Chicken Fingers With French Fries Recipe

Prepare chicken

Trim any fat from chicken breasts, then slice each breast into 6–8 strips about 1" wide and 3–4" long so they are uniform in size for even cooking.

Set up breading stations

Place the 3 tbs flour in a shallow bowl and season with 1/2 tsp salt and 1/4 tsp pepper. In a second shallow bowl, whisk the 2 eggs with 3 tbs milk until smooth. In a third bowl, combine 1 cup breadcrumbs, 2 tbs grated Parmesan (if using), 1/2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp salt and 1/2 tsp black pepper; mix well.

Bread the strips

Working in batches, lightly dredge each chicken strip in the seasoned flour, shaking off excess. Dip into the egg mixture, letting excess drip back into the bowl, then press into the breadcrumb mixture to coat all sides. Set coated strips on a tray and let rest 5 minutes to help coating adhere.

Fry the chicken

Pour 1 cup vegetable oil into a large skillet so the oil depth is about 1/4"–1/2". Heat over medium-high until oil reaches about 350°F (or a small piece of bread sizzles and browns in ~45 seconds). Fry chicken in batches without crowding, about 3–4 minutes per side, until golden brown and internal temperature reaches 165°F. Transfer to a wire rack or paper towels to drain. Keep warm in a low oven (200°F) if cooking in multiple batches.

Prepare potatoes

Wash and peel potatoes if desired. Cut into 1/4"–1/2" thick sticks. Place cut fries in a bowl of cold water and rinse once, then cover with 4 cups cold water and soak 20–30 minutes to remove excess starch (this yields crisper fries).

Dry and (optional) dust

Drain the potatoes and spread on clean kitchen towels; pat completely dry. If using cornstarch, toss the dried fries with 1 tsp cornstarch until lightly coated — this helps create a crisp exterior.

Fry the potatoes

Heat 2 cups vegetable oil in a heavy pot or deep skillet to 325°F for the first fry (medium heat). Fry potatoes in batches for 3–4 minutes until soft but not browned; remove and drain on paper towels. Increase heat to 375°F (or medium-high). Fry the blanched potatoes a second time in batches for 1.5–3 minutes until golden and crisp. Remove to paper towels and immediately season with 1 tsp salt, tossing gently to distribute.

Portion ketchup and honey mustard into small ramekins. Sprinkle chopped parsley over fries and chicken fingers if desired. Serve chicken fingers alongside fries with dips for children to enjoy.