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Dutch kipcorn is a crispy, sausage-shaped fried chicken snack made from seasoned ground chicken and coated in corn flakes or bread crumbs. It's a beloved Dutch street food that's surprisingly easy to replicate at home with pantry staples.
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Mix ground chicken with salt, pepper, garlic powder, onion powder, and paprika until well combined.
Shape the chicken mixture into sausage-shaped logs.
Dip each shaped piece into beaten egg wash.
Roll in bread crumbs or crushed corn flakes to coat evenly.
Heat oil in a deep fryer or deep pan to 350°F (175°C).
Deep fry the kipcorn in batches until golden brown and cooked through, about 4-6 minutes.
Remove and drain on paper towels.
Serve hot with your preferred dipping sauce.
Store cooled kipcorn in an airtight container in the fridge for up to 3 days; reheat in a 350°F oven for 8–10 minutes to restore crispiness, or in an air fryer at 360°F for 5–6 minutes.
deep fryer or heavy-bottomed pot · thermometer (oil temperature control is critical) · piping bag or squeeze bottle (optional, for shaping)
Kipcorn is sausage-shaped and typically coated in corn flakes for extra crunch, while nuggets are bite-sized and often use bread crumbs. Kipcorn also has a firmer, more uniform texture from the ground chicken mixture.
You can bake at 400°F for 15–18 minutes, but you'll lose the authentic crispy exterior. Air frying at 380°F for 10–12 minutes gives closer results to deep frying.
Chill the mixture for 30 minutes, then use your hands or a piping bag to form long, thick cylinders (3–4 inches). Refrigerate again before coating and frying for easier handling.
Traditional Dutch pairings include ketchup, mayonnaise, or a tangy curry sauce. Mix mayo with curry powder and a splash of hot sauce for a quick homemade option.
Yes—freeze uncooked breaded sausages on a tray, then transfer to a bag. Fry from frozen, adding 1–2 minutes to cooking time.
