Basket Of Chicken Fingers Recipe

Prepare the chicken

Trim any fat from the chicken breasts and slice each breast into 4 even finger-shaped strips (about 3/4 inch wide). Pat dry with paper towels.

Marinate

In a bowl, whisk together the buttermilk and 1/2 tsp of the salt. Add the chicken strips, cover, and refrigerate for at least 30 minutes (up to 4 hours). This tenderizes and flavors the chicken.

Set up dredging stations

In a shallow bowl mix the flour, cornstarch, garlic powder, onion powder, smoked paprika, remaining 1 tsp salt, and black pepper. In a second bowl whisk the eggs. In a third shallow bowl combine panko and grated parmesan (if using).

Dredge the chicken

Remove chicken from buttermilk, letting excess drip off. Toss each strip in the seasoned flour to coat, then dip in the beaten eggs, then press into the panko mixture until well coated. Place on a wire rack and let rest 10 minutes to help coating adhere.

Heat oil

Pour about 3–4 cups vegetable oil into a large skillet or Dutch oven to a depth of ~1 inch. 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 within ~30 seconds.

Fry

Working in batches (do not crowd), gently lower 3–4 chicken fingers into the hot oil. Fry for 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain consistent 325–350°F. Transfer to a wire rack set over a rimmed baking sheet to drain. Keep warm in a 200°F (95°C) oven if needed while finishing remaining batches.

Finish

When all strips are cooked, allow them to rest 2 minutes, then serve hot with fries and dipping sauce.

Prep potatoes

Peel (optional) and cut potatoes into 1/3–1/2 inch thick fries. Rinse well under cold water until water runs clear to remove surface starch. Pat completely dry with clean kitchen towels or paper towels.

Coat

Place dried potato sticks in a bowl, sprinkle with 1 tablespoon cornstarch, salt and pepper, and toss to coat evenly. The cornstarch helps crisp the exterior.

Heat oil

In a deep skillet or pot, heat 2–3 cups vegetable oil to 325°F (160°C) for the first blanch fry. (There will already be oil heating for chicken; fry fries either before or after chicken in separate small batches, or use same oil if space allows and adjust temperature.)

First fry (blanch)

Fry the potatoes in batches for 3–4 minutes until softened but not browned. Remove with a slotted spoon and drain on paper towels. Increase oil temperature to 375°F (190°C) for the final crisping.

Second fry (crisp)

Return blanched fries to the hot 375°F oil in batches and fry 1.5–3 minutes until golden and crisp. Drain on paper towels or a wire rack and immediately season with additional salt to taste.

Make sauce

Whisk together mayonnaise, ketchup, honey and hot sauce until smooth. Taste and adjust sweetness or heat. Chill until ready to serve.