Directions
- 1Pat chicken breasts dry and cut them lengthwise into long, fry-shaped strips approximately 1/2 to 3/4 inch thick and 4 to 5 inches long.
- 2Whisk together buttermilk, hot sauce, kosher salt, black pepper, garlic powder, onion powder, and smoked paprika in a large bowl. Add chicken fries and toss to coat. Cover and refrigerate.
- 3Add flour, cornstarch, kosher salt, garlic powder, onion powder, smoked paprika, and black pepper to a large shallow dish and whisk to combine.
- 4In a second shallow dish, combine panko breadcrumbs, garlic powder, smoked paprika, kosher salt, and dried parsley.
- 5Remove a chicken strip from marinade, allow excess to drip off, and transfer to seasoned flour to coat thoroughly, pressing flour onto chicken.
- 6Dip floured chicken back into buttermilk mixture, let excess drip off, then transfer to panko. Press panko firmly onto every side of the chicken.
- 7Transfer breaded chicken to a wire rack and repeat. Let rest.
- 8Heat 2-3 inches of oil in a Dutch oven or heavy-bottomed pot to 350°F and fry chicken in batches until deeply golden brown and crispy.
- 9Melt butter in a small saucepan over medium-low heat. Add garlic and cook until fragrant, being careful not to brown.
- 10Turn off heat and stir in mayonnaise, Parmesan, fresh parsley, Italian seasoning, garlic powder, and black pepper. Taste and add salt if needed.
- 11Add fried chicken to a large bowl, drizzle with garlic Parmesan butter, and toss until lightly coated.
- 12Finish with additional fresh Parmesan and fresh parsley.
Ingredients
- 2 lb thick boneless skinless chicken breast
- 2 cup buttermilk
- 1 tbsp hot sauce
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 1/2 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 2 cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp kosher salt
- 1 tsp dried parsley
- 2-3 inch neutral frying oil
- 6 tbsp unsalted butter
- 5 garlic clove, finely minced or grated
- 1/2 cup parmesan, finely grated
- 1 tbsp mayonnaise
- 1 tbsp fresh parsley, finely chopped
- 1/2 tsp italian seasoning
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- salt (optional)
- parmesan (optional)
- fresh parsley (optional)
Equipment
large bowlshallow dishwire rackDutch ovenheavy-bottomed potinstant-read thermometersmall saucepan
Tips
- Use chicken thighs as a juicy alternative to chicken breasts.
- Pound out thick chicken pieces for even cooking.
- Marinate for 4-8 hours for improved flavor and tenderness.
- Cornstarch helps create a lighter, crispier coating.
- Add a few tablespoons of marinade to the dry mixture to create crunchy bits.
- Double dredge the chicken for a thicker crust.
- Keep oil temperature between 340-350°F to ensure proper crisping without burning.
- Use a wire rack instead of paper towels to prevent the crust from softening.
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