Ingredients
Garlic Aioli Sauce
- 1 garlic bulb (cut in half cross-wise)
- 1 tablespoon olive oil
- 1 cup good quality mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- Morton kosher salt (to taste)
- Freshly ground black pepper (to taste)
Chicken Fries
- 1 pound boneless chicken breast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried red chili flakes
- 2 teaspoons Morton kosher salt
- 1 teaspoon black pepper
- 1 cup all-purpose flour
- 3 large eggs
- 1 cup dried breadcrumbs
- Vegetable oil (for frying)
Instructions
- Prepare the Garlic Aioli Sauce: Preheat your oven to 375°F. Place the cut garlic bulb in the center of a double layer of foil, drizzle the olive oil on the cut sides, and sprinkle with a pinch of kosher salt. Wrap the garlic securely in the foil and set on a small rimmed pan. Roast in the oven for 20-25 minutes until the garlic is soft and golden brown. Remove from the oven and allow to cool.
- Make the Aioli: Squeeze the roasted garlic cloves out of their skins into a medium bowl. Mash the cloves into a smooth paste using a fork. Add the mayonnaise, lemon juice, Worcestershire sauce, salt, and freshly ground pepper. Whisk all ingredients together until well combined. Cover tightly and refrigerate until serving. The aioli can be made several hours ahead or the day before.
- Slice the Chicken: Cut the boneless chicken breasts into thin strips approximately ½ inch in width, resembling French fries in shape and size.
- Season the Chicken: Combine garlic powder, onion powder, dried chili flakes, kosher salt, and black pepper in a small bowl. Toss the chicken strips in this seasoning mixture to evenly coat.
- Prepare the Breading Stations: In three separate shallow bowls, place the flour in the first, beat the eggs until smooth in the second, and place the breadcrumbs in the third.
- Bread the Chicken Strips: Coat each seasoned chicken strip first in the flour, shaking off excess, then dip into the beaten eggs, and finally coat thoroughly with breadcrumbs. Ensure each strip is completely covered for a crispy exterior.
- Heat the Oil: In a large skillet, pour enough vegetable oil to cover the bottom to a depth of about 1 inch. Heat the oil over medium heat until it reaches 350°F (use a thermometer for accuracy).
- Fry the Chicken Fries: Carefully add the breaded chicken strips to the hot oil without overcrowding. Fry for 2 to 4 minutes on each side, turning as needed, until they are cooked through and golden brown and crispy on the outside. Maintain the oil temperature at 350°F during frying. Remove chicken fries with a slotted spoon and drain on paper towels to remove excess oil.
- Serve: Serve the hot, crispy chicken fries alongside the garlic aioli sauce for dipping. Enjoy immediately for the best texture and flavor.
Notes
- Roasting the garlic brings out a sweet, mellow flavor that elevates the aioli.
- Maintain oil temperature carefully to ensure chicken fries cook evenly and remain crispy without absorbing too much oil.
- You can substitute panko breadcrumbs for a crunchier texture.
- Make the garlic aioli a day ahead to deepen the flavors.
- Chicken strips can be kept warm in a low oven while frying the rest.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
