2 Chicken Fingers & Fries Recipe
Make 2 Chicken Fingers & Fries Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken Fingers
Fries
To Serve
Method
Chicken Fingers
- 1
Prepare chicken
Trim any fat from 1 cup equivalent of chicken breast (about 6–8 oz). Slice into 2 evenly sized finger shapes roughly 1-inch wide and 4 inches long.
- 2
Set up dredging stations
Place 3 tbs all-purpose flour in a shallow bowl and season with 1/4 tsp salt and a pinch of pepper. In a second bowl whisk 1 large egg with 2 tbs milk. In a third shallow bowl place 1 cup breadcrumbs, 1/2 tsp paprika, remaining 1/4 tsp salt and 1/8 tsp black pepper; mix to combine.
- 3
Coat the chicken
Working one piece at a time, lightly dredge each chicken finger in the seasoned flour, shake off excess, dip into the egg mixture until fully coated, then press into the breadcrumb mixture, ensuring an even coating. Place on a plate and let rest 5 minutes to help coating adhere.
- 4
Pan-fry
Heat a skillet over medium heat and add 3/4 cup vegetable oil. When oil is hot (a breadcrumb sizzles immediately), add the two chicken fingers without crowding. Fry 2–3 minutes per side until golden brown and internal temperature reads 165°F (74°C). If oil browns too quickly reduce heat slightly. Transfer to a paper-towel lined plate to drain.
Fries
- 5
Prepare potato
Peel (optional) and cut 1 medium russet potato into thin matchstick fries (about 1/4-inch thick). Rinse the cut fries under cold water until water runs clear to remove excess starch.
- 6
Dry and season
Pat the fries thoroughly dry with a clean kitchen towel or paper towels. Toss the dried fries with 1 tablespoon vegetable oil and 1/4 tsp salt to coat evenly.
- 7
Cook fries
You can cook fries alongside chicken while it rests. In a separate nonstick skillet or the same skillet if space allows, heat over medium-high heat and add the oiled fries in a single layer. Cook 4–6 minutes, stirring or shaking occasionally, until edges are golden and tender. Alternatively, for extra crispness, bake at 425°F (220°C) for 20–25 minutes, turning once.