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

Before you start

Before you start, make sure you have all the ingredients ready. Cut the chicken into matchsticks and pat them dry with paper towels to help the seasoning stick. Set up your breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko.

Have a deep-fry thermometer and a slotted spoon on hand. Pour the oil into your skillet and begin heating it while you bread the chicken. Keep the oil at 360°F for the best results.

Instructions

Preparation and Breading

1. 1Prep the Chicken
   Slice the chicken breast into uniform matchsticks about 1/2 inch thick and 3 inches long. In a small bowl, mix the garlic powder, onion powder, smoked paprika, salt, and black pepper. Sprinkle the seasoning over the chicken and toss to coat evenly.
   Look for The chicken pieces are evenly coated with the spice mixture.
   Tip For even cooking, try to cut the chicken strips to the same thickness.
2. 2Set Up Breading Station
   Place the flour in a shallow dish. In a second shallow dish, whisk the eggs until frothy. Put the panko breadcrumbs in a third shallow dish. Working in batches, dredge each chicken strip in the flour, shaking off any excess, then dip into the egg wash, and finally coat thoroughly with panko, pressing gently to adhere.
   Look for Each chicken strip is fully coated with a thick layer of panko.
   Tip Use one hand for wet ingredients and the other for dry to keep things tidy.

At the end of this phase, you should have a tray of beautifully breaded chicken matchsticks, each coated evenly with the seasoned flour, egg, and panko.

The coating should feel dry to the touch and adhere well. The oil should be heating up, and your breading station should be tidy. The chicken is raw at this point, so keep it refrigerated until ready to fry.

Frying to Golden Perfection

3. 3Heat the Oil
   Pour the vegetable oil into a deep skillet or pot, leaving at least 2 inches of space from the top. Heat the oil over medium-high heat until it reaches 360°F (182°C) on a deep-fry thermometer.
   Look for The oil shimmers and a small piece of bread sizzles immediately when dropped in.
   Tip Maintain the oil temperature between 350°F and 370°F for best results.
4. 4Fry the Chicken Fries
   Carefully add a few chicken strips to the hot oil in a single layer, without overcrowding. Fry for about 4 minutes, turning occasionally, until golden brown and floating. Use a slotted spoon to transfer the fried chicken to a paper towel-lined plate. Sprinkle with a little extra salt while hot.
   Look for The chicken fries are deep golden brown and crispy.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Fry in small batches to keep the oil temperature steady.

The kitchen is filled with the sizzling sound of frying. The chicken fries are turning a beautiful golden brown and floating to the surface. The coating is crisp and crackly when you tap it. The internal temperature should be at least 165°F (74°C) for safety. Remove them from the oil and drain on paper towels, then sprinkle with a little salt while hot.

Serving and Enjoying

5. 5Serve with Honey Mustard
   Serve the hot chicken fries immediately in a paper cone or on a platter with honey mustard for dipping. Enjoy the crunch!
   Look for The chicken fries are crisp and the honey mustard is ready for dipping.
   Tip For extra flavor, sprinkle with chopped fresh parsley before serving.

The chicken fries are piled high in a paper cone or on a platter, with a bowl of honey mustard on the side. The first bite delivers a loud crunch, revealing juicy, tender chicken inside. The honey mustard adds a sweet and tangy contrast. Serve immediately while they are still hot and crispy.

Common mistakes

One common mistake is overcrowding the pan, which lowers the oil temperature and results in soggy, greasy chicken. Fry in small batches, giving each piece room to cook.

Another mistake is using wet chicken—pat it dry before coating to help the flour adhere. Finally, don't skip the flour step; it's crucial for the egg to stick. If the coating falls off, the chicken will be dry and not crunchy.

How to tell it’s done

The chicken fries are done when they are golden brown and crispy, and the internal temperature reaches 165°F (74°C) on an instant-read thermometer. To check, insert the thermometer into the thickest part of a fry.

The coating should be deep amber and sound crackly when you bite into it. The chicken inside should be white and juicy, not pink. Let them rest on paper towels for a minute before serving to drain any excess oil.

• Poultry: 165°F (74°C) in the thickest part
• Egg dishes: 160°F (71°C) in the thickest part