Burger King has been around for a long time, and when I was young, I vaguely remember riding shamelessly through their takeout window to pick up a Whopper Jr. and perhaps the occasional onion rings. Those memories were calling my name when it came to developing their classic chicken fries recipe, especially when my dad finds himself there biweekly. This copycat recipe perfects every party of the drive-thru favorite, from the crispy, thin chicken to the signature smoky sauce. Skip going out—this homemade recipe makes it easier than every to stay in and take it easy. Here’s everything you need to know:
What’s in a chicken fry?
Burger King may have their secret formula to crispy chicken finger perfection, but these are worthy of stardom. I used chicken breasts cut into thin strips and seasoned with salt and sugar. They’re then coated in bread crumbs, garlic powder, onion powder, black pepper, dried parsley, and dried thyme.
Top tip: In order to get those perfectly thin strips, freezing is an important step, so you shouldn’t skip it. You need to freeze for at least 1 hour.
The chicken fry sauce:
Apparently Burger King’s chicken fry sauce was a total hit, but it has since been eliminated from the menu. This version includes a concoction of popular ingredients associated with the famous sauce: BBQ, mayonnaise, mustard, and honey.
Storage:
The chicken fries can be breaded and frozen for up to 2 weeks before frying. Once fried, they’re best eaten right away but can be stored for up to 3 days in an airtight container. Reheat in a toaster or oven when ready to enjoy.
Ingredients
Chicken Fries
- 2(8-oz.) chicken breasts, sliced against the grain into 1/4″-thick pieces
- 1 1/2 c.plain bread crumbs
- 2 tsp.garlic powder
- 2 tsp.onion powder
- 1 1/2 tsp.dried parsley
- 1 1/2 tsp.dried thyme
- 1 1/2 tsp.freshly ground black pepper
- 3large eggs
- 3/4 c.cornstarch
- 1 tbsp.granulated sugar
- 2 tsp.kosher salt
- 1/2 tsp.MSG (optional)
- Vegetable oil, for frying (about 3 c.)
Dipping Sauce
- 1/2 c.mayonnaise
- 1/4 c.BBQ sauce
- 1/4 c.yellow mustard
- 1 tbsp.honey
Directions
Chicken Fries
- Step 1Freeze chicken until completely frozen, about 1 hour.
- Step 2In a shallow bowl, combine bread crumbs, garlic powder, onion powder, parsley, thyme, and pepper. In another shallow bowl, beat eggs to blend. Into a third shallow bowl, pour cornstarch.
- Step 3In a medium bowl, combine chicken, granulated sugar, salt, and MSG (if using). Toss chicken in cornstarch, dredge in egg, then coat in bread crumb mixture, gently pressing to adhere.
- Step 4Into a large heavy skillet fitted with a deep-fry thermometer, pour oil to a depth of 1″ to 2″. Heat over medium heat until thermometer registers 350°.
- Step 5Working in batches, fry chicken, turning occasionally, until golden brown, 3 to 5 minutes. Transfer to paper towels to drain.
Dipping Sauce
- Step 1In a medium bowl, combine mayonnaise, BBQ sauce, mustard, and honey.
- Step 2Arrange chicken fries on a platter. Serve with sauce alongside.
- Step 3Make Ahead: Sauce can be made 3 days ahead. Transfer to an airtight container and refrigerate.
