Chicken Fingers Recipe

Prepare chicken

Trim any excess fat from the chicken breasts. Slice each breast into 3–4 even strips (about 1/2–3/4 inch thick) to make 'fingers'. Aim for uniform size for even cooking.

Season and marinate

Place the chicken strips in a bowl. Sprinkle with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder and 1 tsp paprika. Add 3 tbsp buttermilk, toss to coat, cover and refrigerate for 15–30 minutes (or up to 2 hours). The buttermilk tenderizes and helps breading adhere.

Set up breading stations

Line up three shallow bowls or trays: 1) flour mixture: whisk together 1 cup all-purpose flour, 2 tbsp cornstarch, 1 tsp onion powder, 1 tsp dried oregano, 1/2 tsp salt and 1/2 tsp black pepper. 2) egg wash: crack 2 eggs into a bowl, add 2 tbsp milk and whisk until combined. 3) breadcrumb mixture: place 1 cup fine breadcrumbs (or panko) in the third tray.

Coat the chicken

Working one at a time, dredge each marinated chicken finger first in the flour mixture (shake off excess), then dip into the egg wash, and finally press into the breadcrumbs to fully coat. For an extra-crispy double coating, you can repeat the egg wash and breadcrumb step once more. Place breaded fingers on a wire rack set over a sheet pan; let rest 10 minutes to help the coating set.

Heat oil

Pour about 2 cups neutral oil into a heavy skillet (cast-iron or deep frying pan) to a depth of roughly 1/2–3/4 inch, or use a pot for deep frying. Heat oil over medium-high until it reaches 350°F (175°C) or until a small breadcrumb sizzles immediately when dropped in.

Fry chicken fingers

Carefully add chicken fingers in a single layer without crowding (work in batches). Fry 3–4 minutes per side, turning once, until evenly golden brown and the internal temperature reaches 165°F (74°C). Transfer cooked fingers to a wire rack or paper towel-lined plate to drain. Keep warm in a 200°F (95°C) oven if needed while finishing remaining batches.

Fry or bake fries

If using frozen fries, cook according to package directions (bake or fry) so they finish around the same time as the chicken. For homemade fries, blanch/par-cook and then fry once at 325°F (160°C) until tender, then finish at 375°F (190°C) until crisp and golden.

Arrange hot chicken fingers with french fries on a plate. Serve immediately with ketchup and lemon wedges on the side. Optional: offer ranch dressing, honey mustard, or BBQ sauce as alternatives.