Chicken Fingers Recipe

Trim and slice

Trim any fat from the chicken breasts and slice each breast into 6–8 even strips about 1" wide to make fingers. Pat dry with paper towels.

Marinate

Whisk buttermilk, hot sauce, 1 tsp kosher salt, and 1 tsp black pepper in a bowl. Add chicken strips, ensuring they are submerged. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer yields more tender chicken).

Prepare dry mixtures

In a shallow bowl or pie plate combine flour, cornstarch, garlic powder, onion powder, smoked paprika, dried oregano, cayenne, 1 tsp kosher salt, and 1/2 tsp black pepper. In a separate shallow bowl whisk eggs with cold water to make an egg wash. Place panko breadcrumbs in a third shallow bowl or plate.

Dredge chicken

Working in batches, remove chicken strips from the buttermilk (let excess drip off). Dredge each strip in the seasoned flour mixture, shaking off excess, then dip in egg wash, then press into panko breadcrumbs to coat evenly. Place finished fingers on a wire rack while you heat the oil. For extra crispness, double-dip: return the panko-coated strips briefly to the egg wash and panko again.

Prep potatoes

Wash and scrub the potatoes (peel optional). Using a mandoline or sharp knife, slice potatoes very thinly (about 1/16"–1/8") for crisp chips. Rinse the slices under cold water until the water runs clear to remove excess starch, then dry thoroughly between clean kitchen towels or paper towels.

Fry chips

In a heavy pot or deep fryer, heat the 4 cups oil to 350°F (175°C). Fry the potato slices in small batches (do not overcrowd) for 2–3 minutes each batch, or until golden and crisp. Use a slotted spoon to transfer chips to a paper-towel-lined tray. Immediately season with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika if using. Keep warm in a single layer in a low oven (200°F/95°C) while finishing remaining chips.

Heat oil

In a deep skillet or Dutch oven, pour 2 cups vegetable oil and heat over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test with a breadcrumb; it should sizzle and brown in ~30 seconds.

Fry the fingers

Fry the breaded chicken fingers in batches, being careful not to overcrowd the pan. Cook 3–4 minutes per side, flipping once, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Remove to a wire rack set over a baking sheet to drain and rest for 3 minutes.

Arrange chicken fingers and house chips on a serving platter. Serve with lemon wedges and your choice of ranch or honey mustard for dipping. Optionally garnish chips with a light sprinkle of extra smoked paprika and chopped parsley. Enjoy immediately for best texture.