Copycat Burger King Chicken Fries
Serves: 4
Prep time: 20 minutes
Cook time: 15 minutes
These Copycat Burger King Chicken Fries are crispy, golden, and every bit as addictive as the fast food favorite!
Tender strips of chicken are breaded in a seasoned coating and fried until crunchy, making them perfect for dipping in your favorite sauces.
Whether you’re craving a nostalgic treat, serving them up for game day, or just want a fun dinner kids and adults will both love, these homemade chicken fries are a guaranteed crowd-pleaser.
How To Make Copycat Burger King Chicken Fries
Ingredients
- 1 pound chicken cutlets
- 1 cup flour
- 2 eggs
- 1 1/2 cups breadcrumbs
- 1 tablespoon paprika
- 1 1/4 teaspoons garlic powder
- 1 1/4 teaspoons onion powder
- 1 1/4 teaspoons salt
- 3/4 teaspoon black pepper
- vegetable oil for frying
Step-by-Step Guide
1. Cut the chicken breasts into long strips that are skinny about 1/2 inch wide, you want to cut them to be the size the burger king chicken fries are.
2. Into three shallow bowls or pie pans prepare your breading.
3. Into the first plate add your flour.
4. Then next beat your eggs and add to a second dish.
5. The final plate is your bread crumbs with the paprika, garlic powder, onion powder, salt and black pepper.
6. In a large skillet over medium high heat add your oil an inch deep and heat up (you want the oil to be 350 degrees).
7. Bread the chicken fries.
8. Dredge them in flour first, then the eggs, then the bread crumbs and set aside.
9. Fry in batches for 4-5 minutes until the chicken fries are cooked through and golden.
10. Drain on a rack.
11. Repeat until all the chicken fries are cooked.
12. Serve with your favorite dipping sauce!
Tips & Tricks
- Cut evenly – Slice the chicken into uniform strips so they cook at the same speed.
- Keep one hand “wet” and one hand “dry” while breading to avoid clumpy fingers.
- Fry in batches – Don’t overcrowd the pan, or the oil temperature will drop and make them soggy.
- Use a thermometer – Oil should stay around 350°F for the crispiest fries.
- Drain properly – Place chicken fries on a wire rack instead of paper towels to keep the coating crunchy.
Substitutions
- Chicken – Chicken tenders or breasts work, just slice them into thin strips.
- Breadcrumbs – Swap with panko for extra crunch, or crushed cornflakes/pretzels for a fun twist.
- Flour – Gluten-free flour works if you need to make them GF.
- Seasoning – Adjust the spice blend to taste; add cayenne for heat or swap paprika with smoked paprika for depth.
- Frying oil – Canola or peanut oil works well in place of vegetable oil.
Variations
- Oven-Baked – Place breaded chicken fries on a baking sheet, spray with cooking spray, and bake at 425°F for 15–20 minutes until golden and cooked through.
- Air Fryer – Air fry at 390°F for 10–12 minutes, flipping halfway through, for a lighter version.
- Cheesy Coating – Mix grated parmesan into the breadcrumb mixture for extra flavor.
- Spicy Chicken Fries – Add cayenne, chili powder, or hot sauce to the egg wash for a kick.
Copycat Burger King Chicken Fries
Print Recipe
Ingredients
- 1 pound chicken cutlets
- 1 cup flour
- 2 eggs
- 1 1/2 cups breadcrumbs
- 1 tablespoon paprika
- 1 1/4 teaspoons garlic powder
- 1 1/4 teaspoons onion powder
- 1 1/4 teaspoons salt
- 3/4 teaspoon black pepper
- vegetable oil for frying
Instructions
- Cut the chicken breasts into long strips that are skinny about 1/2 inch wide, you want to cut them to be the size the burger king chicken fries are.
- Into three shallow bowls or pie pans prepare your breading.
- Into the first plate add your flour.
- Then next beat your eggs and add to a second dish.
- The final plate is your bread crumbs with the paprika, garlic powder, onion powder, salt and black pepper.
- In a large skillet over medium high heat add your oil an inch deep and heat up (you want the oil to be 350 degrees).
- Bread the chicken fries.
- Dredge them in flour first, then the eggs, then the bread crumbs and set aside.
- Fry in batches for 4-5 minutes until the chicken fries are cooked through and golden.
- Drain on a rack.
- Repeat until all the chicken fries are cooked.
- Serve with your favorite dipping sauce!
Notes
Tips & Tricks
- Cut evenly – Slice the chicken into uniform strips so they cook at the same speed.
- Keep one hand “wet” and one hand “dry” while breading to avoid clumpy fingers.
- Fry in batches – Don’t overcrowd the pan, or the oil temperature will drop and make them soggy.
- Use a thermometer – Oil should stay around 350°F for the crispiest fries.
- Drain properly – Place chicken fries on a wire rack instead of paper towels to keep the coating crunchy.
Substitutions
- Chicken – Chicken tenders or breasts work, just slice them into thin strips.
- Breadcrumbs – Swap with panko for extra crunch, or crushed cornflakes/pretzels for a fun twist.
- Flour – Gluten-free flour works if you need to make them GF.
- Seasoning – Adjust the spice blend to taste; add cayenne for heat or swap paprika with smoked paprika for depth.
- Frying oil – Canola or peanut oil works well in place of vegetable oil.
Variations
- Oven-Baked – Place breaded chicken fries on a baking sheet, spray with cooking spray, and bake at 425°F for 15–20 minutes until golden and cooked through.
- Air Fryer – Air fry at 390°F for 10–12 minutes, flipping halfway through, for a lighter version.
- Cheesy Coating – Mix grated parmesan into the breadcrumb mixture for extra flavor.
- Spicy Chicken Fries – Add cayenne, chili powder, or hot sauce to the egg wash for a kick.
