Ingredients
Scale
- 4 large Russet potatoes, peeled and cut into thin shoestrings
- Vegetable oil, for frying
- Kosher salt, to taste
- 2 boneless skinless chicken breasts, pounded to ¼-inch thickness
- ½ cup (54 g) plain breadcrumbs
- ¼ cup (42 g) polenta, or fine cornmeal
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup (1 stick / 57 g) unsalted butter, divided
- 1 medium lemon, sliced into thin rounds, divided
- Chopped parsley, for garnish
Instructions
- Soak shoestring potatoes in cold water for 20-30 minutes.
- Drain, pat dry, and heat vegetable oil in a pot to 350°F.
- Fry potatoes in batches for 2-3 minutes until golden and crispy; season with kosher salt.
- Combine breadcrumbs, polenta, garlic powder, paprika, salt, and pepper for the chicken breading.
- Bread each chicken breast in the mixture, pressing to adhere.
- Melt butter in a skillet and cook chicken for 2-3 minutes on each side until golden.
- Add lemon slices and more butter during the last minute of cooking.
- Layer fries and chicken on a serving plate, garnishing as desired.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure oil temperature is optimal for frying to achieve crispiness.
Fry in small batches to avoid sogginess.
Store leftovers in an airtight container for up to 3 days; reheat in the oven.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying and Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 2
- Sodium: 800
- Fat: 32
- Saturated Fat: 14
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 70
- Fiber: 6
- Protein: 25
- Cholesterol: 70