Name: Copycat Cheetos Chicken Fries
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 32 fries
Ingredients: Nonstick cooking spray, for spraying the baking dish; 6 cups crispy cheese puffs, such as Cheetos®; 1 pound all white meat ground chicken; 1 teaspoon chicken bouillon powder or crumbled cube; 1/2 teaspoon garlic powder; 1/2 teaspoon paprika; Kosher salt and freshly ground black pepper; Vegetable oil, for frying; 1 cup all-purpose flour; 3 large eggs, lightly beaten; 1/2 cup ranch dressing

Directions

Watch how to make this recipe.

Special equipment:

a deep-frying thermometer

Preheat the oven to 400 degrees F. Spray an 8-inch square baking dish with cooking spray.
Add the cheese puffs to a food processor and grind to fine crumbs.
In a large bowl, mix the ground chicken, chicken bouillon, garlic powder, paprika, 1/4 cup of the cheese puff crumbs, 1 teaspoon salt and 1/2 teaspoon black pepper with your hands until combined. Press the chicken mixture into the baking dish, creating an even layer. Bake until the chicken is cooked, 7 to 10 minutes. Set aside to cool slightly, then turn out onto a cutting board and cut into 4-by-1/2-inch sticks.
Meanwhile, fill a heavy skillet or a Dutch oven halfway with oil. Heat over medium-high heat until a deep-frying thermometer registers 350 degrees F.
Put the flour, eggs and remaining cheese puff crumbs in separate shallow dishes. Season the flour with 1 teaspoon salt and 1/2 teaspoon pepper. Dip each chicken stick first in the flour, then in the egg, then in the crumbs.
Add the sticks to the hot oil a few at a time, making sure not to overcrowd. Fry, turning frequently, until crispy, about 1 minute. Remove to a paper-towel lined plate. Serve warm with ranch dressing.