My son loves Burger King’s chicken fries, however, they no longer carry them. So what is a busy mom to do when that teenage urge for chicken fries rears it’s ugly head? Figure out a way to make them at home where my stove and kitchen counter don’t end up covered in oil splatter… oh yea, they are healthier for him too.
These are easy and quick to make, so make a bunch and freeze the rest in a zip lock bag with all of the extra air removed. When the urge hits, just take out the amount you want, put on a baking sheet and bake at 400 degrees for about 15 minutes, until the center of the chicken is hot.
Some things that make this easier:
Parchment paper or Tin Foil
1/2 Sheet Pan
Olive Oil Spray (like Pam or store brand)
Tongs (your hands stay clean and the tongs get all goey instead!)
Crispy Chicken Fries
- 1 package Skinless/Boneless chicken tenders (You can cut to any size you want, but not necessary – not cutting them is less work on the coating end)
- 2 Eggs
- 1 – 1.5 cups Italian seasoned Bread Crumbs, panko or your choice of coating (OR season with standard ItalianSeasoning, parm cheese, salt and pepper)
- 3 TBS flour
- Salt and pepper
- can Olive Oil Spray
Preheat oven to 400 degrees
- Cover the sheet/baking pan with tinfoil or parchment paper. Then lightly spray with the olive oil spray.
- In a bowl, add the flour and about 1 TBS salt and 1/5 TBS of pepper. Toss to combine.
- Add the chicken to the flour mixture and toss to coat the chicken.
- Set up 2 shallow dishes or dinner plates as follows:
- Whip the eggs with about 1 TBS water, and put into a shallow dish
- In the second dish, spread out the crumbs
- One at a time, using the tongs, remove one strip of the chicken, dip in the egg mixture until fully coated, lift to shake off any excess.
- Press into the crumb mixture, flip and press again until all sides are covered.
- Move to the parchment/tin foil covered sheet pan.
- Repeat until all the chicken has been dipped and breaded.
- lightly spray the tops of the chicken with the olive oil spray
- Bake at 400 degrees for about 15 minutes. Check doneness. This is easily done by removing one and cutting into it. If done, its done. Remove. If not, let it cook another 5 minutes.
To serve, ketchup is a standard or spice it up with mixing it with barbecue sauce and some hot sauce. Using a little teriyaki or soy sauce gives it a little boost as well.
Below is an idea for standard Italian dried herb mixture. I usually doctor up the store-bought crumb mixtures and grated parmesan cheese never hurt either..
- 1 TBS Thyme powder or Thyme leaves
- 1 TBS dried oregano
- 1 TBS dried parsley
- 1 TBS dried Marjoram (optional)
- 1 TBS dried basil
- 2 tsp granulated onion powder
- 1 TBS granulated garlic powder