Chicken Fingers Recipe

Prepare chicken

Trim any fat from the chicken breasts and slice each breast into 6–8 finger-sized strips, about 1/2 inch thick and 4 inches long.

Marinate

In a bowl, whisk together buttermilk, garlic powder (1 tsp), onion powder (1/2 tsp), hot sauce (if using), 3/4 tsp salt and 1/2 tsp black pepper. Add the chicken strips, submerge them, cover and refrigerate for at least 30 minutes and up to 4 hours. This tenderizes and flavors the chicken.

Set up breading stations

Place flour and cornstarch in a shallow dish and stir to combine with 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp paprika, 1 tsp salt and 1/2 tsp black pepper. In a second shallow bowl, beat the 2 eggs with 2 tablespoons milk. In a third shallow bowl, place the panko breadcrumbs.

Bread the chicken

Remove chicken from the buttermilk one piece at a time, letting excess drip off. Dredge each strip in the flour mixture, shaking off excess, then dip into the egg wash, and finally press into the panko so it’s fully coated. Place breaded fingers on a wire rack while you finish the rest.

Heat oil

Pour about 2 cups vegetable oil into a heavy skillet or Dutch oven to reach a depth of roughly 1 inch. Heat over medium-high until oil reaches 350°F (175°C) or small bubbles appear when a breadcrumb is dropped in.

Fry the chicken

Fry chicken fingers in batches without crowding, 3–4 minutes per side, 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 warm in a 200°F (95°C) oven if needed while you finish remaining batches.

Prepare potatoes

Preheat oven to 425°F (220°C). Wash and peel potatoes if desired, then cut into 1/4–1/2 inch fries. Soak cut fries in cold water for 15 minutes to remove excess starch, then drain and pat dry very well with a clean towel.

Season and roast

Toss dried fries with 1 tablespoon olive oil, 3/4 tsp salt and 1/4 tsp black pepper. Spread in a single layer on a baking sheet lined with parchment. Roast for 25–30 minutes, flipping once halfway, until golden and crisp. Serve hot.

Serve

Arrange chicken fingers and fries on a plate. Add small bowls of ketchup and ranch. Garnish with lemon wedges to squeeze over the chicken if desired.

Fill two glasses with ice (about 4 cubes each) and pour 1 cup of cola or iced tea into each glass. Serve chilled alongside the meal.