R & F Chicken Fingers Recipe

Prep the chicken

Trim fat from the chicken breasts and cut each breast into 3–4 strips about 1 to 1 1/2 inches wide and 4 inches long. Pat dry with paper towels. Place strips on a rimmed tray and refrigerate while you prepare coatings (helps adhesion).

Make seasoned flour

In a shallow bowl or wide plate, whisk together all-purpose flour, cornstarch, 1 tsp salt, 3/4 tsp black pepper, paprika, garlic powder, onion powder and cayenne pepper until evenly combined.

Make egg wash

In a second shallow bowl whisk the eggs with 1/2 cup buttermilk until smooth. Season with a pinch of salt.

Prepare crumb mixture

Place panko breadcrumbs in a third shallow bowl. If using, stir in the grated Parmesan for extra flavor.

Bread the chicken

One at a time: dredge each chicken strip in the seasoned flour, shaking off excess; dip into the egg-buttermilk wash letting excess drip back into the bowl; press into the panko so strips are evenly coated. Place coated strips on a wire rack set over a sheet pan. For best adhesion, refrigerate 15–20 minutes before frying.

Heat oil and fry

In a heavy-sided pot or Dutch oven, heat 4 cups vegetable oil to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown slowly. Fry chicken in batches without crowding for 3–5 minutes per batch, turning if needed, until golden brown and internal temperature reaches 165°F (74°C). Remove to a wire rack set over a sheet pan to drain. Keep warm in a 200°F (95°C) oven while finishing remaining batches.

Prep potatoes

Rinse and scrub potatoes. You may peel if you prefer, but leaving the skin adds texture. Cut potatoes into 1/3–1/2 inch thick sticks for classic fries. Rinse cut fries under cold water until water runs clear to remove excess starch.

Soak and dry

Soak the cut fries in a large bowl of cold water for at least 30 minutes (or up to 2 hours) in the refrigerator. This removes starch and helps crispness. Drain and spread on clean kitchen towels or paper towels; dry thoroughly — moisture will cause oil splatter and soggy fries.

First fry (blanch)

Heat vegetable oil in a deep pot to 300°F (150°C). Working in batches, fry the dried potatoes 3–4 minutes until soft but not colored. Use a slotted spoon to transfer to a wire rack or paper towel-lined sheet pan. Let cool for 10–15 minutes. The first fry cooks the interior.

Second fry (crisp)

Increase oil temperature to 375–400°F (190–205°C). Fry the blanched fries in batches 2–3 minutes until golden and crisp. Remove, drain on a wire rack, and immediately season with fine sea salt, black pepper and optional smoked paprika or garlic powder. Serve hot.

Whisk together mayonnaise, ketchup, hot sauce, lemon juice and a pinch of salt in a small bowl until smooth. Taste and adjust heat or acidity to preference. Chill until ready to serve.

Arrange warm chicken fingers and hand-cut fries on a platter or individual plates. Serve with the dipping sauce on the side and lemon wedges if desired. Leftover chicken fingers can be kept in a 325°F (160°C) oven to stay warm briefly; to re-crisp, bake 8–10 minutes or re-fry quickly at 375°F (190°C).