Chicken Finger Meals Recipe

Prepare the chicken

Trim any fat from the chicken breasts. Slice each breast into 3–4 even strips about 1–1.25 inches wide so you have roughly 12 fingers total (adjust quantity to desired serving size). Pat strips dry with paper towels.

Set up breading stations

Place the flour and cornstarch combined in a shallow bowl and season with 0.5 tsp salt and 0.25 tsp black pepper. In a second bowl whisk together the eggs and buttermilk until smooth. In a third shallow bowl combine the breadcrumbs, grated Parmesan (if using), garlic powder, onion powder, smoked paprika, remaining 1 tsp salt and 0.25 tsp black pepper.

Bread the chicken

Working in batches, dredge each chicken strip first in the flour mixture, shaking off excess, then dip into the egg-buttermilk, allowing excess to drip off, and finally press into the breadcrumb mixture to coat evenly. Place breaded fingers on a wire rack and let rest 10 minutes to set the coating.

Fry the chicken

Heat 1 cup vegetable oil in a large skillet over medium-high heat to 350°F (175°C) if you have a thermometer; if not, test with one breaded tip — oil should sizzle immediately. Fry chicken fingers in a single layer (do not overcrowd) for 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet lined with paper towel to drain. Keep warm in a 200°F (95°C) oven while finishing remaining batches.

Prepare potatoes

Peel the russet potatoes if desired and cut into fries (about 1/3 to 1/2 inch thick) or into chips (slightly thicker rounds or wedges). Rinse cut potatoes in cold water until water runs clear to remove surface starch.

Parboil or soak

Soak rinsed potatoes in cold water for at least 20 minutes (or up to 2 hours in the refrigerator) to improve crispness. For quicker method, parboil cut potatoes in simmering water for 3–4 minutes, then drain and let dry completely.

Dry and dust

Thoroughly dry the potato pieces with a clean kitchen towel or paper towels. Toss with 1 tsp cornstarch to help crisping (optional) and a pinch of salt and pepper.

Fry the potatoes

Heat 2 cups oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until they are soft but not brown. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and return fries in batches to fry 1–2 minutes more until golden and crisp. Drain on paper towels and immediately season with additional salt to taste.

Oven-baked alternative

If you prefer baked fries: preheat oven to 425°F (220°C). Toss dried potatoes with 1–2 tbsp oil, spread in a single layer on a baking sheet, and bake 25–30 minutes, turning once, until golden and crisp.

Arrange 3–4 chicken fingers per serving on a plate with a generous portion of fries or chips. Add 2 pickle slices (or 1 whole spear) per plate and a lemon wedge if using. Serve with ranch dressing, ketchup, or your preferred dipping sauce on the side.

For best experience, serve hot. Provide extra napkins and a small bowl for discarded bones/crumbs if desired.