Tough Captain Flint Recipe

Prep the chicken

Trim any fat from the chicken breasts and slice each breast into 3–4 even strips, about 1 inch wide. Pat strips dry with paper towels.

Marinate

Place chicken strips in a bowl or zip-top bag. Add buttermilk and hot sauce (if using). Toss to coat, cover, and refrigerate for at least 30 minutes and up to 4 hours. This tenderizes and flavors the chicken.

Make the dry mix

In a shallow bowl or large plate combine flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and baking powder. Whisk to evenly distribute.

Make the wet wash

In another bowl whisk together eggs and milk until smooth.

Dredge

Remove chicken from buttermilk, letting excess drip off. First dredge each strip in the seasoned flour mixture, pressing lightly to adhere. Then dip into the egg wash, letting excess drip, and return to the flour mixture for a second coating. Place on a wire rack while you heat the oil.

Heat oil and fry

Pour vegetable oil into a deep skillet or Dutch oven to a depth of about 1–1.5 inches and heat over medium-high until the oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in ~30–40 seconds. Fry chicken in batches so pieces aren't crowded—about 3–4 minutes per side or until golden brown and internal temperature reaches 165°F (74°C). Use tongs to turn. Transfer fried fingers to a wire rack set over a sheet pan to drain and keep warm. If needed, maintain oven at 200°F (95°C) to hold.

Finish

Sprinkle a pinch of salt over the hot chicken fingers and let rest 2 minutes before serving.

Prepare potatoes

Peel (optional) and cut potatoes into 1/3–1/2 inch thick fries. Rinse the cut fries under cold water until water runs clear to remove excess starch.

Dry and coat

Thoroughly dry fries with a clean kitchen towel or paper towels. Place fries in a bowl, toss with 1 tablespoon cornstarch until lightly dusted, then add 2 tablespoons vegetable oil, salt, black pepper, garlic powder, and paprika. Toss to coat evenly.

Bake or shallow-fry (two options)

Option A — Oven (crispier and less oil): Preheat oven to 425°F (220°C). Spread fries in a single layer on a parchment-lined baking sheet. Bake 18–25 minutes, flipping once halfway, until golden and crisp. Option B — Shallow fry: Heat 1/4 inch oil in a heavy skillet over medium-high heat. Fry fries in batches 4–6 minutes per side until golden and tender. Drain on paper towels or a wire rack.

Season and keep warm

Taste and adjust seasoning while hot. Keep fries warm in a low oven (200°F/95°C) until serving.

Whisk together mayonnaise, ketchup, dill pickle relish, hot sauce, lemon juice, and black pepper in a small bowl until smooth. Taste and adjust for acidity or heat. Chill in refrigerator for at least 10 minutes to let flavors meld.

Arrange golden fried chicken fingers and Special P.H. Fries on a platter. Spoon sauce into a small bowl for dipping. Sprinkle chopped parsley over the fries and chicken and serve with lemon wedges on the side. Serve immediately.