Chicken Straws with Comeback Sauce

Chicken Straws with Comeback Sauce

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
  1. In a small bowl, stir together 2 teaspoons salt, 1 teaspoon paprika, ½ teaspoon pepper, brown sugar, and ¼ teaspoon garlic powder.
  2. 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.
  3. In a shallow dish, whisk together flour, remaining 2½ teaspoons salt, remaining 1 teaspoon paprika, and remaining 1 teaspoon garlic powder.
  4. 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.
  5. In a Dutch oven, pour oil to a depth of 2 inches and heat over medium heat until deep-fry thermometer reads 350°.
  6. 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.
  7. 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.



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