Chicken Nugget With French Fries Recipe

Prep the chicken

Trim any excess fat from the chicken breasts, then cut into 1 to 1.5-inch bite-sized pieces. Pat pieces dry with paper towels.

Season chicken and dry mix

In a bowl, sprinkle the chicken pieces with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp paprika. Toss to coat evenly. In a shallow dish, whisk together 0.75 cups flour and 0.25 cups cornstarch.

Make egg wash and breadcrumb mix

In a separate bowl, beat 2 eggs with 0.25 cups milk until combined. In another shallow dish, combine 1 cup breadcrumbs and 0.25 cup grated Parmesan (if using).

Dredge the chicken

Working in batches, dredge each piece first in the flour/cornstarch mixture, shaking off excess, then dip into the egg wash, then press into the breadcrumb mixture to coat thoroughly. Place coated nuggets on a wire rack set over a baking sheet and let rest 10 minutes to help the coating adhere.

Heat oil and fry

Pour 2 cups vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 to 1.5 inches. Heat over medium-high until oil reaches 350°F (175°C) or a piece of breadcrumb sizzles and browns in about 30 seconds. Fry nuggets in batches (do not overcrowd) for 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Remove to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a 200°F (95°C) oven if needed while frying remaining batches.

Alternative: oven-bake

To bake instead of fry: preheat oven to 425°F (220°C). Place coated nuggets on a parchment-lined baking sheet, spray lightly with oil, and bake 12–15 minutes, flipping halfway, until golden and cooked through.

Prep potatoes

Peel the russet potatoes if you prefer (skin-on is fine). Cut potatoes into 1/4 to 1/2-inch thick sticks for classic fries. Place cut fries into a bowl of cold water and soak at least 30 minutes (up to 2 hours) to remove excess starch; this helps crisping.

Dry and preheat oil

Drain the soaking water and rinse the fries under cold water. Spread the fries on clean kitchen towels or paper towels and pat very dry. Heat 1 cup vegetable oil in a heavy pot or deep fryer to 325°F (160°C) for the first blanch.

Blanch fries (first fry)

Working in batches, fry the potatoes at 325°F (160°C) for 3–4 minutes until soft but not browned. Remove and drain on paper towels. Let rest for 10 minutes; you can refrigerate briefly to help crisping.

Final fry

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–4 minutes until golden and crisp. Remove to a rack or paper towels and immediately season with 1 tsp kosher salt, 1/4 tsp black pepper and optional 1/4 tsp paprika or garlic powder while still hot.

Oven-baked option

For a baked version: toss dried potato sticks with 1 cup oil, 1 tsp salt, and spices. Spread in a single layer on a baking sheet and bake at 425°F (220°C) for 25–30 minutes, flipping halfway, until crisp and golden.

Whisk together 0.25 cup ketchup, 0.25 cup mayonnaise, 1 tsp hot sauce, and 0.5 tsp lemon juice in a small bowl until smooth. Taste and adjust hot sauce or lemon to preference. Chill until serving.

Arrange warm chicken nuggets and French fries on a platter or individual plates. Serve immediately with the dipping sauce on the side. Provide napkins and any additional condiments (mustard, BBQ sauce).