Homemade Chicken Fries

If you’ve ever crushed a box of Burger King chicken fries and thought you could make them better at home, you’re right. These homemade chicken fries are crispy, golden, and seriously addictive, but made with real chicken breast and simple pantry staples. They fry up crunchy outside and juicy inside, and the roasted garlic aioli takes it to a whole new level. Perfect for game day, parties, or any night you want something fun and nostalgic.

Why You'll Love This Chicken Fries Recipe

I grew up loving Burger King chicken fries, and I grabbed a box for the first time in like a decade the other day. Still unreal, but it also kind of grossed me out a little. When you make chicken fries at home, you control everything: the seasoning, the crunch, and most importantly, the chicken. These are made with real chicken breast, so you get that juicy, legit chicken texture instead of mystery meat.

The crunch is the big upgrade. Fresh out of the oil, the breading is next-level crispy and stays that way long enough for the tray to disappear. And the roasted garlic aioli is basically a cheat code. It’s creamy, tangy, and loaded with sweet roasted garlic flavor, the kind of dip that makes you “accidentally” keep reaching back in for one more fry.

This is one of those recipes that goes fast. If you’re feeding more than two people, or you want leftovers, you’ll be glad you doubled it.

Ingredients You'll Need

Roasted Garlic Aioli Sauce:

• 1 garlic bulb, cut in half cross-wise
• 1 tablespoon olive oil
• 1 cup mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce
• Salt and pepper, to taste

Homemade Chicken Fries:

• 1 pound thin-cut boneless chicken breast
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• ½ teaspoon dried red chili flakes
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 cup all-purpose flour
• 3 large eggs
• 2 cups breadcrumbs
• Vegetable oil, for frying

Ingredient Notes and Easy Swaps

• Thin-cut chicken breast: Thin-cut chicken is easier to slice into fry shapes and cooks quickly without drying out. If you’re using regular chicken breasts, slice them lengthwise into thinner cutlets first, then cut into fry-like strips so they cook evenly.
• Breadcrumbs for the crunch you want: Regular breadcrumbs give you that classic fast-food-style coating. If you want extra crispy chicken fries, swap half the breadcrumbs for panko. You’ll get a lighter, crunchier bite with more texture.
• Roasted garlic is the aioli upgrade: Roasting turns garlic from sharp and spicy into sweet, mellow, and almost buttery. That’s what makes the sauce taste “burger-spot fancy” with barely any effort.
• Oil temperature matters more than anything: Keeping the oil around 350°F is the difference between crispy chicken fries and greasy chicken fries. If the oil is too cool, the breading soaks up oil. Too hot, and the outside browns before the chicken cooks through.
• Sauce swaps if you’re missing something: No mayo? Greek yogurt works for a lighter dip, but it will be tangier and less classic “aioli” style. No lemon juice? Use a small splash of vinegar (white wine vinegar is perfect) for acidity. No chili flakes? Leave them out or use a pinch of cayenne for heat without flakes.
• Seasoning upgrades: If you want a more flavorful crust, add about 1 teaspoon paprika or smoked paprika to the flour mixture. It boosts color and gives the chicken fries that “snack shop” vibe.

How to Make Homemade Chicken Fries

Step 1: Roast the garlic

Preheat oven to 375°F. Place the halved garlic bulb on a double layer of foil. Drizzle the cut sides with olive oil and sprinkle with a pinch of salt. Wrap tightly and place on a small rimmed pan. Roast 30-35 minutes until soft and golden.

Step 2: Make the garlic aioli

Squeeze the roasted garlic cloves into a bowl and mash into a paste. Add mayonnaise, lemon juice, Worcestershire sauce, salt, and pepper. Whisk until smooth. Cover and refrigerate until serving. This is even better after it sits for a few hours.

Step 3: Slice and season the chicken

Slice the chicken into thin strips about ½ inch wide so they resemble fries. Season with salt and pepper.

Step 4: Set up the breading station

Take out three bowls for your breading station. Whisk the eggs until well beaten in one bowl. Combine flour, garlic powder, onion powder, chili flakes, salt, and black pepper in another bowl. Add breadcrumbs to the third bowl.

Step 5: Bread the chicken fries

Coat each chicken strip in the seasoned flour, shaking off excess. Dip into the egg, letting extra drip off. Press into breadcrumbs to coat well.

Step 6: Fry until crispy

Heat oil in a large pot over medium-high heat until it reaches 350°F. Fry chicken strips in batches, 2-4 minutes per side, turning as needed, until golden brown and cooked through. Do not overcrowd the pot. Drain on paper towels and keep the oil temperature steady between batches.

Step 7: Serve

Serve chicken fries hot with roasted garlic aioli on the side for dipping.

