Chicken Fries — The Recipe We Made the Night We Multiplied the Table

September. The third anniversary of Set the Table in its expanded form. Five years total since the first scrambled eggs. The program now serves twenty-four girls at the church plus a pilot group of twelve at the East Point community center (the new second location, launched this month). Thirty-six girls. Six years ago there were six. The table hasn't just extended — it has multiplied. The table is in two kitchens now, and each kitchen holds the same thing: a spatula, a recipe, a woman who says "you made this," and a girl who believes her.

The East Point location is special. It's in the community where I was a school counselor. Where I raised Marcus and Jasmine as a single mother. Where the townhouse was. Where I started rebuilding after Terrell. Going back to East Point as the woman who runs Set the Table — not the woman who was struggling, not the woman who was grieving, but the woman who built something — feels like a homecoming that's also a graduation. I went from student of that neighborhood to teacher in that neighborhood and the transformation happened at a stove.

Made a launch dinner: the whole spread, for the volunteers and supporters who helped open the East Point location. Fried chicken (Mama's — what else for a launch?), cornbread (Jasmine's — she came to help), collard greens (Isaiah drove from Marietta — he came to help), and chocolate cake (Zoe's — she came to help). My children helped me launch the second Set the Table location. Four children who learned to cook in my kitchen came to a community center in East Point and cooked for fifty people because their mother started something and they want to be part of it. The line. Always the line. Always extending. Always multiplying. Always held.

The launch dinner called for fried chicken — Mama’s, always Mama’s — but when four grown children pile into a community center kitchen and you’re feeding fifty people on joy and momentum, you adapt. Chicken fries gave us that same golden, seasoned crunch in a form everyone could pass, pile, and share without ceremony, which felt right for a night that was already bigger than any plate could hold. Isaiah was at the fryer, Jasmine was at the counter, and I stood back for a moment and just watched my children cook — really cook — and I thought: this is what the line looks like when it moves forward. Make these when you need a meal that feels like a celebration without slowing the party down.

Chicken Fries

Prep Time: 15 min | Cook Time: 20 min | Total Time: 35 min | Servings: 6

Ingredients

• 2 lbs boneless, skinless chicken breasts, cut into thin strips (about 1/2 inch wide)
• 1 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs
• 1/2 cup buttermilk
• Vegetable oil, for frying (about 4 cups)
• Dipping sauce of choice, for serving

Instructions

1. Prep the chicken. Pat the chicken strips dry with paper towels. Cutting them thin and even — about 1/2 inch wide — ensures they cook through quickly and get that true “fry” shape and crunch.
2. Make the dredge. In a wide shallow bowl, whisk together the flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne, salt, and black pepper. The cornstarch is the key to extra crispiness — don’t skip it.
3. Make the egg wash. In a second shallow bowl, whisk together the eggs and buttermilk until fully combined. The buttermilk adds a slight tang and helps the coating adhere.
4. Dredge the strips. Working in batches, dip each chicken strip into the egg wash, letting any excess drip off, then press firmly into the flour mixture, coating all sides. Set breaded strips on a wire rack while you heat the oil.
5. Heat the oil. Pour vegetable oil into a heavy-bottomed pot or deep skillet to a depth of about 2 inches. Heat over medium-high heat to 350°F. Use a thermometer for best results — temperature consistency is what keeps the coating from going greasy.
6. Fry in batches. Carefully lower 6 to 8 strips at a time into the hot oil. Fry for 3 to 4 minutes, turning once halfway through, until deep golden brown and cooked through (internal temperature of 165°F). Avoid crowding the pot, which drops the oil temperature and leads to soggy coating.
7. Drain and season. Transfer fried chicken fries to a clean wire rack set over a baking sheet. Season lightly with a pinch of salt while still hot. Keep warm in a 200°F oven while you finish the remaining batches.
8. Serve immediately. Pile them high on a platter and serve with your preferred dipping sauces — honey mustard, ranch, or hot sauce all work beautifully.

Nutrition (per serving)

Calories: 390 | Protein: 36g | Fat: 14g | Carbs: 28g | Fiber: 1g | Sodium: 520mg