Chicken Fingers Recipe

Prepare chicken

Trim any fat from the chicken breasts and slice each breast into 1/2- to 3/4-inch wide strips (about 3–4 strips per breast depending on size). Pat the strips dry with paper towels.

Season the chicken strips evenly with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp paprika. Set aside for 5–10 minutes to let the seasoning adhere.

Set up three shallow dishes: one with the 3 tbs flour, one with the egg wash (2 eggs beaten with 3 tbs milk and 1/2 tsp hot sauce), and one with the breadcrumbs mixture (1 cup breadcrumbs + 2 tbs grated Parmesan + 1/2 tsp salt + 1/4 tsp black pepper + 1/2 tsp paprika). Mix the breadcrumb mixture so the spices and cheese are evenly distributed.

One at a time, dredge a seasoned chicken strip in flour, shaking off excess; dip into the egg wash, letting excess drip off; then press into the breadcrumb mixture to fully coat. For a thicker crust, repeat the egg and breadcrumb step once. Place breaded strips on a wire rack set over a sheet pan. Continue until all strips are breaded.

Pour about 1 cup oil into a heavy skillet (cast-iron preferred) — you need enough oil to come about 1/4 to 1/3-inch up the side of the pan. Heat over medium-high heat until the oil reaches 350°F (175°C) or a breadcrumb sizzles immediately when dropped in.

Working in batches (do not overcrowd), carefully add chicken fingers to the hot oil. Fry 2–3 minutes per side, turning once, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat as needed to maintain temperature and prevent burning.

Use tongs to transfer cooked strips to a wire rack or paper towel-lined plate to drain. Rest for 2 minutes before serving to let juices settle and crust crisp.

Serve the chicken fingers hot with lemon wedges and desired dipping sauces such as ranch or honey mustard.

If making ahead: keep warm in a single layer on a baking sheet in a 200°F (95°C) oven for up to 15–20 minutes; for best texture serve immediately.