Chicken Fingers Fries & Drink Recipe
Make Chicken Fingers Fries & Drink Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Marinade
Breading
Fries
Sauce & Serving
Frying Oil (if deep-frying)
Method
Chicken & Marinade
- 1
Prepare chicken
Trim any fat from the chicken breasts and slice each breast into 3–4 strips about 3/4 inch wide to make 'fingers'. Pat dry with paper towels.
- 2
Marinate
Combine buttermilk, hot sauce (if using), 1 tsp salt, and 1 tsp black pepper in a bowl. Add the chicken strips, pressing them down so they're submerged. Cover and refrigerate for at least 30 minutes, up to 4 hours (longer for more tender results).
Breading
- 3
Set up breading station
In a shallow bowl or plate, whisk together flour, cornstarch, paprika, garlic powder, onion powder, dried oregano, 1 tsp salt, and 1/2 tsp black pepper. In a second bowl, beat the eggs with the 1/4 cup milk. In a third bowl, place the panko breadcrumbs.
- 4
Bread the chicken
Remove chicken from the buttermilk, letting excess drip off. Dredge each strip in the seasoned flour, shaking off excess, dip into the egg wash, then press into the panko so each piece is evenly coated. For a thicker crust, repeat the egg and panko step once more. Place breaded strips on a wire rack while you heat the oil or preheat the oven.
Fries
- 5
- 6
Season and cook
Toss the dried potato sticks with 2 Tbsp vegetable oil, 1 tsp salt, 1/4 tsp black pepper, and 1/2 tsp smoked paprika if using. For oven fries: spread in a single layer on a parchment-lined baking sheet and roast 25–30 minutes, flipping once, until golden and crisp. For frying: heat 2–3 cups oil in a heavy pot to 350°F (175°C) and fry potatoes in batches 3–4 minutes until golden; drain on paper towels and sprinkle with additional salt.
Cooking the Chicken
- 7
Deep-fry method (recommended for crispiness)
Heat 3–4 cups neutral frying oil in a deep pan or Dutch oven to 350°F (175°C). Fry breaded chicken fingers in batches, careful not to overcrowd, for 4–5 minutes per batch until golden brown and internal temperature reaches 165°F (74°C). Remove to a wire rack or paper towel-lined plate to drain.
- 8
Pan-fry method
Pour 1/4–1/3-inch oil into a large skillet and heat over medium-high until shimmering. Fry chicken strips in batches 3–4 minutes per side, turning once, until golden and cooked through (165°F/74°C). Drain on a rack or paper towels.
- 9
Oven-bake method (lower oil)
Preheat oven to 425°F (220°C). Place breaded chicken on a greased or parchment-lined baking sheet and spray lightly with oil. Bake 12–15 minutes, flip, then bake another 6–8 minutes until crisp and internal temperature is 165°F (74°C).
Sauce & Serving
- 10
Make dipping sauce
Whisk together ketchup, mayonnaise, and honey in a small bowl until smooth. Taste and adjust: add a squeeze of lemon or a pinch of salt if desired.
- 11
