Dragon Fingers Recipe
chicken tenders with french fries
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Ingredients
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Molly's Little Dragons
Method
Molly's Little Dragons
Prep chicken
Pat the chicken tenders dry with paper towels. If using chicken breast, cut into 1-inch wide strips. Season the chicken lightly with 1/2 tsp salt and 1/4 tsp black pepper.
Make dredge and egg wash
In a shallow bowl or plate, combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, remaining 1/2 tsp salt, remaining 1/4 tsp black pepper, and cayenne (if using). In a second shallow bowl, whisk the eggs with the buttermilk until smooth.
Place the panko breadcrumbs in a third shallow bowl or plate. For extra crispness, pulse the panko 2–3 times in a food processor to create a mix of fine and coarse crumbs.
Coat the chicken
Working in batches, dredge each chicken strip first in the seasoned flour mixture, shaking off excess, then dip into the egg-buttermilk wash, allowing excess to drip off, and finally press into the panko so the crumbs adhere well. Place coated strips on a wire rack set over a baking sheet. Let rest 10 minutes to help the coating set.
Fry chicken
Fry the coated chicken strips in batches without crowding the pan, 3–4 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Transfer cooked tenders to a wire rack or paper towel-lined plate to drain and rest for 2–3 minutes. Keep warm in a low oven (200°F / 95°C) if cooking in multiple batches.
Cook french fries
If using frozen fries: bake or fry according to package instructions until crisp and hot. If using fresh-cut fries: toss potato sticks with 1–2 tbsp oil and 1/2 tsp salt, spread in a single layer on a baking sheet, and bake at 425°F (220°C) for 25–30 minutes, turning once, until golden and crisp. Alternatively, deep-fry fresh fries at 350°F (175°C) for 3–5 minutes until golden.