Crispy Chicken Rings With Honey Mustard (Copycat)

Why You’ll Love This Recipe

• Captures the nostalgic, snackable crunch and tender, springy interior of the fast-food favorite.
• Ring molds make shaping easy and consistent; no guesswork on size.
• Foolproof breading that fries up shatter-crisp and golden.
• Includes a tangy-sweet honey mustard that balances the savory rings perfectly.

Grocery List

• Produce: Optional parsley or chives for garnish
• Dairy: Eggs, milk (for egg wash)
• Pantry: Ground chicken, mayonnaise, dry milk powder, cornstarch, flour, fine breadcrumbs, honey, Dijon mustard, yellow mustard, apple cider vinegar, neutral frying oil, kosher salt, white pepper, paprika, onion powder, garlic powder, sugar

Full Ingredients

Chicken Ring Mixture

• 1 1/4 lb (570 g) ground chicken (93–96% lean)
• 1 large egg white
• 2 tbsp mayonnaise
• 2 tbsp dry milk powder (optional, for ultra-tender texture)
• 1 tbsp cornstarch
• 1 tsp kosher salt
• 1/2 tsp onion powder
• 1/2 tsp white pepper (or black pepper)
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp granulated sugar

Dredging & Breading

• 1/2 cup (60 g) all-purpose flour
• 1 tsp cornstarch
• 1/2 tsp kosher salt
• 2 large eggs
• 2 tbsp milk
• 1 1/2 cups fine dry breadcrumbs (not panko, or pulse panko to very fine)

For Frying

• 1 1/2 to 2 quarts neutral oil (canola, peanut, or vegetable), for 2 inches depth

Honey Mustard Dipping Sauce

• 1/3 cup mayonnaise
• 3 tbsp Dijon mustard
• 2 tbsp yellow mustard
• 2 tbsp honey
• 1 tsp apple cider vinegar
• Pinch kosher salt

Step-by-Step Instructions

Step 1: Make a tacky chicken mixture

In a mixing bowl, combine the ground chicken, egg white, mayonnaise, dry milk powder, cornstarch, kosher salt, onion powder, white pepper, paprika, garlic powder, and sugar. Stir vigorously with a sturdy spoon for 1–2 minutes (or use a stand mixer with the paddle on low) until the mixture becomes sticky and cohesive. This develops the proteins so the rings hold together and get that pleasantly springy bite.

Step 2: Shape into rings

Line a baking sheet with parchment. Lightly oil your ring molds or cutters. Press the chicken mixture into ring molds about 3/8 inch (1 cm) thick, aiming for roughly a 2 1/4 inch outer diameter and a 1 inch center hole. If you do not own donut/ring molds, press the mixture into a 2–2 1/2 inch round cutter, then stamp a 1-inch center hole with a smaller cutter or bottle cap. You should get about 24 rings (approximately 24 g each). Smooth tops with a damp fingertip for clean edges.

Step 3: Chill to firm

Transfer the sheet to the freezer for 25–30 minutes, until the rings are firm enough to handle without deforming (they should not be rock-solid frozen). Alternatively, refrigerate for 1–2 hours.

Step 4: Set up the breading station

In one shallow dish, mix the flour, cornstarch, and salt. In a second dish, whisk the eggs with milk. Place breadcrumbs in a third dish. Working with firm rings, coat each ring in flour (shake off excess), dip in egg wash, then press into breadcrumbs until fully covered. Set breaded rings on a wire rack for 5 minutes so the crumbs hydrate and adhere.

Step 5: Fry until crisp and golden

Pour oil into a deep, heavy pot to about 2 inches depth and heat to 350°F (175°C). Fry rings in batches without crowding, turning once, until deep golden brown and cooked through, 2–3 minutes total per batch. Maintain oil temperature between 325–350°F. Use an instant-read thermometer to confirm the centers reach 165°F (74°C). Transfer to a clean wire rack set over a sheet pan; sprinkle with a pinch of salt while hot.

Step 6: Make the honey mustard

Whisk together the mayonnaise, Dijon, yellow mustard, honey, cider vinegar, and a pinch of salt until smooth. Taste and adjust honey or vinegar to dial in sweetness and tang.

Step 7: Serve

Arrange the hot, crispy chicken rings on a platter with a bowl of honey mustard for dunking. Garnish with a little chopped parsley or chives if you like. Serve immediately for maximum crunch.

Pro Tips

• Mix until the chicken turns sticky. That protein development is key to rings that hold shape and have a tender, nugget-like bite.
• Keep everything cold. Cold mixture shapes more cleanly and fries more evenly.
• Use fine crumbs. Very fine breadcrumbs make a tight, even crust like the fast-food original. Pulse panko in a food processor if needed.
• Let breaded rings rest 5 minutes before frying so the coating adheres and crisps better.
• Fry in small batches and keep the oil between 325–350°F. Too cool equals greasy rings; too hot scorches the crust.

Variations

• Air Fryer: Lightly spray breaded rings with oil. Air-fry at 400°F (205°C) for 10–12 minutes, flipping halfway, until golden and 165°F internal.
• Oven-Baked: Place on a wire rack over a sheet pan, mist with oil, and bake at 425°F (220°C) for 16–18 minutes, flipping at 10 minutes.
• Spicy: Add 1/2–1 tsp cayenne to the breadcrumb mixture and stir 1–2 tsp hot sauce into the honey mustard.

Storage & Make-Ahead

Shape and freeze unbreaded rings on a sheet until solid, then transfer to a freezer bag for up to 2 months. Thaw just until workable, then bread and cook as directed. Leftover cooked rings keep 3–4 days in an airtight container in the fridge. Reheat in a 400°F (205°C) oven or air fryer for 6–8 minutes until crisp. You can also bread the chilled raw rings and freeze on a tray; fry straight from frozen at 350°F, adding 1–2 minutes to the cook time.

Nutrition (per serving)

Approximate for 4 rings with sauce: 410 calories; 29 g protein; 20 g fat; 29 g carbohydrates; 2 g fiber; 940 mg sodium. Values will vary based on oil absorption and exact breadcrumb usage.