Grilling & Smoking
Crispy Chicken Fries
Panko-Breaded
Crispy, seasoned chicken strips cut and breaded into fun fry shapes — golden and crunchy on the outside, juicy on the inside. Serve them hot with Curley's Famous Hickory BBQ Sauce for dipping and they disappear fast.
How To Make It
- 1
Pat chicken dry with a paper towel before coating.
- 2
Prepare three separate bowls: (A) Mix the flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, and cayenne in the first bowl. (B) Lightly beat eggs with milk (or buttermilk) in the second bowl. (C) Place panko breadcrumbs in the third bowl.
- 3
Dredge each strip in the flour mixture and shake off the excess, dip fully into the egg mixture, then press into the panko until well coated. For extra crunch, dip in egg and panko a second time.
- 4
Rest the coated strips on a wire rack while you heat 2–3 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
- 5
Fry in batches without crowding, 3–4 minutes per side, turning as needed, until golden brown and the internal temperature reaches 165°F (74°C).
- 6
Drain on a wire rack or paper towels. Hold in a warm 200°F (95°C) oven between batches.
- 7
Serve with Curley's Famous Hickory BBQ Sauce for dipping!
Want a lower-fat version? Bake at 425°F for 12–18 minutes (flip halfway) or air-fry at 400°F for 8–12 minutes (shake halfway) — cook to 165°F inside. A little cornstarch in the flour and a double panko coat give the crispiest crunch.