Prep Time



Cook time




  • 1 pound boneless, skinless chicken breasts, cut lengthwise into 1/2-inch strips
  • 1 tablespoon vegetable oil
  • 2 teaspoons salt
  • 1 1/2 teaspoons cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground black pepper
  • 1 cup flour
  • 2 eggs, beaten
  • 1/3 cup Frank's RedHot® Original Cayenne Pepper Hot Sauce
  • 2 cups panko bread crumbs
  • Canola oil, for frying
  • Buffalo Ranch Dip'n Sauce


  1. SEASON the chicken strips with vegetable oil, salt, cayenne pepper, garlic powder, onion powder, and ground black pepper in a large bowl. Add flour to another bowl.
  2. MIX beaten eggs and FRANK'S RedHot® Original Cayenne Pepper Sauce in a bowl.
  3. HEAT 2 inches of oil in a large pot or cast iron skillet over medium heat. Allow the oil to reach between 350°F - 365°F.
  4. DIP chicken strips in flour, followed by egg wash, and then panko bread crumbs, pressing to adhere. Return to egg wash, and back to panko, pressing again to adhere.
  5. PLACE, carefully, the chicken fries in hot oil. Cook until golden brown and very crispy. Remove the fries from the oil and place on a plate lines with paper towels or a wire rack.
  6. SERVE hot and crispy with FRANK'S RedHot® Dip'n Buffalo Ranch Sauce.

    Test Kitchen Tips: • Try making these in your Air-Fryer! Cook the chicken fries in a 400°F air-fryer for 10 - 12 minutes or until crispy and fully cooked. Spray with a little non-stick cooking spray before cooking. Make sure to not over crowd the basket or tray.
    • Try making these in your Oven! Cook the fries in a 400°F oven for 10 – 15 minutes on a lined baking sheet until crispy and fully cooked. Make sure to spray the fries lightly with some non-stick cooking spray.
    • Try these delicous chicken fries with our other FRANK'S RedHot® Dip'n Sauces!