French Fries W/ Chicken Nuggets Recipe

Prep potatoes

Wash and peel the potatoes if desired. Cut each potato into 1/4- to 1/3-inch sticks for classic fries. Rinse the cut potatoes under cold water until the water runs clear to remove surface starch.

Soak the cut potatoes in a large bowl of cold water for at least 30 minutes, up to 2 hours. This removes additional starch and helps achieve crispiness. If short on time, soak 15 minutes and proceed.

After soaking, drain the potatoes and pat completely dry with clean kitchen towels or paper towels. Any surface moisture will cause oil to spatter and reduce crispiness.

If using cornstarch: toss the dried fries in a bowl with 1 tablespoon cornstarch until lightly coated. This creates an extra-crispy exterior. Shake off excess.

Heat oil in a deep heavy pot or deep-fryer to 325°F (160–165°C). Use enough oil to submerge fries (about 3 cups for a medium pot). Use a thermometer to monitor temperature.

Blanch fry: Working in batches that do not crowd the pot, fry the potatoes for 3–4 minutes until they are pale and slightly tender but not browned. Remove with a slotted spoon to a wire rack or paper towel–lined tray. Let rest 5 minutes.

Increase oil temperature to 375–380°F (190–195°C). Fry the blanched potatoes in batches for 2–3 minutes or until golden brown and crisp. Remove to a wire rack or paper towels and immediately season with 1 tsp kosher salt and 1 tsp black pepper, tossing gently to coat.

Keep fries warm in a low oven (200°F / 95°C) on a baking sheet if making multiple batches, and serve fresh and hot.

Make nugget mixture

In a mixing bowl, combine 1 lb ground chicken, 3 tablespoons panko breadcrumbs, 1 tablespoon all-purpose flour, 1 large beaten egg, 1 tsp onion powder, 1 tsp garlic powder, 3 tsp salt, 1 tsp black pepper, and 1 tsp paprika. Mix until just combined — avoid overworking to keep nuggets tender.

Form the mixture into 12–14 small nugget shapes (about 1½ tablespoons each). Place formed nuggets on a tray and chill in the refrigerator for 15 minutes to help them hold shape while cooking.

Heat a large nonstick or cast-iron skillet over medium heat and add 2 tablespoons oil. When oil is shimmering, add nuggets in a single layer without crowding. Cook 3–4 minutes per side until well browned and an instant-read thermometer inserted into the center reads 165°F (74°C). If nuggets brown too quickly, lower heat slightly and cover loosely to finish cooking through.

Alternatively (for crispier exterior): coat each nugget lightly in panko before frying. To do this, set up a dredging station: flour (reserve extra 2 tbs), beaten egg, panko. Dust nuggets in flour, dip in egg, press into panko, then fry as above until golden and cooked through.

Transfer cooked nuggets to a paper-towel–lined plate or wire rack and let rest 2 minutes before serving.

In a small bowl combine 1/4 cup ketchup, 2 tablespoons mayonnaise, 1 teaspoon honey, and 1/2 teaspoon hot sauce (if using). Whisk until smooth and adjust salt or sweetness to taste. Chill until ready to serve.