These Homemade Crispy Parmesan Chicken Fries are a nostalgic favorite reinvented with a gourmet twist. Far superior to the frozen boxed version, these fries are made from seasoned ground chicken mixed with savory parmesan cheese, then breaded in crispy panko for the ultimate crunch.
Perfectly dippable and kid-friendly, they are an ideal finger food for game day snacking or a fun family dinner.
Recipe Details
- Flavor Profile: Savory ground chicken is elevated by garlic, onion, and parmesan, encased in a seasoned, golden-brown crust.
- Texture: The exterior is shatteringly crisp thanks to the panko breadcrumbs, while the inside remains tender and juicy.
- Time: 20 minutes prep, 30 minutes freezing, 15 minutes fry time.
- Difficulty: Intermediate. The shaping and breading process takes a little time but is easy to master.
What You’ll Need
To make this recipe, you will need a large baking tray lined with parchment paper for shaping and freezing the fries. Three shallow bowls or plates are required to set up the breading station. A large frying pan or skillet is essential for cooking the fries to golden perfection. The ingredients rely on lean ground chicken, pantry spices, and a classic 3-step breading system (flour/starch, egg, crumb).
Ingredient Notes
- Ground Chicken – Use 1 lb of ground chicken. It is easy to shape and stays moist.
- Parmesan Cheese – Grated parmesan mixed directly into the meat adds moisture, saltiness, and a delicious umami depth.
- Panko Breadcrumbs – These Japanese-style crumbs are lighter and crispier than traditional breadcrumbs, giving the fries that signature crunch.
- Cornstarch – Used as the first dredging layer, it helps the egg adhere to the chicken and creates a light barrier that crisps up beautifully.
- Spices – A blend of garlic powder, onion powder, paprika, salt, and pepper seasons every layer from the meat to the coating.
- Olive Oil – Added to the chicken mixture to keep it moist and tender inside.
- Avocado Oil – Ideal for frying due to its high smoke point and neutral flavor.
Add-ins and Substitutions
- Spice It Up – Add a pinch of cayenne pepper or chili powder to the cornstarch mixture for spicy chicken fries.
- Herbs – Dried oregano or Italian seasoning mixed into the panko crumbs adds an extra layer of flavor.
- Baking Option – If you prefer not to fry, you can spray them with oil and bake at 400°F for 15-20 minutes, flipping halfway through.
How to Make Homemade Crispy Parmesan Chicken Fries
- Shape the Fries: Line a baking tray with parchment paper and set it aside. Add ground chicken to a large mixing bowl. Season it with onion powder, garlic powder, black pepper, kosher salt, one tablespoon of olive oil, and the grated parmesan cheese. Mix everything until it’s well combined. Wet your hands with water (to prevent sticking) and form the mixture into fries. You want them to be about ¼ – ½ inch thick in diameter and about 4-5 inches long. Place the fries on the parchment paper. Place the fries in the freezer for 20-30 minutes to firm up.
- Setup Breading Station: While the fries chill, prepare your station. Add cornstarch, kosher salt, paprika, and black pepper to one plate. Add two whisked eggs to a second plate. Add panko breadcrumbs to a third plate.
- Bread: Once lightly frozen, dredge the fries through the cornstarch mixture, then dip into the whisked egg, allowing excess to drip off, and finally coat in the panko breadcrumbs. Repeat this process for all fries, making sure all sides are well breaded.
- Fry: Heat avocado oil in a large pan to 325 degrees. Add two to three fries at a time, making sure not to overcrowd the pan. Fry for about 2-3 minutes or until they are golden brown on all sides and cooked through to an internal temperature of 165 degrees Fahrenheit.
- Serve: Place the golden-brown fries on a paper towel to absorb any excess oil, then transfer them to a cooling rack to stay crisp. Serve with your favorite dipping sauce.
Pro Tip: Freezing the shaped chicken fries for 20-30 minutes is the secret to success. Ground chicken is soft and sticky; chilling it ensures the fries hold their shape during the breading process so they don’t fall apart in your hands.
Recipe Tips
- Wet Hands: Always wet your hands before handling the chicken mixture. It makes rolling the thin “fry” shapes much easier and less messy.
- Oil Temp: Maintain your oil heat around 325-350°F. If it is too hot, the breadcrumbs will burn before the chicken cooks through. If it is too cool, the fries will be greasy.
