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Ingredients
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Chicken
Breading and Binders
Frying
French Fries
To Serve
Method
Chicken
Prep the chicken
Trim any fat from the chicken breasts. Slice each breast into 3–4 even strips about 3/4 inch wide so they are finger-shaped. Pat the strips dry with paper towels.
Lightly season the chicken strips with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika. Toss gently to coat and set aside while you prepare the breading.
Breading and Binders
Set up dredging station
Place the 3 breading components in separate shallow bowls or pie plates: flour (0.75 cups) in the first, beaten eggs mixed with 1/4 cup milk and 1 tsp mustard in the second, and breadcrumbs mixed with 1/4 cup grated Parmesan (if using) in the third. Season the flour with a pinch of salt and pepper and stir the breadcrumbs to combine.
Working in batches, dredge each seasoned chicken strip first in the flour (shake off excess), then dip into the egg mixture (coat thoroughly), and finally press into the breadcrumb mixture so each strip is evenly coated. Place breaded strips on a wire rack or a parchment-lined sheet. Let rest 10 minutes to help coating adhere (optional).
Frying the Chicken
Pour about 1 cup neutral oil into a 10–12 inch skillet to achieve a depth of about 1/4–1/2 inch (or use a deep fryer). Heat over medium-high until oil registers 350°F (175°C) or a breadcrumb sizzles and browns when dropped in ~45–60 seconds.
Fry the chicken fingers in a single layer without crowding (work in batches). Cook 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain oil temperature. Transfer cooked strips to a paper towel-lined plate or wire rack to drain.
If cooking multiple batches, keep finished chicken in a low oven (200°F / 95°C) on a rack to stay warm and crisp while you finish the rest.
French Fries (Oven Method)
Toss the dried potato sticks with 1 tbsp olive oil, 1 tsp salt, 1/4 tsp black pepper, and 1/2 tsp paprika or garlic powder (if using). Spread in a single layer on a baking sheet lined with parchment, leaving space between pieces.
Bake 20–25 minutes, flipping once halfway, until fries are golden and crisp at the edges. If you prefer extra-crispy fries, after 15 minutes increase oven to 450°F (230°C) for remaining time.