Homemade Chicken Fries

Presented by Miss in the Kitchen

Ingredients

1 1/4 pounds chicken tenders

1/2 cup corn starch

1 1/4 cup all purpose flour

2 teaspoons granulated garlic

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon smoked paprika

1 teaspoon kosher salt

1 teaspoon black pepper

1 large egg

1/2 cup whole milk

3 cups vegetable oil

Honey BBQ Sauce

1/2 cup ketchup

1/3 cup honey

1/3 cup brown sugar

1 tablespoon Worcestershire Sauce

1 tablespoon dijon mustard

1 tablespoon granulated garlic

1 tablespoon onion powder

1 teaspoon chili powder

1 teaspoon kosher salt

1 teaspoon black pepper

Instructions

Slice chicken into 1/4 inch strips.

Toss with cornstarch, coating well.

Line a baking sheet with parchment paper. Mix flour with garlic, onion, oregano, smoked paprika, salta and pepper in a shallow bowl. In another bowl, beat egg and milk together.

Dip chicken into egg mixture and then dredge through flour coating completely. Shake off excess flour and place on lined baking sheet with space between. Repeat with remaining chicken.

Heat oil in a dutch oven or deep skillet to 375° using a frying thermometer. Line a rimmed baking sheet with a wire rack and top with paper towels.

Carefully drop chicken into hot oil in small batches, not over crowding the pan. Fry for 3- 4 minutes until lightly browned and chicken reaches 165° using a digital meat thermometer.

Remove from oil and place on wire rack to drain.

Place chicken into a large bowl and drizzle with 1/2 cup honey bbq sauce and toss to coat. If more sauce is needed, add 2 tablespoons at a time until chicken is lightly coated in sauce.

Serve immediately.

For the Honey BBQ Sauce:

Add ketchup, honey, brown sugar, Worcestershire sauce, dijon mustard, garlic, onion, chili powder, salt and pepper to a saucepan. Cook over medium heat, stirring until brown sugar is melted and sauce starts to bubble. Lower to simmer and cook 5 minutes. Remove from heat.

Notes:

Tossing the chicken with bbq sauce is optional, skip this step if you would rather serve them plain or dip in the sauce.

Baking Directions: Spray or lightly brush vegetable oil or olive oil over the chicken pieces and place on a parchment lined baking sheet. Bake at 425° for 12- 15 minutes or until chicken reaches 165°.

Air Fryer Directions: Spray or lightly brush vegetable oil or olive oil over the chicken pieces. Place in air fryer basket with space in between. Air fry at 400° for 6- 8 minutes or until chicken reaches 165°.

Storage: Store leftover chicken in an airtight container in the refrigerator up to 4 days

Reheat: Place in a skillet lightly coated with oil over medium-high heat, stirring occasionally until heated through. Oven/Air Fryer at 350° for 5- 8 minutes.