Chicken Fingers Recipe

Salad Plates

1. 1

   Set up three stations: flour with salt and pepper, beaten eggs, and breadcrumbs mixed with garlic powder, paprika, and a pinch of cayenne to create a classic chicken finger breading.

2. 2

   Dredge chicken strips: coat each tender in flour, shake off excess; dip in beaten eggs; roll in breadcrumbs seasoned with garlic powder, paprika, salt, black pepper, and cayenne until fully coated.

3. 3

   Fry the chicken: heat vegetable oil in a deep skillet or pot to about 350°F (175°C). Fry chicken in batches 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Remove to a rack or paper towels to drain.

4. 4

   Prepare the salad base: rinse and dry mixed greens; arrange on plates. Add cherry tomatoes, cucumber slices, red onion; optionally top with avocado slices.

5. 5

   Make the honey-mustard dressing: whisk mayonnaise, Dijon mustard, honey, and lemon juice; season with salt and pepper. Thin with 1–2 tablespoons water to reach desired consistency.

6. 6

   Assemble: place chicken fingers on top of the salad greens; drizzle dressing over the chicken and vegetables or serve on the side. Garnish as desired.