Kids Chicken Fingers & Fries Recipe

Prep chicken

Slice the chicken breast into 8 even finger-sized strips (about 3–4 inches long). Pat dry with paper towels.

Set up dredging station

Place the flour in a shallow bowl and season with 0.25 tsp salt, 0.125 tsp pepper, 0.125 tsp paprika, and 0.125 tsp garlic powder. In a second shallow bowl whisk the egg with the milk. In a third shallow bowl place the breadcrumbs mixed with 0.125 tsp paprika and 0.125 tsp garlic powder.

Coat the chicken

Working one piece at a time, lightly coat a chicken strip in the seasoned flour, shake off excess, dip into the egg mixture, then press into the breadcrumbs to fully coat. Place on a plate and repeat with remaining strips.

Cook the chicken

Warm a large nonstick skillet over medium heat and add 0.5 cups vegetable oil. When oil shimmers (about 325–350°F / medium), add chicken fingers in a single layer without crowding (cook in batches if needed). Fry 2.5–3 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper towel–lined plate to drain.

Prep & cut

Slice the potato into 1/3-inch sticks. Rinse the cut fries under cold water until water runs clear to remove excess starch, then pat completely dry with a towel.

Toss & cook

Toss the dried potato sticks with 1 tablespoon oil, 0.25 tsp salt, and 0.125 tsp pepper. Spread in a single layer on a small baking sheet or oven-safe pan.

Bake

Bake in a preheated oven at 425°F (220°C) for 18–22 minutes, turning once halfway through, until fries are golden and crisp. For extra crispness, finish under the broiler 1–2 minutes while watching closely. If you prefer pan-frying: heat 2 tablespoons oil in a skillet over medium-high and fry fries in batches until golden and tender, 6–8 minutes.

Whisk together 2 tablespoons mayonnaise, 1 tablespoon honey, 1 teaspoon yellow mustard, 1/2 teaspoon lemon juice and a pinch (1/16 tsp) of salt until smooth. Taste and adjust honey or mustard to preference. Chill briefly if desired.

Combine 3 tablespoons prepared BBQ sauce with 1 tablespoon blueberry jam and 1/2 teaspoon apple cider vinegar in a small bowl. Whisk until uniform. Add 1/8 teaspoon hot sauce if using for a mild kick. Warm slightly in microwave (10–15 seconds) or serve at room temperature.

Arrange 3–4 chicken fingers and a portion of fries on a plate. Serve with a small ramekin of the child's choice of dipping sauce (honey mustard or blueberry BBQ). Ensure chicken internal temperature is 165°F before serving and allow to cool slightly for child-safe eating.