Chicken Fingers Recipe
+Breaded chicken served with honey mustard dressing | With French Fries $17.99
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Chicken Fingers
For the Honey Mustard Dressing
For the French Fries
Method
For the Chicken Fingers
- 1
Prepare the Chicken
Cut the chicken breasts into strips about 1 inch wide. Season with salt, black pepper, garlic powder, and paprika.
- 2
- 3
Bread the Chicken
Dredge each chicken strip in flour, shaking off excess. Dip in beaten eggs, then coat thoroughly with breadcrumbs. Set aside on a plate.
- 4
Heat Oil
In a large skillet, heat vegetable oil over medium-high heat until hot.
- 5
Fry the Chicken
Carefully add breaded chicken strips to the oil in batches, frying for about 4-5 minutes per side or until golden brown and cooked through. Drain on a paper towel-lined plate.
For the Honey Mustard Dressing
- 6
Mix Dressing Ingredients
In a bowl, combine honey, Dijon mustard, mayonnaise, apple cider vinegar, and salt. Whisk together until smooth and well combined.
For the French Fries
- 7
Prepare the Potatoes
Peel the russet potatoes and cut them into thin strips. Soak in cold water for at least 30 minutes to remove excess starch.
- 8
Heat Oil for Frying
In a deep fryer or large pot, heat vegetable oil to 350°F (175°C).
- 9
Fry the Potatoes
Drain and pat dry the potato strips. Fry in batches for about 4-5 minutes until golden and crispy. Remove and drain on paper towels. Season with salt.
