Chicken Fingers Recipe

Prepare chicken

Trim any fat from chicken breasts and slice each breast into 3/4- to 1-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 1/2 tsp salt and 1/4 tsp pepper. In a second shallow bowl whisk together the 2 eggs and 2 tbs milk. In a third shallow bowl combine breadcrumbs, 1/2 tsp salt, 3/4 tsp pepper, paprika and garlic powder; mix well.

Bread the chicken

Working in batches, dredge each chicken strip in the seasoned flour, shaking off excess, then dip in the egg mixture, letting excess drip back into the bowl, and press into the breadcrumb mixture to coat evenly. Place breaded strips on a wire rack while you finish the rest.

Fry the chicken

Pour vegetable oil into a heavy skillet or sauté pan to a depth of about 1/4 inch (about 1 to 1.5 cups depending on pan). Heat over medium-high until oil registers 350°F (175°C) or a breadcrumb sizzles immediately when dropped in. Fry chicken strips in a single layer (do not overcrowd) for 2.5–3 minutes per side, turning once, until golden brown and the internal temperature reaches 165°F (74°C). 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 frying remaining batches.

Prep potatoes

Preheat oven to 425°F (220°C). Rinse and scrub potatoes, then cut into 1/4–1/2-inch fries. Pat dry thoroughly with paper towels to remove surface moisture.

Season and roast

Toss fries with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper on a rimmed baking sheet in a single layer. Roast in the preheated oven for 20–28 minutes, flipping once halfway, until golden and crisp. Timing will vary with thickness. Remove from oven and keep warm.

In a small bowl combine 1/2 cup plum sauce with 1 tsp soy sauce, 1 tsp rice vinegar and a pinch (1/8 tsp) red pepper flakes. Taste and adjust: add a little more vinegar for brightness, soy for saltiness or red pepper flakes for heat. Serve at room temperature or briefly warm in the microwave for 10–15 seconds.

Arrange chicken fingers and fries on plates. Garnish with chopped parsley and lemon wedges if using. Serve immediately with the plum sauce on the side for dipping.