Chicken Fries with Chipotle Mayo
Ingredients:
1 lb boneless, skinless chicken breasts, cut into 1/2-inch thick strips
1 cup all-purpose flour
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
1 large egg, beaten
1 1/2 cups panko bread crumbs
1/2 cup vegetable oil, for frying
For the Chipotle Mayo:
1/2 cup mayonnaise
1 tbsp adobo sauce from canned chipotle peppers in adobo
1 tsp lime juice
1/4 tsp cumin
Instructions:
1. In a shallow dish, combine the flour, paprika, garlic powder, onion powder, salt, and pepper. In a separate shallow dish, beat the egg. In a third shallow dish, place the panko bread crumbs.
2. Dredge each chicken strip in the flour mixture, ensuring it's fully coated. Then, dip the floured chicken strip into the beaten egg, allowing any excess to drip off. Finally, coat the chicken strip thoroughly in the panko bread crumbs, pressing gently to adhere.
3. Heat the vegetable oil in a large skillet over medium-high heat. The oil is ready when a small pinch of bread crumbs sizzles immediately upon contact.
4. Carefully place the breaded chicken strips in the hot oil, working in batches to avoid overcrowding the pan. Fry for 2-3 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
5. Remove the cooked chicken fries from the skillet and place them on a wire rack or paper towel-lined plate to drain excess oil.
6. While the chicken fries are cooking, prepare the chipotle mayo. In a small bowl, whisk together the mayonnaise, adobo sauce, lime juice, and cumin until well combined. Taste and adjust seasonings as needed, adding more adobo sauce for extra heat if desired.
7. Serve the hot chicken fries immediately with the chipotle mayo for dipping. Enjoy!