Crispy Homemade Chicken Fries with Honey Mustard Tips, FAQ & printable recipe

Tips for success

For the crispiest chicken fries, use panko breadcrumbs and make sure the oil is at the right temperature. If the oil is too cool, the coating will absorb oil and become greasy; if it's too hot, the outside will burn before the chicken cooks through.

Use a deep-fry thermometer for accuracy. Also, shake off any excess flour and egg before coating with panko to avoid clumps and ensure an even crust.

To keep the coating crunchy, serve the chicken fries immediately after frying. If you need to keep them warm, place them on a wire rack over a baking sheet in a low oven (200°F) for up to 20 minutes.

Avoid covering them with foil, as trapped steam will make them soggy. For extra flavor, try adding a pinch of cayenne pepper or a teaspoon of smoked paprika to the panko mixture.

Variations

• Spicy Buffalo: After frying, toss the chicken fries in a mixture of melted butter and hot sauce. Serve with blue cheese dressing and celery sticks for a buffalo wing-inspired treat.
• Parmesan Herb: Add 1/2 cup grated Parmesan cheese and 1 teaspoon dried Italian herbs to the panko breadcrumbs. Serve with marinara sauce for dipping.
• Garlic Ranch: Mix 1 teaspoon garlic powder into the flour mixture. Serve with a side of ranch dressing mixed with chopped fresh chives.
• Honey Sriracha: Make a glaze by mixing 1/4 cup honey with 2 tablespoons Sriracha. Brush over the hot chicken fries and serve with extra Sriracha on the side.

Storage and make-ahead

Fridge

Store leftover chicken fries in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze cooked and cooled chicken fries in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.

Reheat

Reheat frozen or refrigerated chicken fries in a 375°F oven for 10-15 minutes, or until hot and crispy. Avoid microwaving.

Leftover chicken fries can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 375°F oven for about 10 minutes, or until hot and crispy. Avoid microwaving, as it will make them soggy.

You can bread the chicken fries in advance and refrigerate them for up to 4 hours before frying. This helps the coating set and adhere better. When ready to cook, let them sit at room temperature for 10 minutes, then fry as directed. The honey mustard dip can also be made ahead and stored in the refrigerator for up to a week.

Serving ideas

Serve the chicken fries hot, straight from the fryer, for the best crunch. Pile them in a paper cone for a fun, casual presentation, or arrange them on a platter with toothpicks for a party.

The honey mustard dip is essential—its creamy, tangy sweetness complements the savory chicken perfectly. You can also serve with ketchup, barbecue sauce, or ranch dressing for variety.

These chicken fries make a great main dish for a family dinner, served with a side of coleslaw or a simple green salad. They're also perfect as an appetizer for game day or a movie night.

For a fun twist, serve them in a soft tortilla with lettuce and tomato for a chicken fry taco. However you serve them, they'll be a hit.

Frequently asked questions

Recipe card

Crispy Homemade Chicken Fries with Honey Mustard

Prep 20 minCook 4 minTotal 24 minServes 4

Ingredients

• 2 lb chicken breast
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup all-purpose flour
• 2 large eggs
• 2 cups panko breadcrumbs
• 4 cups vegetable oil
• 1/2 cup honey mustard

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Serve the hot chicken fries immediately in a paper cone or on a platter with honey mustard for dipping. Enjoy the crunch!

Contains: gluten, eggs, mustard

Estimated nutrition per serving

Calories

480

Protein

35 g

Carbohydrates

30 g

Fat

25 g

Automatic estimate from the ingredient list, not laboratory-verified.