Chicken Fingers and Fries
Indulge in the ultimate comfort food experience with this irresistible Chicken Fingers and Fries recipe! Featuring tender, juicy chicken breasts coated in a perfectly seasoned, golden-brown breadcrumb crust, these crispy chicken fingers are pan-fried to perfection. Paired with oven-baked, homemade russet potato fries seasoned with a dash of seasoned salt and black pepper, this duo is a match made in food heaven. This recipe combines crispy textures, bold flavors from garlic powder and paprika, and a touch of freshness from optional parsley garnish. Ready in just under an hour, it's an easy, family-friendly meal perfect for weeknight dinners or casual gatherings. Serve with your favorite dipping sauces for a customizable flavor feast!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 large eggs
- 2 tablespoons milk
- 2 cups breadcrumbs
- 2 cups vegetable oil
- 3 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon seasoned salt
- 0.5 teaspoon ground black pepper
- 1 tablespoon chopped parsley (optional, for garnish)
Instructions
Cut the chicken breasts into thin strips, about 1 inch wide, and set aside.
Set up a breading station with three separate bowls: one with flour mixed with garlic powder, paprika, salt, and black pepper; one with beaten eggs and milk; and one with breadcrumbs.
Dredge each chicken strip in the flour mixture, then dip it into the egg mixture, and coat it thoroughly in breadcrumbs. Set aside on a plate.
Wash and peel the potatoes, then cut them into thick sticks, about 1/2 inch wide, to resemble fries.
Soak the potatoes in cold water for 10 minutes to remove excess starch, then drain and pat them dry using a clean kitchen towel.
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Toss the potato sticks with olive oil, seasoned salt, and ground black pepper until evenly coated. Spread them out in a single layer on the baking sheet.
Bake the fries for 25-30 minutes, flipping them halfway through, until golden brown and crispy. Remove from the oven and set aside.
Meanwhile, heat the vegetable oil in a large skillet or deep fryer over medium-high heat to 350°F (175°C).
Working in batches, fry the breaded chicken strips for 3-4 minutes on each side, or until golden brown and fully cooked (internal temperature should reach 165°F/74°C).
Remove the chicken fingers from the oil and drain them on a paper towel-lined plate.
Transfer the cooked fries to a serving platter and sprinkle with chopped parsley, if desired.
Serve the crispy chicken fingers alongside the fries with your favorite dipping sauces, such as ketchup, honey mustard, or ranch.
Nutrition Facts
Calories |
1666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.9 g | 154% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 1545 mg | 67% | |
| Total Carbohydrate | 111.2 g | 40% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 6.5 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 110 mg | 8% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1503 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
