Kids and adults alike will keep reaching for more of these fun bites.
Chicken Straws with Comeback Sauce
Makes 4 Servings
- 1½ tablespoons kosher salt, divided
- 2 teaspoons paprika, divided
- 1 teaspoon ground black pepper, divided
- 1 teaspoon light brown sugar
- 1½ teaspoons garlic powder, divided
- ½ cup mayonnaise
- 2 tablespoons ketchup
- 2 tablespoons minced white onion
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 teaspoons hot sauce, divided
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 1 (8-ounce) bag kettle-cooked sea salt potato chips, crushed
- ¾ cup panko (Japanese bread crumbs)
- Vegetable oil, for frying
- 1 pound boneless, skinless chicken breasts, cut into ½-inch-thick strips
- In a small bowl, stir together 2 teaspoons salt, 1 teaspoon paprika, ½ teaspoon pepper, brown sugar, and ¼ teaspoon garlic powder.
- In another small bowl, whisk together mayonnaise, ketchup, onion, Dijon, Worcestershire, 1 teaspoon hot sauce, remaining ½ teaspoon pepper, and ¼ teaspoon garlic powder. Cover and refrigerate until ready to serve.
- In a shallow dish, whisk together flour, remaining 2½ teaspoons salt, remaining 1 teaspoon paprika, and remaining 1 teaspoon garlic powder.
- In another shallow dish, whisk together eggs and remaining 1 teaspoon hot sauce. In a third shallow dish, whisk together crushed potato chips and bread crumbs.
- In a Dutch oven, pour oil to a depth of 2 inches and heat over medium heat until deep-fry thermometer reads 350°.
- Dredge chicken in flour mixture, shaking off excess. Dip in egg mixture, letting excess drip off. Dredge in potato chip mixture, pressing gently to adhere.
- Working in batches, fry until golden brown and crispy, 4 to 5 minutes. Let drain on a wire rack. Sprinkle with seasoning mixture. Serve with mayonnaise mixture.