Chicken Strips & Fries Recipe

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment for the fries and another for the chicken, or use a rack set over a sheet.

Cut boneless skinless chicken breasts into 1/2-inch thick strips. Pat dry with paper towels. Lightly season with salt and pepper.

In a shallow bowl, whisk eggs with 1/4 cup milk to make an egg wash.

In a separate bowl, combine flour, paprika, garlic powder, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to create the seasoned flour.

Place cornstarch in a third shallow dish to help crisp the coating.

Dip each chicken strip into the egg wash, then coat in the seasoned flour, patting gently to adhere. Dip again in the egg wash and one more time in the flour for a thicker crust. Lightly dust with cornstarch and place on a rack to rest 10 minutes.

Bake chicken strips on the prepared sheet at 425°F (220°C) for 12–15 minutes, or until the internal temperature reaches 165°F (74°C) and the crust is golden.

Wash and cut potatoes into 1/4-inch thick fries. Soak in cold water 10–15 minutes to remove surface starch, then pat completely dry.

Toss fries with olive oil, cornstarch, salt, and paprika until evenly coated.

Spread fries in a single layer on a parchment-lined baking sheet. Bake in the 425°F (220°C) oven for 25–30 minutes, flipping halfway, until crisp and golden brown.

In a small saucepan over low heat, melt 4 tablespoons unsalted butter. Whisk in 1/2 cup hot sauce and 1 tablespoon honey until smooth. Keep warm and set aside for tossing.

In a bowl, whisk together 1/2 cup mayonnaise, 1/2 cup sour cream, and 1/4 cup buttermilk until smooth.

Stir in 1 teaspoon dried dill, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Refrigerate until serving.

If desired, bake the chicken one extra minute or two to firm the crust, then toss the hot chicken strips in the prepared Buffalo sauce until evenly coated.

Transfer fries to a serving platter and sprinkle with a light pinch of salt if needed.

Serve chicken strips with a side of ranch dressing and extra buffalo sauce for dipping.