Chicken Strips With Fries Recipe

Slice chicken and marinate

Trim any excess fat from the chicken breasts and cut them into fingertip-sized strips (about 3 inches long, 1/2 inch thick). Place strips in a bowl and pour the buttermilk over them. Cover and refrigerate for at least 20 minutes (up to 2 hours) to tenderize and help coating adhere.

Prepare dredging station

In a shallow bowl or plate, whisk the egg. In a second shallow bowl or wide plate, combine the flour, cornstarch, paprika, garlic powder, onion powder, 1 tsp salt, and 1/2 tsp black pepper. Set both stations near the cooking area.

Coat the chicken

Remove chicken from buttermilk, letting excess drip off. First dip each strip into the beaten egg, then dredge thoroughly in the flour-spice mixture, pressing so the coating sticks. Place coated strips on a tray or plate while you heat the oil.

Heat oil and fry

Pour about 1 to 1 1/2 inches of vegetable oil into a heavy skillet or Dutch oven (about 2 cups). Heat over medium-high until oil reaches 350°F (175°C) or a piece of bread sizzles and browns in about 45 seconds. Fry the strips in batches (do not overcrowd) for 3 to 4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Remove to a paper towel-lined plate to drain. Keep warm in a low oven (200°F / 95°C) if making multiple batches.

Alternative: Oven-baked

For a less oily version, preheat oven to 425°F (220°C). Place coated strips on a parchment-lined baking sheet sprayed with cooking spray. Lightly spray the tops with cooking spray and bake 12–15 minutes, flipping once halfway, until golden and cooked through (165°F internal).

Prep potatoes

Wash and peel the potatoes if desired. Cut into children-friendly fries (about 1/2-inch thick). Rinse the cut fries under cold water until water runs clear to remove excess starch, then pat completely dry with a clean kitchen towel or paper towels.

Pan-fry or oven options

Pan-fry: Heat 1/4 inch of vegetable oil in a large skillet over medium-high heat. When oil is hot (sizzling but not smoking), add fries in a single layer and cook in batches until golden and crisp, about 3–4 minutes per side depending on thickness. Transfer to paper towels and season with 1 tsp salt and 1/4 tsp pepper. Oven option: Toss the dried fries with 2 tbsp vegetable oil, spread in a single layer on a parchment-lined baking sheet, and bake at 425°F (220°C) for 20–25 minutes, turning once, until golden and crisp. Season with salt and pepper immediately after baking.

Keep warm and serve

If frying the chicken, you can keep fries warm in a low oven (200°F / 95°C) for a few minutes. Serve fries alongside chicken strips with the dipping sauce.

Whisk together ketchup, mayonnaise, and honey in a small bowl until smooth. Adjust honey to taste for sweetness. Serve chilled or at room temperature alongside the chicken strips and fries.