Luke's Chicken Fingers Recipe

Prepare chicken

Trim any fat from the chicken breasts. Slice each breast into 6–8 even finger-sized strips (about 3/4 inch thick). Pat strips dry with paper towels.

Season flour

In a shallow bowl combine the 3 tbs all-purpose flour with 1 tsp salt, 1/2 tsp black pepper, 1/4 tsp garlic powder and 1/8 tsp smoked paprika (reserved from breadcrumb mix). Toss to combine.

Prepare egg wash

In a separate bowl whisk together the 2 eggs, 1/4 cup buttermilk and 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder and 1/4 tsp onion powder until smooth.

Breadcrumb seasoning

In a shallow dish combine 1.5 cups breadcrumbs, 1/2 tsp smoked paprika, 1/4 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper and 1/8 tsp cayenne (if using). Mix thoroughly.

Dredge chicken

Working in batches, dredge each chicken finger first in the seasoned flour (shake off excess), then dip into the egg-buttermilk wash, letting excess drip off, then press firmly into the seasoned breadcrumbs to coat completely. Set breaded fingers on a wire rack and let rest 10 minutes to help coating adhere.

Heat oil

Pour 4 cups oil into a heavy pot or deep skillet (enough for about 1.5–2 inches depth). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread browns in about 60 seconds.

Fry chicken fingers

Fry the breaded chicken in batches without crowding the pot — 3–5 minutes per batch — turning once, until golden brown and internal temperature reaches 165°F (74°C). Remove to a paper towel-lined sheet or wire rack. Keep warm in a 200°F (95°C) oven if needed while you finish remaining batches.

Prepare potatoes

Cut the potatoes into standard fries (about 1/3–1/2 inch thick). Rinse under cold water until water runs clear to remove excess starch, then pat dry thoroughly.

Cook fries

Toss potato sticks with 1.5 tbs vegetable oil, 1/2 tsp salt and 1/8 tsp pepper. Spread in a single layer on a baking sheet and bake in a preheated 425°F (220°C) oven for 20–25 minutes, turning halfway, until golden and crisp. Alternatively, deep-fry in 350°F (175°C) oil for 3–4 minutes until crisp and golden. Drain on paper towels and season immediately with a pinch more salt if desired.

Mix 1/4 cup mayonnaise, 2 tsp ketchup, 1/2 tsp hot sauce (if using) and 1/2 tsp pickle juice or lemon juice until smooth. Taste and adjust seasoning. Refrigerate until ready to serve.