Chicken Finger Platter With Fries And Housemade Honey Mustard Recipe

Prepare chicken

Trim any fat from the chicken breasts and slice each breast into 3–4 strips about 1–1.25 inches wide so you have uniform fingers. Pat the strips dry with paper towel.

Marinate

In a bowl combine buttermilk and the egg; whisk until blended. Add the chicken strips, press them into the liquid so they are submerged, cover and refrigerate for at least 30 minutes (up to 4 hours). This tenderizes and adds moisture.

Make dredge stations

In a shallow bowl whisk together flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper. In a second shallow bowl combine panko and grated Parmesan. Remove the chicken from the buttermilk, letting excess drip off; dredge each strip first in the seasoned flour (shake off excess), then dip briefly back into the buttermilk (if needed) and press into the panko-Parmesan mixture to coat evenly. For extra-crispy coating double-dip: after panko, press back into the flour mixture and again into panko.

Heat oil

Pour vegetable oil into a heavy skillet or sauté pan to a depth of about 1/3–1/2 inch. Heat over medium-high until oil reaches 350°F (175°C) or a piece of bread sizzles and browns in about 45–60 seconds.

Fry chicken

Working in a single layer and not overcrowding the pan, fry the chicken fingers 3–4 minutes per side until coating is deep golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain; keep warm in a 200°F (95°C) oven while you finish remaining batches.

Prepare potatoes

Peel (optional) and cut potatoes into 1/3–1/2 inch thick sticks. Rinse cut fries under cold water until water runs clear to remove excess starch.

Dry & toss

Dry the fries thoroughly in a clean kitchen towel or paper towels. Place in a bowl and toss with 1 tsp cornstarch, olive oil, salt and pepper so each stick is lightly coated.

Cook fries (pan-roast method)

If you prefer deep-fried fries, heat oil to 350°F and fry in batches 3–4 minutes until golden and crisp. For oven/pan method: spread fries in a single layer on a parchment-lined baking sheet and roast at 425°F (220°C) for 20–30 minutes, flipping halfway, until golden and crisp. If using pan-fry, sauté in a skillet over medium-high heat in 2 tbsp oil, turning occasionally until crisp, about 12–15 minutes. Season immediately with additional salt to taste.

Whisk together Dijon mustard, honey, mayonnaise, apple cider vinegar, salt and black pepper in a small bowl until smooth. Taste and adjust: add more honey for sweetness, more mustard for heat, or a splash more vinegar for brightness. Chill for at least 10 minutes to let flavors meld.

Arrange warm chicken fingers and fries on a platter. Place honey mustard in a small bowl for dipping. Garnish with lemon wedges and sprinkle chopped parsley over the fries and chicken if using. Serve immediately.