Crispy Chicken Fries (Burger King Copycat)

Why You’ll Love This Recipe

• Spot-on clone: tender, lightly seasoned chicken inside with a peppery, snappy crust outside.
• Dunkable shape that kids and adults love, perfect for sauces and game-day platters.
• Simple pantry ingredients, no specialty equipment needed.
• Make-ahead friendly with freezer options for quick weeknight frying or air-frying.

Grocery List

• Produce: Flat-leaf parsley or chives for garnish (optional)
• Dairy: Eggs, milk
• Pantry: Ground chicken (1 lb), fine dry breadcrumbs, panko, cornflakes, all-purpose flour, cornstarch, kosher salt, black pepper, white pepper, garlic powder, onion powder, paprika, cayenne, sugar, neutral frying oil, your favorite dipping sauces

Full Ingredients

Chicken Mixture

• 1 lb (450 g) ground chicken (93% lean preferred)
• 1 large egg
• 1/3 cup fine dry breadcrumbs (not panko)
• 2 tsp cornstarch
• 1 tbsp milk
• 1 tsp kosher salt
• 1 tsp onion powder
• 3/4 tsp garlic powder
• 1/2 tsp ground white pepper
• 1/2 tsp paprika (sweet or smoked)
• 1/4 tsp granulated sugar

Peppery Breading

• Dredge (Bowl 1): 1/2 cup all-purpose flour, 2 tbsp cornstarch, 1 tsp kosher salt, 1 tsp coarse black pepper
• Egg Wash (Bowl 2): 2 large eggs beaten with 2 tbsp water
• Crumb Coat (Bowl 3): 1 1/2 cups panko breadcrumbs (pulsed to a fine crumb), 1/2 cup finely crushed cornflakes, 2 tsp coarse black pepper, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp cayenne (adjust to taste), 1 tsp granulated sugar, 1/2 tsp kosher salt

For Frying & Serving

• 1 1/2 to 2 quarts neutral oil (canola, peanut, or vegetable), for deep frying
• Kosher salt, to finish
• Honey mustard, ketchup, or ranch, for dipping
• Chopped parsley or chives, for garnish (optional)

Step-by-Step Instructions

Step 1: Make the seasoned chicken base

In a large bowl, combine the ground chicken, egg, breadcrumbs, cornstarch, milk, salt, onion powder, garlic powder, white pepper, paprika, and sugar. Mix with a fork or clean hands just until evenly combined; avoid overmixing, which can make the texture dense. The mixture should be soft but hold together.

Step 2: Shape into a neat slab and chill

Line a quarter sheet pan (9×13 inches) with parchment. Scrape the chicken mixture onto the pan, place another sheet of parchment on top, and use a rolling pin to press it into an even 1/2-inch-thick slab. Peel away and replace the top parchment to smooth the surface. Freeze until firm but not solid, about 20 minutes. This quick chill makes clean cuts and easier breading.

Step 3: Cut into fry-sized batons

Remove the top parchment. Using a sharp knife or bench scraper, cut the slab into batons about 3/8–1/2 inch wide and 4 inches long. You should get roughly 24–28 pieces. If the mixture softens, slide the pan back into the freezer for 5 minutes before proceeding.

Step 4: Set up a 3-bowl breading station

Prepare three shallow bowls: flour mixture in Bowl 1, egg wash in Bowl 2, and the panko-cornflake crumb in Bowl 3. Working with one baton at a time, coat in flour (shake off excess), dip in egg (let extra drip), then roll in the crumb, pressing so the pepper-flecked coating adheres fully. For an extra-crunchy shell, return to the egg and crumb once more. Place breaded pieces on a parchment-lined tray and keep chilled while you heat the oil.

Step 5: Fry to a snappy, golden crunch

Pour oil into a deep, heavy pot to a depth of 2–2 1/2 inches and heat to 350°F (175°C). Fry in batches without crowding, 3–4 minutes total, turning once if needed, until deep golden brown and the internal temperature reaches 165°F (74°C). Maintain the oil at 340–355°F between batches. Transfer to a wire rack set over a sheet pan and immediately sprinkle with a pinch of salt.

Step 6: Serve hot with your favorite dips

Pile the chicken fries into a lined basket or onto a platter. Garnish with chopped parsley or chives if you like. Serve right away with honey mustard, ketchup, or ranch for dunking. The outside should be audibly crisp with visible black-pepper flecks, and the interior tender and juicy.

Pro Tips

• Pulse panko in a food processor or crush in a bag to a fine crumb for a smoother, fast-food-style coating.
• Chill the shaped slab and the breaded batons; cold pieces hold their shape and fry crisper.
• Mix the chicken gently—overworking tightens proteins and makes the interior bouncy.
• Add 2–3 tbsp cornstarch to the flour dredge (already included) for an extra shattering crust.
• Fry in small batches and let the oil return to 350°F before each batch for even browning.

Variations

• Extra Spicy: Double the cayenne in the crumb and add 1 tsp hot sauce to the egg wash.
• Cheesy Crunch: Stir 1/4 cup finely grated Parmesan into the crumb; fry slightly lighter in color to avoid over-browning.
• No-Deep-Fry Options: Air-fry at 390°F (200°C) for 10–12 minutes, flipping halfway; or bake on a rack at 425°F (220°C) for 18–22 minutes, flipping at 12 minutes. Spray lightly with oil before cooking.

Storage & Make-Ahead

Refrigerate breaded, uncooked batons up to 24 hours before frying. To freeze, arrange breaded batons in a single layer and freeze until solid, then store in a freezer bag up to 2 months. Fry from frozen at 350°F (175°C) for 4–5 minutes, or air-fry from frozen at 390°F (200°C) for 12–14 minutes, flipping once. Cooked leftovers keep 3 days in the fridge; reheat on a rack at 400°F (205°C) for 8–10 minutes or in an air fryer at 380°F (193°C) for 5–7 minutes.

Nutrition (per serving)

Approximate, 1/4 of recipe without sauces: 380 calories; 23 g protein; 18 g fat; 28 g carbohydrates; 2 g fiber; 650 mg sodium. Values vary with oil absorption and sauce choice.