Chicken Nuggets Fries & Drink Recipe

Prep and cut chicken

Trim any fat from the chicken breasts and cut into 1 to 1-1/2 inch bite-sized pieces. Pat dry with paper towels.

Marinate

Place the chicken pieces in a bowl and pour the buttermilk over them. Cover and refrigerate for 15–30 minutes (longer, up to 2 hours, will tenderize more).

Make dredge

In a shallow bowl combine the flour, cornstarch, salt, black pepper, garlic powder, onion powder, and paprika. In a second shallow bowl whisk the egg until combined.

Coat chicken

Remove chicken from buttermilk, letting excess drip off. Dredge pieces first in the egg, then press into the flour mixture to fully coat. Place on a wire rack or tray while heating oil.

Fry the nuggets

Pour about 1 cup vegetable oil into a heavy skillet to reach roughly 1/2 inch depth and heat over medium-high until oil reaches 350°F (175°C) or a small breadcrumb sizzles immediately. Fry nuggets in batches without crowding for 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper towel–lined plate and keep warm.

Finish

If desired, place fried nuggets on a baking sheet and hold in a 200°F (95°C) oven for up to 15 minutes while finishing remaining batches so all are warm and crispy when served.

Prep potatoes

Peel (optional) and cut potatoes into 1/4–1/2 inch sticks. Rinse in cold water until water runs clear to remove starch, then dry thoroughly with a clean towel or paper towels.

Par-cook (optional for extra-crispy)

For crispier fries: blanch the cut potatoes in simmering water for 3–4 minutes, drain and dry completely. Alternatively, proceed directly to seasoning and cooking.

Cook fries (oven method)

Toss the dried potato sticks with 2 tablespoons vegetable oil, salt, pepper, and optional paprika or garlic powder until evenly coated. Arrange in a single layer on a baking sheet. Roast in a preheated 425°F (220°C) oven for 20–30 minutes, turning once halfway, until golden and crisp.

Cook fries (fryer/skillet method)

If frying: heat oil in a deep pot to 350°F (175°C). Fry potatoes in batches for 3–5 minutes until golden and crisp. Drain on paper towels and immediately season with salt and pepper.

In a small bowl whisk together the ketchup, mayonnaise, honey, and optional hot sauce until smooth. Taste and adjust sweetness or heat as desired. Chill until ready to serve.

Fill a glass with ice cubes, add the cold sparkling water or cola, stir gently, and garnish with a lemon slice if using. Serve immediately alongside the nuggets and fries.

Arrange a serving of nuggets and fries on a plate with a small bowl of dipping sauce. Provide napkins and enjoy while hot. This recipe yields approximately the quantities listed below.