Chiken Fingers Recipe
Make Chiken Fingers Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Chicken Fingers
For Serving
Method
Preparing the Chicken
Cut the Chicken
Slice the boneless, skinless chicken breasts into finger-sized strips, about 1 inch wide.
Season the Chicken
In a mixing bowl, season the chicken strips with salt, black pepper, garlic powder, and paprika. Stir to ensure the chicken is evenly coated.
Breading the Chicken
Set Up the Breading Station
Prepare three shallow dishes. In the first dish, place the all-purpose flour. In the second dish, beat the eggs until fully mixed. In the third dish, place the bread crumbs.
Bread the Chicken
Take each chicken strip and first coat it in flour, shaking off the excess. Then dip it into the beaten eggs, allowing the excess to drip off. Finally, coat the chicken in bread crumbs, pressing gently to adhere.
Cooking the Chicken Fingers
Heat the Oil
In a large skillet, heat the vegetable oil over medium heat until it's shimmering but not smoking.
Fry the Chicken Fingers
Carefully place the breaded chicken strips in the hot oil, ensuring not to overcrowd the pan. Fry for about 3-4 minutes on each side, or until golden brown and cooked through. Use a meat thermometer to ensure an internal temperature of 165°F (75°C).
Drain the Chicken
Once cooked, transfer the chicken fingers to a plate lined with paper towels to drain excess oil.
Serving
Serve with Dipping Sauce
Serve the chicken fingers warm with your choice of dipping sauce on the side.