Method

Chicken Fingers (breaded chicken strips)

Prepare chicken

Slice the chicken breasts into 3/4-inch-wide strips (about 8–10 strips per pound). Pat strips dry with paper towels.

Set up breading station

Place the 3 tbs flour in a shallow dish and season with 1/4 tsp salt and 1/8 tsp black pepper. In a second shallow bowl, whisk together the 2 eggs and 1 tbs buttermilk until combined. In a third shallow bowl, combine breadcrumbs, 2 tbs grated Parmesan, 3/4 tsp paprika (reserve remaining paprika for fries), 1/2 tsp garlic powder, 3/4 tsp salt, and 1/4 tsp black pepper.

Bread the strips

Dredge each chicken strip first in the seasoned flour (shake off excess), then dip into the egg mixture, and finally press into the breadcrumb mixture to coat thoroughly. Place breaded strips on a wire rack or baking sheet while you heat the oil.

Heat oil

Pour about 1 cup of vegetable oil into a large skillet to create a 1/4- to 1/2-inch depth (enough for shallow frying). Heat over medium-high until the oil reaches 350°F (175°C) or a wooden spoon handle inserted shows steady bubbling.

Fry chicken fingers

Working in batches (do not overcrowd), add 3–4 strips to the hot oil. Fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Use tongs to flip gently. Transfer cooked strips to a paper towel–lined plate or wire rack to drain. Keep warm in a 200°F (95°C) oven if needed while finishing remaining strips.

Finish

Squeeze optional lemon over the chicken fingers just before serving if desired.

Waffle Fries (half order)

Bake or fry fries

If baking: Preheat oven to 425°F (220°C). Spread the frozen waffle fries in a single layer on a baking sheet, lightly spray with cooking spray or toss with 1 tbs oil, sprinkle with 1/4 tsp salt and 1/4 tsp paprika, and bake for 18–22 minutes, flipping once halfway, until crisp and golden. If deep-frying: Heat oil to 350°F (175°C) and fry fries in small batches 3–4 minutes until crisp. Drain on paper towels and sprinkle with salt and paprika.

Portion

Measure out a half-order portion (about 7 oz frozen yields a half side) and keep warm until serving.

Blue Cheese Sauce / Dip

Make the dip

In a small bowl combine 1/2 cup blue cheese crumbles, 1/4 cup sour cream, 1/4 cup mayonnaise, 1/2 tsp lemon juice, and 1 tbs milk or buttermilk. Stir until combined but still a little chunky. Season with 1/8 tsp salt and 1/8 tsp black pepper. Taste and adjust — add a splash more milk if you prefer a thinner dip or more blue cheese if you prefer a chunkier, stronger flavor.

Chill briefly (optional)

For best flavor allow the dip to rest in the refrigerator 15–30 minutes to let flavors meld, or serve immediately at room temperature.

Chicken Fingers With Waffle Fries Recipe