Chicken Fingers Recipe

Prep the chicken

Pat the chicken tenders dry with paper towels. If using larger breast strips, cut them into even 3–4 inch strips so portions cook uniformly. Season the chicken lightly with 1/2 tsp salt and 1/4 tsp black pepper.

Make dredging stations

In a shallow bowl combine the 3 tbs flour with remaining 1/2 tsp salt, 1/4 tsp black pepper, garlic powder and paprika. In a second bowl whisk the 2 eggs with the buttermilk until smooth. Place the bread crumbs in a third shallow dish.

Coat the tenders

One at a time, lightly dust each tender in the seasoned flour, shake off excess, dip fully into the egg-buttermilk mixture, then press into the bread crumbs to coat completely. Place coated tenders on a wire rack for 10 minutes to set the coating.

Heat the oil

Pour about 1 cup vegetable oil into a deep skillet or sauté pan to create a shallow layer about 1/2 inch deep. Heat over medium-high until oil reaches 350°F (175°C) or a breadcrumb dropped in sizzles immediately and browns in ~30 seconds.

Fry the tenders

Working in a single layer and without crowding, fry the coated chicken tenders 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Use tongs to turn gently. Transfer cooked tenders to a wire rack set over a rimmed baking sheet or to paper towel-lined plate to drain for 2–3 minutes.

Finish

If desired, sprinkle a light pinch of salt on the hot tenders and serve with lemon wedges. Keep warm in a 200°F (95°C) oven if cooking multiple batches.

While chicken rests, make quick potato chips. Thinly slice potatoes (mandoline recommended) and rinse in cold water to remove starch. Pat completely dry. Heat 1 cup oil in a medium skillet to 350°F (175°C). Fry batches of potato slices in a single layer 1–2 minutes until crisp and lightly browned. Use a slotted spoon to transfer to paper towels and immediately season with 1/2 tsp salt. Keep warm and crisp in a single layer.

Plate 3–4 chicken fingers with a generous handful of homemade potato chips. Offer ranch and bbq sauce in small ramekins on the side for dipping. Optionally substitute fries (upgrade) if preferred.