recipe by @thenortherngrillers

Side dish / starter / light bite

Time to prep – 10 minutes

Cooking time – 5 minutes


1 chicken breast makes around 8-10 fries.  If doubling up on recipe just add additional flour/panko crumbs as you go, there will be enough egg/milk mixture



Chicken Breast

2 eggs

50 ml milk

Plain Flour for dusting

Panko Crumbs

Norfolk Smoke Pit rub of your choice

Frying oil (vegetable or sunflower)

Sea salt



1. Slice chicken breast into thin strips, about 1 cm wide and thickness
2. Set up three bowls – one with flour, one with milk and eggs whisked together and one with the panko breadcrumbs
3. Add a good amount of your chosen rub to each bowl and mix to combine.
4. Take a chicken piece and coat firstly in the flour mixture (shake off excess) and then in the egg mixture, before rolling in the breadcrumbs to coat it fully.
5. Repeat process with all the chicken pieces.
6. Heat up oil in a deep sided frying pan ( around 1 inch deep) or deep fat fryer to 170-180c
7. When up to temperature, gently lower each of the chicken fries into the oil and cook until golden brown, around 5 minutes. If cooking a lot, cook in batches so as to not kill the temperature of the oil.
8. Check with Thermapen that internal temperature is at least 75c
9. Finish off with a sprinkle of sea salt and your chosen dips/sauces.