Chicken Strips and Fries
Ingredients
For the Chicken Strips:
- 1 ½ lbs chicken breast or chicken tenders – Cut into even strips for uniform cooking.
- 1 cup buttermilk – Tenderizes the chicken and helps the breading stick.
- 1 large egg – Adds structure to the coating.
- 1 cup all-purpose flour – Creates a light crispy texture.
- 1 cup panko breadcrumbs – Ensures extra crunch.
- ½ teaspoon salt – Enhances the natural flavor of the chicken.
- ½ teaspoon black pepper – Adds a subtle kick.
- 1 teaspoon garlic powder – Brings out a savory depth.
- 1 teaspoon onion powder – Complements the garlic for a well-rounded taste.
- 1 teaspoon paprika – Provides a mild smoky flavor and golden color.
- ½ teaspoon cayenne pepper optional – For a spicy kick.
- Oil for frying vegetable, canola, or peanut oil – Choose an oil with a high smoke point.
For the Homemade Fries:
- 3 large russet potatoes – Ideal for crispy fluffy fries.
- 2 tablespoons cornstarch – Helps absorb moisture for extra crispiness.
- 2 tablespoons olive oil – Coats the fries for a golden finish.
- ½ teaspoon salt – Essential for seasoning.
- ½ teaspoon black pepper – Enhances flavor.
- ½ teaspoon paprika – Adds subtle smokiness and color.
- ½ teaspoon garlic powder – Infuses a savory touch.
Optional Dipping Sauces:
- Ranch dressing
- Honey mustard
- BBQ sauce
- Buffalo sauce
Instructions
Step 1: Prepare the Chicken
- Slice the chicken – If using whole chicken breasts, cut them into even-sized strips to ensure uniform cooking.
- Marinate – In a bowl, combine the chicken strips with buttermilk, salt, and black pepper. Let it soak for at least 30 minutes (or up to 4 hours for extra tenderness).
Step 2: Prepare the Breading Station
- Set up three bowls:
- Bowl 1: All-purpose flour mixed with garlic powder, onion powder, paprika, and cayenne.
- Bowl 2: A whisked egg combined with a tablespoon of buttermilk.
- Bowl 3: Panko breadcrumbs for a crispy, golden coating.
- Coat the chicken:
- Remove a strip from the buttermilk, letting the excess drip off.
- Dredge it in the seasoned flour, ensuring full coverage.
- Dip it into the egg mixture.
- Fold the breaded piece using gentle pressure to make breadcrumbs stick.
- Repeat until all chicken strips are coated.
Step 3: Fry or Air Fry the Chicken
- For Deep Frying:
- Heat the deep pan with a depth of 2-3 inches filled with oil to achieve a temperature of 350°F (175°C).
- Fry the chicken in batches, avoiding overcrowding. Cook for 4-5 minutes, flipping halfway until golden brown and crispy.
- Remove the fries from the oil and place them on paper towel-lined dish to remove extra oil.
- For Air Frying:
- Preheat the air fryer to 400°F (200°C).
- Lightly spray the basket with oil and arrange the chicken strips in a single layer.
- Air fry for 10-12 minutes, flipping halfway, until golden and fully cooked.
Step 4: Prepare the Fries
- Cut the potatoes – Slice into even matchsticks or wedges for consistent cooking.
- Soak in cold water – Let the potatoes sit for 30 minutes to remove excess starch, which helps achieve crispier fries.
- Drain and dry thoroughly – Pat the potatoes dry with a clean towel.
- Season – Toss the fries with olive oil, cornstarch, salt, pepper, paprika, and garlic powder for extra flavor.
Step 5: Cook the Fries
- For Deep Frying:
- Heat oil in a deep pan to 350°F (175°C).
- Fry in batches for 3-4 minutes, then transfer to a wire rack.
- Increase heat to 375°F (190°C) and fry again for 1-2 minutes for extra crispiness.
- For Air Frying or Baking:
- Air Fryer: Preheat to 400°F (200°C) and cook for 15-18 minutes, shaking the basket halfway through.
- Oven-Baked: Spread the fries on a baking sheet and bake at 425°F (220°C) for 30 minutes, flipping halfway.
Step 6: Serve and Enjoy!
- Let the chicken strips rest for a few minutes before serving to lock in moisture.
- Sprinkle the fries with a little extra salt while hot.
- Your chicken offerings can be served with dipping options including ranch, honey mustard alongside BBQ sauce.