Making Burger King Chicken Fries At Home | But Better

Pour the BBQ sauce into a small bowl and add the mustard (½ cup), mayonnaise (½ cup) and chili crisp (1 Tbsp), if using. Whisk to thoroughly combine. Refrigerate until ready to use.

Into a large bowl, add the strips of chicken breast (1 lb) and the chicken fat. Season with 2 tsp garlic powder (4 tsp), ¾ tsp MSG (1 ¾ tsp), 2 tsp salt (4 tsp), ground white pepper (1 tsp), and granulated sugar (1 tsp). Mix to combine.

Gradually pass the seasoned chicken through an electric meat grinder until finely ground.

Line 1 large or 2 smaller baking sheets with parchment paper.

To form the chicken fries, use dampened hands to mold the seasoned ground chicken into the shape of French fries. Use a bench scraper, or similar tool, to transfer the chicken fry onto the prepared baking sheet. Repeat until all of the chicken is used.

Place the baking sheet of raw chicken fries into the freezer for 15 minutes to firm up.

Fill a 7-8 quart heavy bottomed pot just over halfway with oil (3 ½ quarts). Heat to 350°F. Line a baking sheet with a cooling rack and place that next to the hot oil.

In a medium bowl, whisk together the flour (1 cup), the remaining 2 tsp of garlic powder, remaining 1 tsp MSG, the Spanish paprika (2 tsp) and the remaining 2 tsp salt.

In a separate medium bowl, beat the eggs (2 large) and water (1 Tbsp) until evenly combined.

In a third medium bowl, add the panko breadcrumbs (1 cup).

Remove the chicken fries from the freezer. In batches, evenly coat the chicken fries in flour (1 cup) and shake off the excess. Dip in the egg wash to fully coat, allowing the excess to drip off before adding to the bowl of panko (1 cup). Gently toss the fries and lightly press into the panko making sure there are no bald spots.

In batches, add the chicken fries to the hot oil (3 ½ quarts) and fry for 3-4 minutes until golden brown, crispy and cooked through. Transfer to the prepared cooling rack to drain of excess oil.

Serve with the chicken fry sauce for dipping.