Chicken Nuggets & Fries Recipe

Prep the chicken

Trim any fat from the chicken breasts and pat dry. Cut the chicken into 1 to 1 1/2-inch bite-size pieces and place in a medium bowl.

Marinate

Whisk together buttermilk and the egg in a bowl. Add the chicken pieces, toss to coat, cover, and refrigerate for at least 20 minutes (up to 2 hours). This tenderizes and flavors the nuggets.

Prep coating stations

In a shallow bowl mix flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper. In a second bowl beat a single egg (if desired) or use the buttermilk from the marinade. In a third bowl combine panko and grated Parmesan.

Coat the nuggets

Remove chicken from the buttermilk, letting excess drip off. Dredge pieces first in the seasoned flour mixture, then dip briefly into beaten egg (or leftover buttermilk), then press into the panko-Parmesan mixture to fully coat. Place coated pieces on a wire rack while you heat the oil.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or Dutch oven to a depth of about 2 inches (roughly 2-3 cups). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb: it should sizzle and brown slowly.

Fry nuggets

Fry the coated chicken in batches without crowding — about 3 to 4 minutes per side or until golden brown and an instant-read thermometer inserted into the center reads 165°F (74°C). Adjust heat to maintain 325–350°F while frying. Use a slotted spoon to transfer nuggets to a paper-towel-lined baking sheet or wire rack.

Keep warm

If making large batches, keep finished nuggets in a single layer on a baking sheet in a 200°F (95°C) oven to stay warm and crisp while you finish frying the rest.

Prep potatoes

Peel the potatoes if you prefer (leaving skin on is fine). Cut into 1/4- to 1/2-inch sticks for standard fries. Rinse the cut potatoes under cold water until the water runs clear to remove surface starch.

Soak and dry

Place the rinsed potato sticks in a bowl of cold water and soak for at least 30 minutes (or up to 2 hours). Drain and pat completely dry with kitchen towels or a clean dish towel — removing moisture is essential for crisp fries.

Par-fry (optional for extra crispiness)

Heat oil in a heavy pot to 325°F (160°C). Fry potatoes in batches for 3 to 4 minutes until soft but not browned. Remove and drain on paper towels. This step can be skipped if you prefer a single fry method, but par-frying yields crispier results.

Final fry

Increase oil temperature to 375°F (190°C). If you par-fried, return potatoes to the hot oil in batches and fry 2 to 3 minutes until golden and crisp. For a single fry (no par-fry), fry at 350–375°F for 4 to 6 minutes until golden. Remove fries with a slotted spoon and drain on paper towels.

Season

While still hot, toss fries with cornstarch (sprinkle lightly) if you want extra crisp texture, then season with sea salt, freshly ground black pepper, and optional garlic powder. Serve immediately.

Simple ketchup-honey

Mix 1/2 cup ketchup with 1 tablespoon honey for a sweet ketchup dip.

Spicy mayo

Stir together 1/4 cup mayonnaise with 1 teaspoon hot sauce (or to taste) for a quick spicy mayo.