Chicken Fries

Name: Chicken Fries
Prep time: 60 min
Cook time: 15 min
Yield: 4 to 6 servings
Cuisine: Down Town Classics
Ingredients: Chicken Breast — 450 g; Chicken Skin — 115 g; Garlic Powder — 2 tsp; MSG — ¾ tsp; Kosher Salt — 2 tsp; Ground White Pepper — 1 tsp; Granulated Sugar — 1 tsp; All-purpose Flour — 120 g; Spanish Paprika — 2 tsp; Garlic Powder — 2 tsp; MSG — 1 tsp; Kosher Salt — 2 tsp; Eggs — 3; Water — 1 tbsp; Panko Breadcrumbs — 120 g; Ketchup — 120 ml; Worcestershire Sauce — 3 tbsp; Dark Brown Sugar — 35 g; Garlic Powder — 2 tsp; Kosher Salt — 1½ tsp; White Vinegar — 1 tbsp; Honey — 2 tbsp; MSG — 1 pinch; Hot Sauce — 1 tbsp; Yellow Mustard — 120 ml; Mayonnaise — 120 ml; Spicy Chili Crisp — 1 tbsp; Neutral Oil — 1000 ml

These incredible homemade Burger King style chicken fries feature minced chicken breast and skin seasoned with spices, shaped into fry-like sticks, breaded in panko, and fried to golden crispiness. Served with a tangy, sweet-and-spicy homemade dipping sauce, this fun takeaway favourite delivers an irresistible crunch and juicy bite right in your kitchen.

Cuisines

Cooking Instructions

Preparation: 60 minutes
Cooking: 15 minutes

Servings: 4 to 6

Notes:

Combine chicken breast strips and chicken skin with garlic powder, MSG, kosher salt, ground white pepper, and granulated sugar before passing through a meat grinder for a juicy, well-seasoned farce.

Dampen hands with water when shaping the ground chicken mixture to prevent sticking while rolling them into fry-shaped sticks.

Freeze the shaped chicken fry sticks for 15 minutes to firm them up before the breading process.

Prepare a katsu-style breading station featuring seasoned all-purpose flour, beaten eggs with a splash of water, and panko breadcrumbs.

Make a signature dipping sauce by simmering ketchup, Worcestershire sauce, dark brown sugar, garlic powder, salt, white vinegar, honey, MSG, and hot sauce for eight minutes, then whisking in yellow mustard, mayonnaise, and spicy chili crisp.

Fry the breaded chicken fries in batches in neutral oil heated to 175°C for 3 to 4 minutes until golden brown and crispy.

Grind and Season Chicken
Slice chicken breast and chicken skin, toss with garlic powder, MSG, salt, white pepper, and sugar, then pass through a meat grinder until thoroughly emulsified.

Shape Chicken Fries
Dampen hands and shape the ground chicken mixture into uniform fry-shaped sticks, then place them in the freezer for 15 minutes to firm up.

Make Dipping Sauce
Simmer ketchup, Worcestershire sauce, brown sugar, garlic powder, salt, vinegar, honey, MSG, and hot sauce for eight minutes, then whisk in yellow mustard, mayonnaise, and spicy chili crisp.

Bread Chicken Fries
Coat each chicken fry in seasoned flour, dip into beaten eggs, and roll thoroughly in panko breadcrumbs to ensure complete coverage.

Fry and Serve
Heat neutral oil to 175°C and fry the chicken fries in batches for 3 to 4 minutes until golden brown and crispy, then drain and serve with the dipping sauce.

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Ingredients

Chicken Fries

Chicken Breast	450 g
Chicken Skin	115 g
Garlic Powder	2 tsp
MSG	¾ tsp
Kosher Salt	2 tsp
Ground White Pepper	1 tsp
Granulated Sugar	1 tsp

Breading Station

All-purpose Flour	120 g
Spanish Paprika	2 tsp
Garlic Powder	2 tsp
MSG	1 tsp
Kosher Salt	2 tsp
Eggs	3
Water	1 tbsp
Panko Breadcrumbs	120 g

Dipping Sauce

Ketchup	120 ml
Worcestershire Sauce	3 tbsp
Dark Brown Sugar	35 g
Garlic Powder	2 tsp
Kosher Salt	1½ tsp
White Vinegar	1 tbsp
Honey	2 tbsp
MSG	1 pinch
Hot Sauce	1 tbsp
Yellow Mustard	120 ml
Mayonnaise	120 ml
Spicy Chili Crisp	1 tbsp