Burger King Chicken Fries (Restaurant Copycat)

Nutrition Facts

Instructions

1. 1Pat chicken breasts completely dry with paper towels. Slice each breast lengthwise into strips measuring approximately 3-4 inches long and ½ inch thick, creating uniform fry-shaped pieces.
2. 2Combine 1 cup flour, cornstarch, garlic powder, onion powder, sea salt, paprika, black pepper, and baking powder in a large shallow bowl. Mix thoroughly with a whisk until all seasonings distribute evenly throughout.
3. 3Whisk eggs and cold water together in a separate medium bowl until completely blended and slightly frothy.
4. 4Place remaining ¼ cup flour in a third shallow dish for the initial coating.
5. 5Dredge each chicken strip first in the plain flour, shaking off excess. Dip into the egg wash mixture, allowing excess to drip back into the bowl. Finally, press into the seasoned flour-cornstarch mixture, coating all sides generously and pressing firmly so breading adheres.
6. 6Arrange breaded chicken strips on a parchment-lined baking sheet in a single layer, ensuring they don't touch. Freeze for minimum 1 hour, preferably 2 hours, to set the coating and prevent separation during frying.
7. 7Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of 3-4 inches. Heat oil to precisely 365°F using a deep-fry thermometer.
8. 8Remove chicken fries from freezer. Working in small batches of 6-8 strips, carefully lower into hot oil. Fry until golden brown and crispy, about 3-4 minutes per batch, turning once halfway through for even browning.
9. 9Transfer cooked chicken fries to a wire rack set over paper towels to drain excess oil. Allow oil to return to 365°F between batches.
10. 10Season immediately with a light sprinkle of additional salt if desired while still hot.
11. 11Serve in a paper-lined basket or on a platter with your favorite dipping sauces such as honey mustard, ranch, or barbecue sauce.