- Don’t Overcrowd: Frying too many at once drops the oil temperature. Patience is key for that crispy exterior.
FAQs
- Can I use ground turkey? Yes, ground turkey works as a direct substitute, though it might be slightly drier than chicken.
- Can I air fry these? Yes! Spray generously with cooking oil and air fry at 375°F for 10-12 minutes, flipping halfway.
- How do I store them? Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to restore the crunch.
Serving Suggestions
- Dips: These were made for dipping! Ranch, BBQ sauce, honey mustard, or spicy mayo are all excellent choices.
- Fries with Fries: Serve alongside sweet potato fries or tater tots for a fun “fry” basket dinner.
- Salad: Top a simple green salad with these crispy chicken strips for a protein boost.
Make This Recipe in Advance
- Freezing: You can bread the fries and freeze them raw on a baking sheet. Once solid, transfer to a freezer bag. You can fry them directly from frozen, just add an extra minute or two to the cook time.
- Prep: You can shape the chicken logs earlier in the day and leave them covered in the fridge until you are ready to bread and fry.
Homemade Crispy Parmesan Chicken Fries
- Total Time: 1 hour 5 minutes
- Yield: Approx. 20 Fries
Description
These Homemade Crispy Parmesan Chicken Fries are a nostalgic favorite reinvented with a gourmet twist. Far superior to the frozen boxed version, these fries are made from seasoned ground chicken mixed with savory Parmesan cheese, then breaded in crispy Panko for the ultimate crunch. Perfectly dippable and kid-friendly, they are an ideal finger food for game day snacking or a fun family dinner.
Ingredients
The Chicken Base
- 1 lb ground chicken
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil (keeps the meat moist)
- 1 teaspoon Kosher salt (or 1/2 teaspoon table salt)
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
The Breading Station
- 2 eggs, whisked
- 1/3 cup cornstarch
- 1 – 1.5 cups Panko breadcrumbs
- 1/2 teaspoon paprika
- Salt and black pepper (to season the cornstarch)
For Frying
- Avocado oil (or any neutral oil with a high smoke point)
Instructions
Shape the Fries
Line a baking tray with parchment paper. In a large bowl, mix the ground chicken, Parmesan, olive oil, salt, garlic powder, onion powder, and pepper until well combined. Technique: Wet your hands with water to prevent sticking. Form the mixture into long, thin logs (approx. 1/4–1/2 inch thick and 4–5 inches long). Place them on the parchment paper.
Freeze (Crucial Step)
Place the tray of shaped fries in the freezer for 20–30 minutes. Why? Ground chicken is sticky and soft. Freezing firms them up so they hold their shape during the breading process.
Setup Station
While fries chill, set up three shallow bowls:
Bowl 1: Cornstarch mixed with paprika, salt, and pepper.
Bowl 2: Whisked eggs.
Bowl 3: Panko breadcrumbs.
Bread
Once firm, dredge each fry in the cornstarch (shake off excess), dip into the egg, and finally coat thoroughly in the Panko. Press the crumbs gently to adhere.
Fry
Heat about an inch of avocado oil in a large skillet to 325°F (165°C). Fry in small batches (2–3 at a time) to avoid overcrowding. Cook for 2–3 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C).
Serve
Transfer to a paper towel-lined plate to drain excess oil, then move to a wire rack to keep them crisp. Serve with your favorite dipping sauces.
Notes
Air Fryer Option: If you prefer not to fry, place the breaded fries on a tray, spray generously with cooking oil, and air fry at 375°F (190°C) for 10–12 minutes, flipping halfway through.
Oil Temperature: Keep the oil around 325°F–350°F. If it’s too hot, the breadcrumbs will burn before the raw chicken inside is cooked. If too cool, the fries will absorb oil and become greasy.
Turkey Swap: Ground turkey is a perfect 1:1 substitute for the chicken, though the texture may be slightly drier.
Make Ahead: You can bread the fries and freeze them raw on a baking sheet. Once solid, transfer to a freezer bag. Fry directly from frozen (just add 1–2 minutes to the cook time).
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer / Dinner
- Method: Shallow Fry
- Cuisine: American
Nutrition
- Serving Size: 4-5 Fries
- Calories: 310
- Sugar: 0g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 95mg
Keywords: chicken fries recipe, homemade chicken nuggets, parmesan chicken, kid friendly dinner, game day snacks, ground chicken recipes, crispy chicken strips
