Crispy Homemade Chicken Fries with Chipotle Ranch

Ingredients

• 2 lb chicken breast (Cut into thin, fry-shaped strips.)
• salt (To taste.)
• black pepper (To taste.)
• 1 cup all-purpose flour
• 2.5 eggs (2–3 eggs, beaten.)
• 2 cup panko breadcrumbs
• 2 tbsp Italian seasoning
• oil (For frying; use about 1 inch in the pan.)
• 1 cup ranch dressing
• 1.5 chipotle peppers in adobo (1–2 peppers, minced.)
• 1 tbsp adobo sauce
• 1 tsp garlic powder
• 1 tbsp lime juice

Steps

1. 1

   Cut the chicken breast into thin, fry-shaped strips. Season the strips with salt and black pepper to taste.

2. 2

   Set out the flour in one shallow dish and beat the eggs in a second dish. In a third dish, mix the panko breadcrumbs with the Italian seasoning.

3. 3

   Dredge each chicken strip in flour, dip it in beaten egg, then coat it in the seasoned panko. Press the panko firmly onto the chicken so the coating adheres.

4. 4

   Pour about 1 inch of oil into a pan and heat it to 350°F (175°C).

5. 5

   Fry the coated chicken in batches without overcrowding the pan, flipping halfway through, for 4–5 minutes, until golden and the thickest pieces reach an internal temperature of 165°F (74°C).

6. 6

   While the chicken fries, combine the ranch dressing, minced chipotle peppers, adobo sauce, garlic powder, and lime juice in a bowl.

7. 7

   Refrigerate the chipotle ranch for 30 minutes to let the flavors come together.

8. 8

   Serve the chicken fries hot with the chipotle ranch for dipping.

Notes

The source recommends pressing the panko firmly onto the chicken and avoiding overcrowding the pan for an extra-crispy coating.

Nutrition per serving

• main
• snack
• fried
• crispy
• chicken
• American
• dipping sauce