Add chicken, salt, pepper, onion powder, garlic powder, paprika, and olive oil to a food processor and pulse until minced.
Fill the chicken mixture into a ziplock bag and cut a hole in one corner of the bag. Squeeze the bag to pipe your chicken fries on a parchment lined sheet tray.
Place fries in the freezer for about 30 minutes – until firm enough to handle.
Meanwhile, set up your breading station: Add cornstarch, salt, pepper, garlic and paprika to one shallow bowl.
Then whisk eggs and 2 tablespoons of water in a second shallow bowl.
Finally, add panko breadcrumbs seasoned with salt and pepper to the third shallow bowl.
Once slightly frozen, dredge the chicken fries through the cornstarch mixture, then the egg wash, and then into the panko breadcrumbs. Repeat this process with the rest of the fries.
Heat oil in a large pot or dutch oven to 325 degrees. Add fries, a few at a time, being sure to not overcrowd the pan. Fry for 4-5 minutes until golden brown on all sides. Drain and season with a sprinkle of salt. Serve with honey mustard (optional)

Chicken Fries

Honey Mustard