Ranch Cheddar Chicken Fries

Ingredients

• 2 (12.5 oz) cans chicken, well drained
• 1 cup shredded Colby Jack or sharp cheddar cheese
• 1 large egg
• 1 (1 oz) packet ranch seasoning mix
• ¼ cup grated Parmesan cheese
• ½ cup seasoned panko breadcrumbs, or regular seasoned breadcrumbs
• ½ tsp garlic powder, optional
• ½ tsp smoked paprika, optional
• ¼ tsp black pepper
• Cooking spray

Steps

1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment paper or lightly grease it.
3. Drain the canned chicken thoroughly. Press it with paper towels until as much moisture as possible is removed.
4. In a large bowl, combine the chicken, cheese, egg, ranch seasoning, Parmesan, breadcrumbs, garlic powder, smoked paprika, and black pepper.
5. Mix until everything is evenly combined.
6. Shape the mixture into fry-sized sticks about 4 inches long and ½ inch thick.
7. Arrange on the prepared baking sheet, leaving a little space between each.
8. Lightly spray the tops with cooking spray.
9. Bake for 20 minutes.
10. Carefully flip each chicken fry.
11. Spray the tops again lightly with cooking spray.
12. Bake another 8–10 minutes, until golden brown and firm.
13. For extra crispiness, broil for the final 1–2 minutes, watching carefully to prevent burning.

Notes

• Serve with ranch dressing, honey mustard, BBQ sauce, or buffalo sauce.
• Good sides: baby carrots, celery sticks, bell pepper strips, cucumber slices, or broccoli florets.
• The drier the canned chicken, the crispier the finished chicken fries.
• Colby Jack melts a little smoother than cheddar, but either works well.
• These freeze well after baking. Cool completely, freeze on a baking sheet, then transfer to a freezer bag.
• Reheat from frozen at 400°F for 10–12 minutes or in an air fryer at 375°F for 6–8 minutes.