Chicken Fingers + Fries Recipe
Make Chicken Fingers + Fries Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Fingers
Fries
Honey-Mustard Dipping Sauce
Method
Chicken Fingers
- 1
Prepare chicken
Trim any fat from the chicken breasts and slice each breast into 3–4 even strips about 1" wide. Pat the strips dry with paper towels and season both sides with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp paprika. Place in a shallow dish.
- 2
Marinate
Pour 1 cup buttermilk over the seasoned chicken. Add 1 tsp hot sauce if using. Cover and refrigerate for at least 30 minutes (up to 4 hours) to tenderize and add flavor.
- 3
Set up breading station
In a shallow bowl whisk together 1.25 cups all-purpose flour, 0.25 cups cornstarch, 0.5 tsp baking powder, 1 tsp onion powder, and 0.5 tsp dried oregano. In a second bowl whisk 2 large eggs with 2 tbsp cold water. In a third bowl combine 1.5 cups panko breadcrumbs and 0.25 cups grated Parmesan (if using).
- 4
Double-bread chicken
Working with a few strips at a time, shake off excess buttermilk, dredge chicken in the flour mixture, then dip into the egg wash, then press into the panko mixture to coat fully. For extra crunch, repeat the egg wash and panko step for a double layer. Place breaded strips on a wire rack set over a baking sheet while you heat oil.
- 5
Heat oil
Pour about 1 cup neutral oil into a heavy skillet or Dutch oven to a depth of ~1/2". Heat over medium-high until oil reaches 350°F (175°C) or a piece of bread sizzles and browns in ~40 seconds.
- 6
Fry chicken
Fry chicken strips in batches without crowding, 3–4 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Use tongs to flip gently. Transfer cooked strips to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while you finish remaining batches.
- 7
Finish
If the chicken seems very oily, blot briefly with paper towels, then let rest 2–3 minutes. Serve hot alongside fries and dipping sauce.
Fries
- 8
Prep potatoes
Preheat oven to 425°F (220°C). Wash and optionally peel the russet potatoes. Cut each into 1/4–1/2" thick matchsticks (fry shape). Place cut fries into a large bowl of cold water and soak 20–30 minutes to remove excess starch — this helps them crisp.
- 9
Dry and season
Drain the potatoes and pat very dry with kitchen towels. Toss with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika (or smoked paprika), and 1/2 tsp garlic powder until evenly coated.
- 10
Bake
Arrange fries in a single layer on a rimmed baking sheet lined with parchment or lightly oiled. Bake 20 minutes, then flip or shake the pan and bake an additional 10–15 minutes until golden and crisp at the edges. For extra crispness, broil 1–2 minutes while watching closely.
- 11
Serve
Remove fries from oven and taste; adjust seasoning if needed. Transfer to a serving platter and keep warm until ready to serve with chicken fingers.
Honey-Mustard Dipping Sauce
- 12
Mix sauce
In a small bowl combine 0.25 cups Dijon mustard, 3 tbsp honey, 2 tbsp mayonnaise, 1 tsp apple cider vinegar, 1/4 tsp salt, and 1/8 tsp black pepper. Whisk until smooth and creamy. Taste and adjust sweetness or acidity as desired (more honey for sweet, more vinegar for tang).
- 13
Chill briefly
Refrigerate the sauce for at least 10 minutes to let flavors meld, or serve immediately at room temperature.