Chicken Nuggets With Fries Recipe

Prep the chicken

Trim visible fat from the chicken breasts and cut into 1- to 1 1/4-inch bite-size pieces. Pat pieces dry with paper towels.

Marinate

Place the chicken pieces in a bowl and pour 1/2 cup buttermilk over them. Cover and refrigerate for at least 15 minutes and up to 2 hours. The buttermilk tenderizes and helps breading adhere.

Make the seasoned flour

In a shallow bowl combine 3/4 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1 tsp salt, 1/2 tsp black pepper and 2 tbs grated parmesan if using. Stir to combine.

Prepare egg wash

In a separate shallow bowl whisk the large egg with a tablespoon of water (or 1 tbs buttermilk) until smooth.

Prepare breadcrumbs

In a third shallow bowl combine 1 cup panko breadcrumbs, 1/2 cup fine dry breadcrumbs (if using), 1/4 tsp salt and 1/4 tsp black pepper. Stir to mix.

Coat the chicken

Drain excess buttermilk from chicken. Working in batches, dredge each piece first in the seasoned flour (shake off excess), then dip into the egg wash, then press into the breadcrumb mixture ensuring an even coating. Place coated nuggets on a wire rack set over a baking sheet. Repeat until all pieces are coated.

Rest before frying

Let the coated nuggets rest on the rack for 10–15 minutes at room temperature to help the coating adhere and to dry slightly — this improves crispness.

Fry the nuggets

Heat 2 cups neutral oil in a heavy skillet to 350°F (175°C). If you don’t have a thermometer, oil should shimmer and a breadcrumb sizzles immediately. Fry nuggets in small batches (do not overcrowd), about 3–4 minutes per side, until golden-brown and internal temperature reaches 165°F (74°C). Use a slotted spoon to transfer cooked nuggets to a paper towel-lined plate or wire rack.

Keep warm

If cooking in multiple batches, keep finished nuggets loosely tented in a 200°F (95°C) oven on a wire rack so they stay crisp while you finish remaining batches.

Prep the potatoes

Peel (optional) and cut each potato into 1/3- to 1/2-inch thick fry sticks. Place cut fries in a bowl of cold water and soak for 20–30 minutes to remove excess starch (this helps them crisp).

Dry and toss with cornstarch

Drain the potatoes and pat completely dry with a clean kitchen towel or paper towels. Transfer to a bowl and sprinkle 1 tablespoon cornstarch over them, tossing to coat evenly; this creates a light crisp exterior.

Heat oil

In a deep pot or Dutch oven heat 3 cups vegetable oil to 325°F (160°C) for the first blanch fry. The oil should be deep enough so fries can float and not touch the bottom.

First fry (blanch)

Working in batches, fry the potatoes for 3–4 minutes until pale and slightly tender but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Allow to cool 5 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden and crisp. Remove, drain, and immediately season with 1 tsp salt and 1/4 tsp black pepper, tossing lightly to distribute.

Make the sauce

In a small bowl combine 1/2 cup ketchup, 1 tbsp honey and 1 tsp mustard. Whisk until smooth. Taste and adjust sweetness or tang to preference.

Plate the warm chicken nuggets with fries. Offer the dipping sauce on the side. Serve immediately so the nuggets and fries remain crisp.

Storage: Cool completely then store nuggets and fries separately in airtight containers in the refrigerator for up to 3 days. Reheat nuggets in a 375°F (190°C) oven on a wire rack for 8–10 minutes to restore crispness; re-crisp fries for 5–8 minutes.