This is the regular Chicken Fry recipe. Try out the Spicy Chicken Fry recipe here.
Servings: 36 chicken fries
These Chicken Fries are made from ground chicken, coated in a corn Chex crust and air fried to create a gluten free, lower calorie chicken fry.Print Recipe Pin Recipe
- 2 lbs (908 g) ground chicken
- 1 cup (100 g) ground corn chex
- ½ tsp (1.5 g) garlic powder
- ½ tsp (1.5 g) onion powder
- 1 tsp (4 g) salt
- ½ tsp (1 g) pepper
- 1 (1) egg
- 2 tbsp (15 g) cornstarch
For the Shaping of the Chicken Fries
- Add all of the seasonings to the ground chicken and mix.
- Spread your ground chicken out on a sheet pan in a layer that is roughly ½-¾ inches in thickness.
- Place it in the freezer for 1-2 hours or until it is solid enough to cut through easily while still maintaining shape.
- Cut the chicken into ½-¾ inch wide strips and 3-4 inches in length. I got 36 chicken fries out of 2 pounds of meat but if you make yours a bit bigger or smaller you may have a different amount, no worries though. There is a table at the bottom of this page to help you figure out the nutrition information if this is the case.
- Place the cut chicken fries back into the freezer until they are frozen solid. It will be much easier to work with when they are frozen. You can do these steps the night before if you wish.
- Measure out the corn chex and place them into a food processor or a blender to form into a powder. Season lightly with salt.
- In a ziplock bag, add some cornstarch and about half of the frozen chicken fries. Shake to coat. Do the same with the remaining chicken fries.
- Beat the egg in a shallow dish and mix in a couple of tablespoons of water to thin it out a bit. Set up a breading station with your egg wash, corn chex, and a plate for the breaded fries.
- Using one hand as your "wet" hand and one hand as your "dry" hand, dunk the cornstarch coated fries into the egg wash and then coat in corn chex. Knock off any excess breading.
- Preheat your air fryer to 400°F on the air fry setting for 15 minutes. Place the chicken fries in the air fryer in a single layer spaced about 1-2cm apart. Spray lightly with oil.
- Cook the chicken fries for 6-7 minutes, then flip and cook for an additional 6-7 minutes or until they have crisped up properly. It may take more, it make take less depending on your air fryer.
- Once you have cooked all of your fries, allow them to cool and store in a ziplock bag in the freezer.
- To reheat, turn your air fryer to the reheat setting at 300°F and heat for 4-5 minutes or until warm.
- NOTE: You can use turkey for this but it doesn't work as well as chicken. The goo stuff (just coagulated proteins) that comes out of turkey when you cook it seep through the breading and make it a bit uglier. It will still work, just knock it off the fries when you flip them and keep cooking. I would try to look for turkey with as little water added as possible to help prevent this
Calories: 51kcal | Carbohydrates: 3g | Protein: 5g | Fat: 2g
The information in the following tables are estimates for the total nutrition of the recipe, as written. If you follow the recipe listed above, as written, you can use these tables to determine the nutrition information if you wanted to split the recipe, as written, into more or less servings than what is originally listed. If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.
This Post Has One Comment
The taste is good. I would up the spices quite a bit. Particularly the salt and garlic powder. Also, give the chicken extra time in the freezer as the edges will freeze first and the cooking process can get complicated if they aren’t frozen enough. On the positive side they crisp up very nicely in the air fryer and they don’t dry out. I will be making these to freeze and reheat for a quick snack.