Fried Chicken Fries are a tasty meal or appetizer. We cook them in lard and a cast iron skillet. Serve them with fries for a simple chicken dinner.
FRIED CHICKEN FRIES
Being from Southern, KY, we always fried our chicken in lard. It always tastes the best and fries the best. Our mom always had a supply of lard on hand for frying. It was inexpensive which I guess may have been part of the reasoning.
Long before Burger King launched their version of Chicken Fries, southerners had already beat them to it. Our mom had been making these “kid-friendly finger food” for over 40 years! She made them very similar to our Fried Chicken Livers and we devoured them.
Give our recipe a try. The flavor, perfect golden color, and that crunch… nothing compares! You’ll discover why we say, “forget Burger King… the BEST Chicken Fries are made in your own kitchen.”
INGREDIENTS FOR OUR CHICKEN FRIES (2 WAYS) RECIPE
- Chicken Breast
Flour Dredge Mix
- Black Pepper
- Cayenne Pepper
- Onion Powder
- Garlic Powder
HOW TO MAKE OUR CHICKEN (Marinated or just dredged)
Preheat the lard in a dutch oven to 375 degrees.
Slice chicken breast into French fry sized strips approximately ¼ inch cube lengths.
Whisk the dry ingredients together for the dredge mix into a shallow bowl. Are you making a marinated version (see recipe card )? Then, mix together marinade and place chicken in the mix for 30 minutes. If you are making the dredged version roll and cover each chicken fry in the flour dredge mix.
If marnnated, remove each chicken fry from the marinade, toss it into the dredge mix and be sure to cover all sides. Stage the chicken fries on a baking sheet in preparation for frying.
Carefully drop fries into the heated lard, about 6 per batch. Cook for about 5 minutes, turning after 2 ½ minutes, until golden brown. Allow the oil temperature to recover back to 375 degrees between batches.
Once you’ve enjoyed cooking our Chicken Fries both Dredged and Buttermilk Marinated, please consider taking a look at some of our other simple Southern Classic Dishes. Take a few minutes and review our recipes, whether it’s for dinners, sides, or desserts.
Thank you so much for choosing to spend a little time with us!
Have a wonderful safe and happy day!
Chicken Fries (2 ways)
- 1-2 lb Chicken Breast
- 1/2 cup Buttermilk
- Dredge Mix
- 1 cup Flour
- 1 tsp Salt
- 1 tsp Black Pepper
- 1/2 tsp Cayenne Pepper
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1/2 tsp Paprika
- Combine dredge ingredients in shallow bowl and whisk to combine. Set aside.
- Slice chicken breasts into french fry sized pieces (about 1/4").
- If you want more breading on the chicken fries, put 1/2 cup butttermilk in a bowl and dip each fry in buttermilk before dredging.
- Place several pounds of lard in a small dutch oven and get temperature to 375.
- Place each fry in in dredge and turn to coat.
- Stage on a baking sheet to take to hot oil.
- Fry in batches for about 5 minutes, turning after 2 1/2 minutes.
- Allow oil temerature to recover after each batch.
- Place chicken fries on pan with wire rack inside to drain.
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