Burger King Chicken Fries

Burger King has been around for a long time, and when I was young, I vaguely remember riding shamelessly through their takeout window to pick up a Whopper Jr. and perhaps the occasional

onion rings. Those memories were calling my name when it came to developing their classic chicken fries recipe, especially when my dad finds himself there biweekly. This copycat recipe perfects every party of the drive-thru favorite, from the crispy, thin chicken to the signature smoky sauce. Skip going out—this homemade recipe makes it easier than every to stay in and take it easy. Here’s everything you need to know: 

What’s in a chicken fry?
Burger King may have their secret formula to crispy chicken finger perfection, but these are worthy of stardom. I used chicken breasts cut into thin strips and seasoned with salt and sugar. They’re then coated in bread crumbs, garlic powder, onion powder, black pepper, dried parsley, and dried thyme.

Top tip: In order to get those perfectly thin strips, freezing is an important step, so you shouldn’t skip it. You need to freeze for at least 1 hour. 

The chicken fry sauce:
Apparently Burger King’s chicken fry sauce was a total hit, but it has since been eliminated from the menu. This version includes a concoction of popular ingredients associated with the famous sauce: BBQ, mayonnaise, mustard, and honey.

The chicken fries can be breaded and frozen for up to 2 weeks before frying. Once fried, they’re best eaten right away but can be stored for up to 3 days in an airtight container. Reheat in a toaster or oven when ready to enjoy.

Did you make this? Let us know in the comments below!