Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Fingers
Fries
Method
Chicken Fingers
- 1
Prepare the Chicken
Cut the chicken breasts into strips, about 1 inch wide.
- 2
- 3
Bread the Chicken
Dredge each chicken strip in flour, dip it into the beaten eggs, and then coat it with the breadcrumb mixture. Place the breaded chicken strips on a plate.
- 4
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until it's hot enough for frying (about 350°F / 175°C).
- 5
Fry the Chicken
Fry the chicken strips in batches for about 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken and place on a paper towel-lined plate to drain excess oil.
Fries
- 6
Prepare the Potatoes
Wash and peel the potatoes. Cut them into thin strips (approximately 1/4 inch thick).
- 7
- 8
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).
- 9
Fry the Potatoes
Remove the potatoes from the water and pat them dry with a kitchen towel. Fry them in batches for about 5-7 minutes, or until they are golden and crispy. Remove the fries and place them on a paper towel-lined plate to drain excess oil.
- 10
Season the Fries
While the fries are still hot, sprinkle with salt and black pepper to taste.