Description
Crispy baked chicken fries and sweet potato fries served with a tangy honey-mustard dipping sauce. A fun twist on comfort food!
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch strips
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional, for a little kick)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 large sweet potatoes, peeled and cut into 1/2-inch thick fries
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup mayonnaise
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon smoked paprika
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Sweet Potatoes: Peel the sweet potatoes and cut them into fry shapes (about 1/2-inch thickness).
- Season the Fries: In a large bowl, toss the sweet potato fries with 2 tablespoons of olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper.
- Arrange on Baking Sheet: Spread the seasoned sweet potato fries in a single layer on a baking sheet lined with parchment paper.
- Bake the Fries: Bake for 20-25 minutes, flipping halfway through, until the fries are tender and slightly crispy.
- Prepare the Chicken: Cut the chicken breasts into strips, about 1-inch thick.
- Set up the Breading Station: Set up three shallow dishes.
- Dish 1: Combine the flour, garlic powder, onion powder, paprika, cayenne pepper (if using), salt, and pepper.
- Dish 2: Place the beaten eggs.
- Dish 3: Combine the panko breadcrumbs and grated Parmesan cheese.
- Bread the Chicken: Dredge each chicken strip in the flour mixture, then dip it in the beaten eggs, and finally coat it thoroughly in the panko breadcrumb mixture, pressing gently to ensure the breadcrumbs adhere. Repeat for all strips.
- Heat the Oil: Heat the olive oil in a large skillet over medium-high heat.
- Cook the Chicken: Carefully place the breaded chicken strips in the hot oil, making sure not to overcrowd the pan. Cook for 3-4 minutes per side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F/74°C).
- Remove and Drain: Remove the cooked chicken strips from the skillet and place them on a wire rack lined with paper towels to drain any excess oil.
- Combine Ingredients: In a small bowl, whisk together the mayonnaise, honey, Dijon mustard, apple cider vinegar, and smoked paprika.
- Taste and Adjust: Taste the sauce and adjust the seasonings as needed.
- Chill (Optional): For the best flavor, chill the dipping sauce in the refrigerator for at least 30 minutes before serving.
- Arrange: Arrange the sweet potato fries and chicken fries on a platter.
- Serve: Serve immediately with the dipping sauce (if using).
Notes
- For crispier sweet potato fries, make sure they are spread out in a single layer on the baking sheet. Overcrowding will cause them to steam instead of roast.
- Don’t overcrowd the skillet when cooking the chicken fries. Cook in batches to maintain the oil temperature and ensure even cooking.
- The cayenne pepper in the chicken breading is optional. Adjust the amount to your preferred level of spiciness.
- The dipping sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 25 minutes