Copycat Burger King Chicken Fries Recipe

Burger King chicken fry fans can enjoy the crispy treat from the comfort of their homes thanks to this delicious copycat recipe. Courtesy of Mashed recipe developer Patterson Watkins, these fries are ready to devour in just over an hour. While you might be able to pick up a batch from your local BK more quickly, these are guaranteed to hit the spot with their undeniable freshness. Made from scratch with pantry staples and a few extras, you can feel good about digging into this fried snack.

Not too dissimilar from a chicken tender, chicken fries have an even larger crunchy surface to savor. "These little tasty devils rank as one of my favorites. Gotta love BK's ingenuity," Watkins says. "These french fry–shaped breaded chicken wonders are well seasoned, crispity-crunchy, and definitely dip-able." That's right — her recipe includes a creamy dipping sauce to complement the crunch. Classic condiments, including ketchup, mayo, and mustard, make an appearance, along with sweet and spicy add-ins to round it out. 

This recipe has a few components, starting with the seasoning mix. You'll need salt, garlic powder, onion powder, chicken bouillon powder, and paprika. Next, for the dipping sauce, get mayonnaise, ketchup, yellow mustard, honey, hot sauce, and Worcestershire sauce. Finally, for the chicken fries, pick up some ground chicken, vegetable or canola oil for frying, all-purpose flour, eggs, and panko breadcrumbs.

Make the spice mix: Place the salt, garlic powder, onion powder, bouillon powder, and paprika in a medium bowl, and stir to combine.

Make the dipping sauce: Place the mayonnaise, ketchup, mustard, honey, hot sauce, Worcestershire sauce, and 1 teaspoon of the spice mix in a medium bowl. Whisk to combine.

Cover with plastic wrap, and refrigerate while you prepare the chicken fries.

Place the ground chicken and 2 teaspoons of the spice mix in a medium bowl. Mix, using your hands, until thoroughly blended.

Line a large baking sheet with parchment paper.

Using a small scoop or tablespoon, portion the ground chicken, placing the portions on the prepared baking sheet.

Dampen your hands with a little water and roll the ground chicken portions into long, fry-like shapes. Once rolled, place the baking sheet in the freezer for 15–20 minutes, or until the fries are firm.

Fill a large Dutch oven or a deep fryer with oil (about ⅓ full) and bring to 350 F over medium-high heat.

Meanwhile, set up your breading station: Place the flour, egg, and breadcrumbs in individual, shallow bowls.

Season the flour with 1 tablespoon of the spice mix and stir to combine. Beat the eggs until blended.

Once the chicken fries have firmed, remove from the freezer. Coat the fries first in the seasoned flour, followed by the egg, and, lastly, the breadcrumbs, using your hands to gently press and adhere the breadcrumbs to the chicken.

Place the breaded chicken fries on a wire rack to prepare for frying.

Once the oil has preheated, fry the chicken fries for 3–4 minutes, or until golden brown, cooked through, and crisp. Work in batches of 3–4 fries at a time.

Remove the fries from the oil using a slotted spoon and set aside on a wire rack to drain.

Serve the chicken fries hot with the dipping sauce on the side.

Unless you're regularly deep frying foods, you probably don't have a proper fryer and are relying on a pot of hot oil. "If you are working without a deep fryer, the best tool to have in your arsenal is an instant read thermometer," Watkins recommends. There are plenty of models depending on your needs, and Watkins notes that she also uses hers for baking or roasting. More importantly, she says, "it has a long wire tether, which helps keep the thermometer out of the way during frying" — not to mention, it also helps prevent your fingers from getting burned in the hot oil. 

Aside from a thermometer, Watkins stresses the importance of working in small batches. "Don't overload your fryer or frying oil — that will lead to soggy, oil-logged goods," she says. "The oil temperature drops when you overload." That's not the worst of it: "Overloading will cause an overflow," Watkins adds. Soggy chicken and an oil mess are not part of the agenda here. 

The measurements for the spice mix will leave you with some leftovers, and you may even want to double or triple the batch once you get a taste. Having a ready-made spice blend is an easy way to spruce up your dinner plans with minimal effort. Watkins loves the combination of salt, garlic powder, onion powder, chicken bouillon powder, and paprika, saying, "It is a tasty one with many uses outside of this recipe."

Sticking to the same profile as this recipe, Watkins shares, "I really like it as a rub for grilled chicken or for seasoning up burgers (beef, turkey, chicken, or veggie)." As well, you could add it to a chicken soup to layer on the flavor, or toss it into a baked rice dish along with some shredded chicken. A pot of beans would also benefit from this potent seasoning blend to give it an added, savory element. Meanwhile, for a super easy dip, combine plain yogurt or mayonnaise with a few teaspoons of spice mix.