20/05/2026
Crispy Chicken Fries with dipping Sauce:
​Ingredients
​For the chicken:
​2 lb boneless chicken breast, cut into long strips
​Salt to taste
​1 tbsp black pepper
​1 tsp salt
​1 tsp onion powder
​1 tbsp smoked paprika powder
​2 tbsp oil
​For the dry batter:
​2 cup all purpose flour
​Salt to taste
​1 tbsp garlic powder
​1 tsp onion powder
​1 tbsp smoked paprika powder
​1 tsp black pepper
​For the breadcrumbs:
​2 cup panko bread
​1 tbsp dried parsley
​For the egg wash:
​1 egg
​1/3 cup water
​For the chicken sauce:
​1 cup mayonnaise
​2 tbsp ketchup
​1 tbsp Worcestershire sauce
​Salt and pepper to taste
​1 tbsp garlic powder
​1 tsp smoked paprika powder
​Method
​Marinate the chicken: Pat dry the chicken strips and add them into a mixing bowl. Season with salt, pepper, paprika, onion, and garlic powder. Drizzle oil, mix well, and marinate for about 1 hour in the refrigerator.
​Prepare the coating stations: * Dry batter: In a bowl, add all-purpose flour, salt, pepper, paprika, garlic, and onion powder. Mix to combine.
​Egg wash: In a bowl, crack an egg, add water, and whisk to combine.
​Breadcrumbs: In a separate tray, add breadcrumbs and parsley. Mix to combine.
​Coat the chicken: Coat the chicken in the dry batter, then in the egg mixture, repeat by coating in the dry batter and egg mixture again, and lastly coat them thoroughly with the breadcrumbs.
​Prep for frying: Lay the coated chicken strips flat on a sheet and repeat the process until all the chicken strips are completely coated.
​Make the sauce: Mix together the mayonnaise, ketchup, Worcestershire sauce, salt, pepper, garlic powder, and smoked paprika until smooth.
​Fry: Heat oil to 350°F. Carefully drop the chicken strips into the hot oil. Cook for 2–3 minutes or until the internal temperature reaches 165°F and they turn beautifully golden and crispy.
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