Chicken Fingers & Fries Recipe

Prepare chicken

Trim any fat from the chicken breasts or thighs and slice into 3–4 long strips (about 1" wide) to make 'fingers'. Pat dry with paper towels.

Marinate

In a bowl combine buttermilk, 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1/2 tsp onion powder and 1 tsp paprika. Add the chicken strips, pressing them under the buttermilk so they are fully coated. Refrigerate for at least 30 minutes and up to 4 hours (longer yields more tender chicken).

Set up breading station

Place flour and cornstarch in a shallow bowl and whisk. In a second shallow bowl whisk the 2 eggs. In a third shallow bowl combine panko breadcrumbs, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika and 1/4 tsp cayenne (if using).

Bread the chicken

Remove chicken from buttermilk, letting excess drip off. Dredge each strip first in the flour mixture, shaking off excess, then dip into the beaten eggs, then press into the panko mixture to coat thoroughly. For an extra-crispy double-coat: return the panko-coated strips to the egg quickly and then again to the panko. Place on a wire rack while you heat the oil.

Prep potatoes

Wash and peel (optional) the potatoes. Cut into 1/4–1/2" thick sticks for classic fries. Soak cut fries in cold water for 20–30 minutes to remove excess starch; drain and pat completely dry with towels.

Fry or bake

For deep-fried fries: heat oil in a heavy pot or deep-fryer to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until soft but not browned. Remove and drain. Increase oil to 375°F (190°C) and fry again for 2–3 minutes until golden and crisp. Drain on paper towels and season with 1 tsp salt and 1/2 tsp pepper. For oven-baked fries: toss dried fries with 2 tbsp oil, spread on a single layer on a baking sheet, bake at 425°F (220°C) for 20–30 minutes, flipping halfway, until golden and crisp. Season with salt and pepper.

Heat oil

Pour about 1" of oil (or enough for shallow frying) into a skillet and heat to 350–360°F (175–180°C). If using a deep-fryer, preheat to 350°F (175°C). Use a thermometer for accuracy.

Fry chicken

Working in batches to avoid crowding, fry the breaded chicken fingers for 3–4 minutes per side (about 6–8 minutes total per batch) until golden brown and internal temperature reaches 165°F (74°C). Remove to a wire rack set over a baking sheet to drain and keep crisp; hold in a low oven (200°F / 95°C) if needed to keep warm while completing remaining batches.

Alternative: Oven-bake

To bake instead of frying: preheat oven to 425°F (220°C). Place breaded fingers on a parchment-lined sheet, lightly spray the tops with oil, and bake 12–16 minutes, flipping halfway, until golden and internal temp is 165°F (74°C).

When fries and chicken are done, transfer to serving plates. Squeeze lemon over chicken if desired. Serve with ketchup, honey mustard and ranch on the side for dipping.

Leftovers: refrigerate cooled chicken and fries in an airtight container for up to 3 days. Re-crisp in a 400°F (200°C) oven for 8–10 minutes.