Crispy Homemade Chicken Fries with Honey Mustard Step-by-step instructions

Before you start

Before starting, pat the chicken breast dry with paper towels. Set up a cutting board and sharp knife. Measure all the spices into a small bowl. Pour the oil into a large pot or deep skillet and attach a deep-fry thermometer.

Have a paper towel-lined plate ready for draining. If using a paper cone for serving, prepare it in advance. Keep the honey mustard nearby for serving.

Instructions

Prep and Season

1. 1Cut and Season the Chicken
   Slice the chicken breast against the grain into uniform matchsticks about 1/2 inch thick and 3 inches long. In a bowl, toss the chicken with garlic powder, onion powder, smoked paprika, salt, and black pepper until every piece is evenly coated.
   Look for The chicken pieces are evenly coated and look like thick fries.
   Tip Keep the pieces similar in size so they fry at the same rate.

The chicken is sliced into even matchsticks and coated with the spice mixture. The pieces look like pale golden fries with visible specks of paprika and pepper. The seasoning should be evenly distributed, and the chicken should be moist but not wet. Have the oil heating nearby so the chicken can go straight into the pan.

Fry to Golden

2. 2Heat the Oil
   Pour the vegetable oil into a large pot or deep skillet. Heat over medium-high until a deep-fry thermometer reads 360°F (182°C). Maintain this temperature while frying.
   Look for The oil shimmers and a small piece of bread sizzles immediately.
   Tip Use a thermometer to keep the oil steady; too hot and the coating burns.
3. 3Fry the Chicken Fries
   Carefully drop the chicken matchsticks into the hot oil in small batches. Fry for about 4 minutes, turning occasionally, until golden amber and floating. The internal temperature of the thickest piece should reach 165°F (74°C).
   Look for The chicken turns golden brown and crisp, and pieces float to the surface.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not overcrowd the pot; fry in batches to keep the oil hot.

The oil is at a steady 360°F, and the chicken fries sizzle as they hit the surface. They turn from pale to golden amber over the four minutes, and the coating becomes crisp and crackly.

The fries float when done, signaling that the moisture has cooked off and the crust has formed. The kitchen smells richly of fried chicken and paprika.

Drain and Serve

4. 4Drain and Season
   Using tongs, transfer the fried chicken fries to a paper towel-lined plate. Sprinkle with a little extra salt while still hot. Let them rest for 1 minute before serving.
   Look for The paper towels absorb excess oil, and the fries stay crisp.
   Tip Season immediately so the salt sticks to the hot surface.
5. 5Serve with Honey Mustard
   Pile the chicken fries into a paper cone or serving dish. Serve with honey mustard on the side for dipping. Dunk and enjoy the crunch.
   Look for The honey mustard is ready, and the chicken fries are golden and crisp.
   Tip Serve right away for the crispiest texture.

The fried chicken fries are drained on paper towels, with a light dusting of salt. The exterior is deeply golden and crisp, and the interior is steaming hot and juicy. When you break one open, you see white, cooked chicken with a thin, crunchy crust. The honey mustard is ready for dipping, and the fries are best eaten immediately.

Common mistakes

One common mistake is overcrowding the pot, which lowers the oil temperature and results in greasy, soggy fries. Another is cutting the chicken into uneven pieces, causing some to overcook while others remain underdone.

Skipping the thermometer can lead to oil that is too hot or too cool. Also, avoid moving the chicken too soon after dropping it in; let the coating set before turning.

How to tell it’s done

The chicken fries are done when they are golden amber, crisp, and floating in the oil. To be certain, check the internal temperature of the thickest piece with an instant-read thermometer; it should read 165°F (74°C).

The coating should crackle when you bite into it, and the meat inside should be white and juicy with no pink remaining.

• Poultry: 165°F (74°C) in the thickest part