Chicken Fingers Recipe

Prep the chicken

Trim any fat from the chicken breasts and slice each breast into three even strips about 3/4 inch thick and 4 inches long. Pat dry with paper towels.

Set up dredging stations

In a shallow bowl combine flour and cornmeal (if using) with 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika. In a second bowl whisk eggs with milk until combined. In a third shallow bowl mix panko and fine breadcrumbs with remaining 1/2 tsp salt, 1/2 tsp garlic powder, and remaining 1/2 tsp paprika.

Coat the strips

Working in batches, dredge each chicken strip first in the seasoned flour (shake off excess), then dip into the egg mixture, then press evenly into the breadcrumb mixture to coat completely. Place breaded strips on a wire rack and let rest 5 minutes to help coating adhere.

Fry the chicken

Heat 1 cup vegetable oil in a heavy skillet (cast iron or stainless) over medium-high heat until the oil registers 350°F (175°C) or small bubbles form when a breadcrumb is dropped in. Fry chicken strips in batches without crowding, about 3–4 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper towel–lined plate or wire rack to drain. Keep warm in a low oven (200°F / 95°C) if needed while finishing remaining strips.

Prep the potatoes

Peel the potatoes if desired and cut into 1/3–1/2 inch thick sticks. Rinse the cut potatoes under cold water until the water runs clear to remove excess starch, then soak in a bowl of cold water for at least 20 minutes (or up to 2 hours) for crispiness. Drain and pat completely dry with towels.

Fry the potatoes

Heat 2 cups vegetable oil in a heavy pot to 325°F (165°C). Blanch the dried potatoes in batches for 3–4 minutes until just tender but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C). Fry the blanched potatoes again in batches until golden and crisp, about 2–3 minutes. Drain on paper towels, season immediately with 1 tsp salt and 1 tsp black pepper, and toss gently.

In a small bowl whisk together mayonnaise, Greek yogurt, honey, chopped dill, lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper until smooth. Taste and adjust honey or lemon to balance sweetness and acidity. Chill briefly if time allows so flavors meld.

Place three warm chicken fingers on a plate with a generous portion of house-cut fries. Serve the honey dill sauce in a small ramekin alongside. Optionally garnish fries with a sprinkle of chopped parsley and serve immediately while hot and crisp.