1 ½ teaspoons kosher salt, divided, plus more to taste
¼ teaspoon freshly ground black pepper
½ cup all purpose flour (65 g)
1 teaspoon garlic powder
2 large eggs
2 tablespoons Frank’s® RedHot Buffalo ‘N Ranch Thick Sauce, plus more for dipping
2 cups panko breadcrumbs (230 g)
¾ cup neutral oil (180 mL)
fresh parsley, chopped, for garnish
Nutrition Info
Calories 817
Fat 48g
Carbs 47g
Fiber 14g
Sugar 1g
Protein 45g
How to Make It
1. Step
Slice the chicken into thin strips, about ½ inch wide, so they resemble fries. Season with ½ teaspoon salt and the pepper.
2. Step
In a medium bowl, whisk together the flour, garlic powder, and remaining teaspoon salt.
3. Step
In a separate medium bowl, whisk the eggs with the Frank’s® RedHot Buffalo ‘N Ranch Thick Sauce until well combined.
4. Step
Add the panko bread crumbs to a third medium bowl.
5. Step
Using tongs, coat the chicken strips in the flour, shaking off the excess. Transfer the chicken to the egg mixture and coat fully. Transfer to the panko bread crumbs and coat completely.
6. Step
Heat the oil in a medium-sized skillet over medium heat. Shallow-fry the chicken fries for 1–2 minutes on each side, flipping with tongs, until fully cooked and golden brown. Drain on paper towels and sprinkle with a bit more salt.
7. Step
Garnish the chicken fries with parsley and serve with Frank’s RedHot Buffalo ‘N Ranch Thick Sauce for dipping.
