Add all of the seasonings except the paprika and cayenne 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. NOTE: the video is just showing you the process, ignore how many it made.
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 and add the cayenne and paprika.
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 the hot sauce. 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