Slice the chicken into thin strips, about ½ inch wide, so they resemble fries. Season with ½ teaspoon salt and the pepper.
In a medium bowl, whisk together the flour, garlic powder, and remaining teaspoon salt.
In a separate medium bowl, whisk the eggs with the Frank’s® RedHot Buffalo ‘N Ranch Thick Sauce until well combined.
Add the panko bread crumbs to a third medium bowl.
Using tongs, coat the chicken strips in the flour, shaking off the excess. Transfer the chicken to the egg mixture and coat fully. Transfer to the panko bread crumbs and coat completely.
Heat the oil in a medium-sized skillet over medium heat. Shallow-fry the chicken fries for 1–2 minutes on each side, flipping with tongs, until fully cooked and golden brown. Drain on paper towels and sprinkle with a bit more salt.
Garnish the chicken fries with parsley and serve with Frank’s RedHot Buffalo ‘N Ranch Thick Sauce for dipping.
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