Chicken Fingers (with French Fries) Recipe

Prepare and slice

Trim fat from the chicken breasts and pat dry with paper towels. Slice each breast into 3–4 strips about 1 to 1 1/2 inches wide and roughly 4 inches long for uniform chicken fingers.

Season

Place the chicken strips in a shallow dish and season evenly with 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika. Toss to coat and set aside while you prepare the breading.

Set up dredging station

Arrange three shallow bowls or trays: bowl 1 — mix 3/4 cup flour with 1/4 cup cornstarch; bowl 2 — beat 2 eggs with 1/4 cup milk until combined; bowl 3 — combine 1 1/2 cups breadcrumbs, 1/4 cup grated Parmesan (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Coat the chicken

Working one at a time, dredge each seasoned chicken strip in the flour mixture, shaking off excess, then dip into the egg mixture, letting excess drip back into the bowl, then press into the breadcrumb mixture to fully coat. Place breaded strips on a wire rack set over a baking sheet. Repeat until all strips are breaded. For an extra-crispy crust double-dip: return the breaded piece to the egg, then breadcrumbs again.

Rest before frying

Let the breaded chicken rest on the rack for 10 minutes to help the coating adhere; refrigerate for up to 20 minutes if you want firmer coating before frying.

Prep potatoes

Preheat oven to 425°F (220°C). Wash and scrub the russet potatoes. Cut into 1/3- to 1/2-inch thick matchsticks or strips. Rinse the cut potatoes in cold water until the water runs clear to remove excess starch.

Dry and season

Drain and dry the potato sticks thoroughly in a clean towel or paper towels. Toss the potatoes with 1 tablespoon olive oil, 3/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon paprika (if using) until evenly coated.

Bake

Spread the fries in a single layer on a parchment-lined or lightly oiled baking sheet (do not overcrowd). Bake in the preheated oven for 20–25 minutes, flipping once halfway through, until golden and crisp. For extra crispiness, broil 1–2 minutes at the end while watching carefully.

Heat oil

While the fries are baking (or once breading has rested), pour 2 cups of vegetable oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch. Heat over medium-high heat until the oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a small breadcrumb — it should sizzle and brown in about 30–45 seconds.

Fry chicken fingers

Work in batches to avoid crowding. Fry the breaded chicken strips 3–4 minutes per side (6–8 minutes total) until golden brown and the internal temperature reaches 165°F (74°C). Use tongs to turn gently. Adjust heat as needed to maintain 325–350°F; if oil gets too hot, reduce heat. Transfer cooked fingers to a wire rack set over a baking sheet or to paper towels to drain briefly. Keep warm in a low oven (200°F/95°C) if frying multiple batches.

Finish

When all batches are done, let chicken rest 2–3 minutes to set the crust. Serve alongside the baked fries.

Make sauce

In a small bowl, combine 1/2 cup ketchup, 1/4 cup mayonnaise, 1 teaspoon hot sauce (optional), and 1/2 teaspoon lemon juice. Stir until smooth. Taste and adjust hot sauce or lemon to preference. Refrigerate until serving.