Chicken Fingers & Fries Recipe

Prepare chicken

Trim any excess fat from the chicken breasts. Slice breasts into 3/4-inch wide strips (about 10–12 fingers per pound). Pat pieces dry with paper towels.

Set up breading station

In a shallow dish combine flour, cornstarch, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika, and 1/2 tsp garlic powder. In a second bowl whisk together eggs and buttermilk until smooth. In a third shallow bowl combine panko, grated Parmesan (if using), remaining 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika, 1/2 tsp onion powder, and cayenne (if using).

Bread the chicken

Working in batches, dredge each chicken strip in the flour mixture, shaking off excess. Dip into the egg-buttermilk mixture, then press firmly into the panko mixture to coat completely. Place breaded fingers on a wire rack set over a baking sheet. Let rest 10 minutes to help the breading adhere.

Cook the chicken (fry)

For frying: heat 1 to 1 1/2 inches of vegetable oil in a large skillet or pot to 350°F (175°C). Fry chicken fingers in batches, careful not to overcrowd, 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Drain on paper towels or a rack.

Cook the chicken (bake)

For baking: preheat oven to 425°F (220°C). Arrange breaded fingers on a parchment-lined baking sheet and lightly spray or brush with oil. Bake 12–15 minutes, flipping halfway, until golden and internal temperature reaches 165°F (74°C).

Prepare potatoes

Wash and peel potatoes if desired. Cut into 1/4- to 1/3-inch thick sticks for shoestring/regular fries. Soak cut fries in cold water at least 20 minutes (or up to 2 hours) to remove excess starch. Drain and pat completely dry with towels.

Coat and season

If frying: toss dried fries with 1 tablespoon cornstarch to help them crisp, then shake off excess. If baking: toss fries with 2–3 tablespoons oil, 1 tsp salt, 1/2 tsp pepper, and optional paprika/garlic powder.

Cook fries (double-fry method for frying)

Heat oil in a deep fryer or heavy pot to 325°F (165°C). Fry potatoes in batches 3–4 minutes until pale and tender but not browned. Remove and drain. Increase oil temperature to 375°F (190°C) and fry batches again 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with remaining salt and pepper.

Cook fries (oven-baked)

Preheat oven to 425°F (220°C). Spread oiled fries in a single layer on a baking sheet, not touching. Bake 20–30 minutes, turning once, until golden and crisp. Finish with salt and pepper while hot.

Combine mayonnaise, ketchup, mustard, honey, hot sauce (if using), and 1/4 tsp salt in a small bowl. Whisk until smooth. Taste and adjust seasoning. Chill until ready to serve.

Arrange hot chicken fingers and fries on a platter. Serve immediately with dipping sauce and lemon wedges if desired. Provide napkins and a small bowl of extra ketchup or mustard on the side.