Picture me jumping up and down with FISTFULLS of chicken fries…because that…… is what I am about to start doing. Then I’m going to throw them in the air, grab more, and repeat. It’s my way of celebrating now having over 500 email subscribers! I never thought I’d see the day. Buffalo chicken fries for everyone!!! I’m gonna grab a bottle of blue cheese and make it raaaiiiiinnnn up in hurrrr!
Okay sorry. Went too far…
…It’s this warm weather that we finally have, it’s making me all hyper. Ask someone live in cold dark frozenness for like 8 months and then expect them to act normal when the sun finally comes out and gives off some heat. It’s not possible. I want to run around in circles and throw chicken fries around.
So about these chicken fries. You don’t haveeee to marinade them in buffalo sauce prior to breading, but my husband loves buffalo chicken anything so why not. I’ve even sliced these up and tossed them in a salad- it’s so crunchy and flavorful.
What’s your sauce of choice for chicken fries?! Bleu cheese goes beautifully with the buffalo flavor. Otherwise, for plain chicken fries I’d love me some ketchup! I love ketchup way too much. Sweet and sour sauce would definitely do the trick too. Oh! And honey mustard?! Yes…yes definitely.
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MMMM…. bleu cheeeeesy goodnesss……
- 1 very large boneless chicken breast
- ½ teaspoon salt
- ¼ cup butter
- ½ cup buffalo wing sauce
- 2 teaspoons cayenne pepper
- 1 teaspoon paprika
- 1 & ¼ cup panko breadcrumbs
- ½ cup Bleu Cheese
- Cut the chicken into thin slices, about ¼ inch thick. Sprinkle with salt and set aside.
- Melt the butter, buffalo sauce, and cayenne pepper in a small saucepan on medium low heat for about 5 minutes. Stir to combine and turn heat off.
- Marinade the chicken in the buffalo sauce (ideally, for 30 minutes or longer.)
- Mi x together the paprika and panko crumbs.
- Dip the chicken pieces in the flour, then in the egg, and then in the panko crumbs. Coat them generously in each.
- Heat oil in a medium skillet over medium heat. (360-375 degrees is best for frying)- A cast iron skillet is ideal but not necessary.
- In batches, cook the chicken on each side for about 7 minutes or until golden brown. Remove and set on paper towels to drain away excess grease.
- Serve with dipping sauce and enjoy!