Chicken Fingers Basket Recipe

Prepare chicken

Slice each chicken breast into 4 even strips approximately 1 inch wide and 4 inches long. Pat strips dry with paper towels.

Season and set dredging station

In a shallow bowl combine 3 tbs flour, 1 tsp salt, 1 tsp black pepper, 1 tsp paprika, and 1/2 tsp garlic powder. In a second bowl whisk together 2 eggs and 1/4 cup milk. In a third bowl combine 1 cup Panko and 1/4 cup grated Parmesan (if using).

Stuff the chicken

Lightly dust each chicken strip with the 2 tbs all-purpose flour (this helps the egg adhere). Place one mozzarella string cheese stick along the length of a chicken strip and roll the chicken around the cheese, fully enclosing it. Pinch seams to seal; use 1 tsp cold water along the seam if needed to help it stick. Repeat so you have 4 stuffed chicken fingers.

Bread the chicken

Dredge each stuffed strip first in the seasoned flour mixture, then dip into the egg wash, allowing excess to drip off, then press into the Panko-Parmesan mixture to coat completely. For extra-crisp coating, repeat the egg and Panko step to double-coat.

Fry (or bake) the chicken fingers

Heat 1 cup vegetable oil in a heavy skillet over medium-high heat until it reaches 350°F (175°C) or a drop of water sizzles. Fry the stuffed fingers in batches 2–3 minutes per side until golden brown and internal chicken temperature reaches 165°F (74°C) and cheese is melted, about 6–8 minutes total. Drain on a wire rack or paper towels. Alternatively, bake at 425°F (220°C) on a rack-lined sheet for 18–22 minutes, turning once, until golden and cooked through.

If using frozen fries: bake according to package directions with 2 tbs vegetable oil mixed in and a sprinkle of 1/2 tsp salt, or deep-fry as directed until crispy. If using fresh potatoes: cut russets into 1/4–1/2 inch sticks, soak in cold water 30 minutes, drain and pat dry. Par-fry in 350°F (175°C) oil for 3–4 minutes until just soft; remove and cool. Increase oil to 375°F (190°C) and fry again 2–3 minutes until golden and crisp. Drain and season with 1/2 tsp salt.

Whisk together 1/2 cup mayonnaise, 2 tbs Dijon mustard, 2 tbs honey, 1 tsp apple cider vinegar, 1/4 tsp salt and 1/8 tsp black pepper until smooth and emulsified. Taste and adjust honey or mustard to preference. Chill for at least 15 minutes to let flavors meld.

Arrange 4 stuffed chicken fingers in a basket or on a plate with 1 lb fries alongside. Place a small ramekin of honey mustard dipping sauce in the basket. Garnish with chopped parsley and lemon wedges on the side. Serve immediately while hot so cheese remains melty and fries are crisp.

Safety note: Let cool slightly before serving to avoid hot melted cheese burns.