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Frequently paired with
The best thing to pair and share with Kids Eat Free!
Ingredients
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Chicken Fingers & Fries (Kid's Combo)
Mini Cheese Quesadilla (Alternative Kid's Option)
Fruit Cup & Drink
Method
Chicken Fingers & Fries (Kid's Combo)
Prepare chicken
Slice the chicken breast into 4–6 finger-sized strips. Pat dry with a paper towel.
Set up breading stations
In one shallow bowl combine the flour with 0.5 tsp salt, 0.5 tsp black pepper, and 0.25 tsp paprika. In a second bowl whisk the egg with 1 tablespoon milk. In a third bowl place the breadcrumbs mixed with 0.25 tsp paprika and a pinch of salt.
Bread the chicken
Dredge each chicken strip first in the seasoned flour, shaking off excess, then dip into the egg wash, and finally press into the breadcrumbs to coat evenly. Place coated strips on a plate while heating the oil.
Cook chicken fingers
Heat 1/2 cup vegetable oil in a large skillet over medium heat until shimmering (about 325–350°F / 160–175°C). Fry the chicken strips in batches so they don’t crowd the pan, about 3–4 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper towel–lined plate to drain.
Bake or fry fries
While the first batch of chicken cooks, preheat oven to 425°F (220°C) if baking fries. Spread the 2 cups of frozen fries in a single layer on a baking sheet and bake 15–20 minutes, turning once, until golden and crisp. Alternatively, deep fry or shallow fry fries according to package directions until golden.
Plate and serve
Arrange 2–3 chicken fingers and a portion of fries on a kid-sized plate. Add 2 tablespoons ketchup and 2 tablespoons ranch (if using) for dipping. Let cool slightly before serving to children.
Mini Cheese Quesadilla (Alternative Kid's Option)
Heat a nonstick skillet over medium-low heat and add 1/2 tablespoon butter, swirling to coat.
Place one small tortilla in the skillet, sprinkle 1/4 cup shredded cheddar evenly over it, then top with the second tortilla. Cook 1–2 minutes until the bottom tortilla is golden and the cheese starts to melt.
Carefully flip the quesadilla with a spatula and cook another 1–2 minutes until fully melted and lightly browned. Transfer to a cutting board and cut into 4 wedges. Serve with 2 tablespoons mild salsa for dipping.
Fruit Cup & Drink
Toss 1 cup mixed fresh fruit with 1/2 tablespoon lemon juice to prevent browning. Portion into a small cup.