# Crispy Garlic Parmesan Chicken Fries

- Cuisine: Italian
- Category: Dinner
- Language: en

## 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)

## Instructions

1. Pat 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.
2. Whisk 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.
3. Add flour, cornstarch, kosher salt, garlic powder, onion powder, smoked paprika, and black pepper to a large shallow dish and whisk to combine.
4. In a second shallow dish, combine panko breadcrumbs, garlic powder, smoked paprika, kosher salt, and dried parsley.
5. Remove a chicken strip from marinade, allow excess to drip off, and transfer to seasoned flour to coat thoroughly, pressing flour onto chicken.
6. Dip floured chicken back into buttermilk mixture, let excess drip off, then transfer to panko. Press panko firmly onto every side of the chicken.
7. Transfer breaded chicken to a wire rack and repeat. Let rest.
8. Heat 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.
9. Melt butter in a small saucepan over medium-low heat. Add garlic and cook until fragrant, being careful not to brown.
10. Turn off heat and stir in mayonnaise, Parmesan, fresh parsley, Italian seasoning, garlic powder, and black pepper. Taste and add salt if needed.
11. Add fried chicken to a large bowl, drizzle with garlic Parmesan butter, and toss until lightly coated.
12. Finish with additional fresh Parmesan and fresh parsley.

## Equipment

- large bowl
- shallow dish
- wire rack
- Dutch oven
- heavy-bottomed pot
- instant-read thermometer
- small 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.

## Source

- Original video: https://share.google/9kl7vci1YKxRzJIZQ
- Recipe page: https://www.cliprecipe.com/recipe/db044d86-84e1-42d2-976f-bd23e140c354
- Extracted: 2026-08-31

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt