Grilled/fried Chicken Fingers Recipe

1 — Prep the chicken

Pat the chicken breasts dry. Cut each breast into 3–4 even strips, about 1–1½ inches wide and 4 inches long. Trim any fat so strips are uniform thickness for even cooking.

2 — Make the marinade

In a medium bowl whisk together buttermilk, egg and hot sauce. Add 1/2 tsp of the kosher salt and 1/4 tsp of black pepper. Submerge the chicken strips in the mixture, cover and refrigerate for at least 30 minutes and up to 4 hours (longer for more tender results).

3 — Prepare the coating

In a shallow bowl combine flour, panko, Parmesan (if using), garlic powder, onion powder, smoked paprika, remaining 1/2 tsp kosher salt and remaining 1/4 tsp black pepper. Mix thoroughly so flavors are even.

4 — Dredge the chicken

Remove one strip at a time from the buttermilk mixture, letting excess drip off. Dredge first in the flour/panko mixture, pressing gently to adhere a good coating. Place on a wire rack and repeat until all strips are coated. For an extra-crisp double-coating, briefly dip coated strips back into the buttermilk and re-coat in the panko mixture.

5A — Frying method (crispiest)

Pour about 1/2 cup (or enough to reach ~1/4 inch depth) vegetable oil into a large nonstick or cast-iron skillet and heat over medium-high until shimmering and a 1-inch cube of bread browns in ~45 seconds. Fry the chicken in batches without crowding, 2–3 minutes per side depending on thickness, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper-towel-lined tray or wire rack to drain and keep warm in a 200°F oven if needed.

5B — Grilling method (lighter, smoky)

Preheat grill or grill pan to medium-high and brush strips lightly with neutral oil. Place strips on the grill and cook 3–4 minutes per side, pressing gently for full contact. Rotate once for cross-hatch if desired. Grill until internal temperature reaches 165°F (74°C) and coating is golden-brown; some panko will char slightly which adds flavor.

5C — Oven-baked method (healthier alternative)

Preheat oven to 425°F (220°C). Place coated strips on a lightly oiled wire rack set over a baking sheet and lightly spray tops with cooking spray or brush with oil. Bake 12–15 minutes, flipping once halfway through, until golden and internal temperature is 165°F (74°C).

6 — Rest and serve

Let the cooked chicken rest 2–3 minutes to set the crust. Serve hot with the honey mustard dipping sauce and fries. Keep extra cooked pieces in a low oven (200°F/95°C) for up to 20 minutes to maintain crispness.

In a small bowl whisk together mayonnaise, Dijon mustard, honey and lemon juice (or apple cider vinegar). Season with salt and pepper to taste. Refrigerate until ready to serve. Makes about 1/3 cup.

1 — Prep the potatoes

Wash and peel (optional) the potatoes. Cut into 1/4–1/2 inch thick sticks for fries. Place cut fries in a large bowl of cold water and soak for 20–30 minutes to remove excess starch (this improves crispness). Drain and pat completely dry with a clean towel.

2 — Toss with oil and seasonings

Preheat oven to 425°F (220°C) if baking fries. Toss the dried potato sticks with 2 tbs vegetable oil, cornstarch, 3/4 tsp kosher salt, paprika, garlic powder and black pepper until evenly coated.

3A — Bake for crispy fries

Spread fries in a single layer on a parchment-lined or lightly oiled baking sheet (don’t crowd). Bake 18–25 minutes, turning once halfway, until golden brown and crisp at the edges.

3B — Fry for extra crisp

Heat 1–2 inches of oil in a deep pot to 325°F (160°C). Fry potatoes in batches 3–4 minutes until pale-golden and slightly softened; remove and drain. Increase heat to 375°F (190°C) and fry batches again 1–2 minutes until golden and crisp. Drain on paper towels and immediately season with a pinch more salt.

4 — Serve

Transfer fries to a platter and serve alongside chicken fingers and dipping sauce.