Light and Crispy Chicken Fries | Stories of a New Mom
Light and Crispy Chicken Fries
30 mins prepServes 6
These light and crispy chicken fries are made with ground chicken and quinoa, coated in gluten-free panko breadcrumbs, and pan-fried until golden. Perfect for toddlers and can be easily frozen for future meals.
1. In a large bowl, mix together the ground chicken, cooked and cooled quinoa, 1 tbsp garlic powder, 1 tbsp onion powder, and a large pinch of salt and pepper.
2. Pour the mixture onto a parchment-lined baking tray, spreading it out to approximately 1/2 inch thick.
3. Freeze for 1-2 hours until the mixture is slightly firm but not completely frozen solid.
4. Once firm, cut the mixture into your desired shapes (fries).
5. Coat each chicken fry in the gluten-free panko breadcrumb mixture. (Optional: Blend panko for a finer texture and add more spices to the panko for extra flavor).
6. To cook, heat a small amount of avocado oil in a pan over medium heat.
7. Pan-fry the chicken fries until golden on all sides, ensuring the internal temperature reaches 165°F (74°C).
8. Let cool slightly, top with additional salt if needed, and enjoy!
9. For freezing: Once fully cooled, place the chicken fries in an airtight container and freeze. Reheat as you would a normal pre-cooked chicken nugget.