Pro Tips To Make The Best Chicken Fries at Home

• Cut even strips: Keep the chicken fries as uniform as possible so they cook at the same speed. Uneven strips are how you end up with some pieces dry while others are undercooked.
• Season the flour, not just the chicken: The crust is what you taste first, so flavor has to live in the breading. A well-seasoned flour layer is the difference between “fried chicken strips” and true copycat chicken fries.
• Use one hand for wet, one hand for dry: This keeps your breading station from turning into a clumpy mess and helps the coating stay light and even.
• Press the breadcrumbs on: A gentle press helps the coating actually stick and gives you a thicker, crunchier crust that won’t fall off in the oil.
• Keep the oil at 350°F and fry in batches: Oil temp matters more than people think. Too cool, and the breading gets greasy. Too hot and the outside browns before the chicken cooks. Don’t overcrowd the pan, crowding drops the temp fast.
• Drain on a rack if you can: Paper towels work, but a wire rack keeps air circulating underneath, keeping the crust crisp instead of steaming and turning soft.
• Let them rest 1–2 minutes after frying: That quick rest helps the crust set and stay crunchy, especially if you’re frying multiple batches.
• Check doneness the simple way: Chicken fries are done when the thickest piece is opaque all the way through and feels firm. If you use a thermometer, you’re aiming for 165°F internal temperature.
• Keep the aioli balanced: Roasted garlic is sweet and mellow, but it can still dominate. Start with a smaller amount, mix, then taste and adjust with lemon, salt, and pepper so it’s creamy and garlicky, not harsh.

Air Fryer and Oven Options

Frying still gives you the most classic chicken fries crunch, but these methods are great when you want less mess and a lighter option.

• Air fryer: Preheat to 400°F. Arrange the breaded chicken fries in a single layer and spray lightly with oil. Air fry for 8–10 minutes, flipping halfway, until golden, crispy, and cooked through.
• Oven: Bake on a wire rack set over a sheet pan at 425°F for 15–18 minutes, flipping once, until browned and cooked through. A quick spray of oil on the breaded strips helps them crisp and color like frying.

Storage, Reheating, and Make-Ahead Tips

• Refrigerator: Store leftover chicken fries in an airtight container in the fridge for up to 3 days. If you can, store them on a paper towel or parchment to reduce moisture buildup.
• Reheating (best way): Reheat in the oven or air fryer so they crisp back up. Heat at 375°F until hot and crunchy again, usually 6–10 minutes depending on thickness. The microwave works for speed, but it will soften the coating.
• Freezing: For best results, freeze the breaded, uncooked chicken fries. Lay them on a sheet pan until solid, then transfer to a freezer bag. Cook from frozen (fry or air fry), adding a few extra minutes as needed until cooked through.
• Roasted garlic aioli storage: Keep the aioli in a covered container in the fridge for up to 4 days. Stir before serving.
• Make-ahead tips: You can roast the garlic and make the aioli 1 day ahead. You can also bread the chicken fries and keep them on a rack in the fridge for a few hours before cooking. Fry right before serving for the crispiest texture.

Chicken Fries FAQs

Are these the same as Burger King chicken fries?

They’re inspired by Burger King, but they’re not exactly the same, and that’s the point. Burger King chicken fries are more of a processed, nugget-style chicken, while these are made with real chicken breast strips, so you get a juicier bite and a fresher “chicken” texture. The seasoning and crispy coating give you that same snackable, dippable vibe, but homemade tastes cleaner and crunchier right out of the fryer.

Are chicken fries just chicken tenders?

They’re similar, but not the same. Chicken fries are cut thinner and shaped like fries, so they cook faster and feel more snackable and dippable than traditional tenders.

How do I keep the breading from falling off?

Pat the chicken dry first, shake off excess flour and egg, and press the breadcrumbs on gently so they adhere. Once they hit the oil, don’t move them around too much; let the crust set before flipping.

What oil is best for frying chicken fries?

Use a neutral, high-heat oil like canola, vegetable, or peanut oil. These handle frying temperatures well and won’t add a strong flavor that competes with the seasoning.

Can I make chicken fries ahead of time for a party?

Yes. Fry them, then keep them warm on a wire rack over a sheet pan in a 200°F oven and serve within about an hour for the best crunch. If needed, you can re-crisp them quickly in a 375°F oven or air fryer right before serving.

Can I use chicken thighs instead of chicken breasts?

You can. Thighs are juicier, but they’re a little harder to slice into neat fry shapes. If you use thighs, trim them into even strips so they cook at the same speed.

My Final Thoughts

These homemade chicken fries are crispy, flavorful, and way more satisfying than the fast-food version, especially when you dip them into that roasted garlic aioli. Make these once, and you'll never want the fast food version again. If you try this recipe, leave a comment and a review below so I can hear what you think.

Crispy Chicken Recipes to Try Next

• Fried chicken thighs
• Fried chicken breast
• McDonald's chicken nuggets
• Crispy chicken wraps
• Buttermilk chicken tenders