, and bouillon powder to create a flavorful flour mixture.
  5. Coat the chicken: Remove the chicken strips from the marinade. First, dredge them evenly in the flour mixture, then dip into whisked eggs, and finally coat with Panko bread crumbs for extra crispiness.
  6. Heat the oil: In a heavy-bottom pot, heat enough oil to reach 350°F (175°C) for deep frying. Use a thermometer for accurate temperature control.
  7. Fry the chicken fries: Fry the coated chicken strips in batches, avoiding overcrowding, for 3-4 minutes or until golden brown and cooked through.
  8. Drain excess oil: Remove the fried chicken fries and place them on paper towels to absorb any excess oil, keeping them crisp.
  9. Serve and enjoy: Serve your crispy chicken fries hot with your preferred dipping sauce for a delicious appetizer or snack.

Notes

  • Marinate the chicken for at least one hour, but for best results, you can marinate up to overnight in the refrigerator.
  • Use a thermometer to maintain the frying oil temperature at 350°F to ensure even cooking and prevent greasiness.
  • If you prefer less heat, omit the cayenne pepper and hot sauce.
  • Panko breadcrumbs provide extra crunch compared to regular breadcrumbs; ensure an even coating.
  • Do not overcrowd the pan while frying to maintain oil temperature and crispiness.
  • You can bake the chicken fries at 400°F for 20-25 minutes if you want a lower-fat alternative, but frying yields the crispiest texture.

Find it online: https://cheftinaskitchen.com/crispy-chicken-fries-with-buttermilk-marinade-recipe/