Garlic Aioli Sauce

Preheat oven to 375° F.

Place cut garlic bulb in the middle of a double layer of foil. Drizzle the cut sides of the bulb with olive oil and sprinkle with a pinch of kosher salt. Wrap the foil up around the garlic and place on a small rimmed pan. Roast for 20-25 minutes, or until the garlic is soft and golden brown.

Squeeze the roasted garlic cloves out of their skins, into a medium bowl. Mash them into a paste with a fork. Add the mayonnaise, lemon juice, Worcestershire sauce, salt, and pepper, and whisk until well combined.

Cover tightly and refrigerate until ready to use. This can be made several hours in advance or even the day before.

Chicken Fries

Slice the chicken into thin strips, about ½ inch wide, giving them a similar appearance to French fries.

Mix together the garlic powder, onion powder, chili flakes, salt, and black pepper. Season the chicken strips with this spice mixture.

In shallow bowl, whisk the eggs until well beaten.

In a second bowl, place the flour.

In a third bowl, place the breadcrumbs.

Coat each chicken strip in the flour, shaking off any excess. Then dip each chicken strip in the beaten egg, followed by the breadcrumbs.

In a large skillet over medium heat, add enough vegetable oil to cover the bottom of the skillet by 1 inch.

Once oil is at 350° F, carefully add the chicken strips, taking care to not overcrowd the skillet. Fry for 2-4 minutes per side, turning as needed, until chicken fries are cooked through and have a crispy, golden brown exterior. Remove from skillet and drain on paper towels. Adjust heat as needed to maintain oil temperature of 350° F while frying.

Serve the chicken fries hot with garlic aioli sauce on the side for dipping.