Chicken Fingers Recipe

prepare chicken

Trim any fat from the chicken breasts and cut each breast into straight 1/2-inch thick strips (about finger width). Aim for uniform size for even cooking; you should get about 10–12 strips from 1.25 lb.

marinate

In a shallow bowl whisk the egg and buttermilk until combined. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper. Submerge the chicken strips in the buttermilk mixture and refrigerate for 15–30 minutes to tenderize and help coating adhere.

prepare dry mixes

In a shallow dish combine the flour with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon smoked paprika. In a second shallow dish combine the panko and fine dry breadcrumbs with the remaining 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, and the remaining 1 teaspoon salt.

dredge and bread

Working one or two pieces at a time: remove a chicken strip from the buttermilk, let excess drip off, dredge thoroughly in the seasoned flour (shake off excess), dip back into the buttermilk briefly, then press into the breadcrumb mixture to fully coat. Place coated strips on a wire rack set over a baking sheet. Let rest 10 minutes to set the crust.

heat oil

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1–1.5 inches (approximately 2 cups). Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test with a small cube of bread: it should brown in ~45–60 seconds.

fry chicken

Fry the coated chicken fingers in batches, careful not to overcrowd. Cook 3–4 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Use tongs to turn gently. Transfer cooked fingers to a wire rack or paper towel-lined tray; season lightly with a pinch of salt while hot. Keep warm in a 200°F (95°C) oven if needed while you finish remaining batches.

cut and soak

Peel the potatoes if desired. Cut potatoes into straight fries about 1/3–1/2 inch thick. Place cut fries in a bowl and cover with cold water (about 4 cups). Soak at least 20 minutes, up to 2 hours, to remove excess starch for crisper fries. Drain and rinse under cold water.

par-dry and toss

Pat the fries very dry with a clean kitchen towel. Toss the dry fries with 1 teaspoon cornstarch and 1 tablespoon vegetable oil to lightly coat — this helps achieve a crisp exterior. Season with 1/2 teaspoon of the coarse salt now or after frying.

fry fries

Using the same oil (or separate if preferred), heat to 325°F (160°C) and fry the fries in batches for 3–5 minutes until soft cooked but not browned. Remove and drain. Increase oil temperature to 375°F (190°C) and return fries in batches to finish — fry 2–3 minutes until golden and crisp. Drain on paper towels and season with remaining coarse salt immediately.

combine and simmer

In a small saucepan combine 1/2 cup plum jam, 1 tablespoon rice vinegar, 1 teaspoon soy sauce, 1/2 teaspoon grated ginger, 1/2 teaspoon minced garlic, 2 tablespoons water, and 1/4 teaspoon red pepper flakes (if using). Bring to a gentle simmer over medium-low heat, stirring to dissolve the jam.

adjust consistency & seasoning

Simmer 3–5 minutes until sauce thickens slightly. If too thick, add up to 1 tablespoon water. Taste and adjust acidity or salt with a little more vinegar or soy sauce as needed. Remove from heat and let cool slightly; sauce will thicken more as it cools.

Arrange hot chicken fingers and straight-cut fries on a platter. Sprinkle chopped parsley over the chicken fingers and serve with lemon wedges and the warm plum sauce in a small bowl for dipping.