Chicken Fingers Recipe

Prepare chicken

Trim any fat from chicken breasts and cut each breast into 3–4 even strips (about 1" wide) to make fingers. Pat strips dry with paper towels.

Set up breading stations

Place flour and cornstarch in a shallow bowl or plate and season with 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, and 1/4 tsp onion powder. In a second bowl, whisk together the eggs and milk until combined. In a third shallow bowl, combine panko, dried breadcrumbs, Parmesan (if using), smoked paprika, remaining 1/2 tsp salt, 1/4 tsp black pepper, remaining garlic and onion powders; mix well.

Bread the chicken

Working in batches, dredge each chicken strip first in the seasoned flour/cornstarch mixture, shaking off excess. Dip into the egg wash, then press into the breadcrumb mixture, coating thoroughly and pressing breadcrumbs to adhere. Place breaded fingers on a wire rack or a plate. Repeat until all strips are breaded.

Heat oil

Pour vegetable oil into a deep skillet or sauté pan so it is 1/4"–1/2" deep (approximately 1 cup). Heat oil over medium-high heat until it reaches 350°F (175°C) or a breadcrumb dropped in sizzles and browns in about 30–40 seconds.

Fry the fingers

Carefully add breaded chicken fingers to the hot oil in a single layer without crowding (work in batches). Fry for 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain oil temperature around 325–350°F so coating browns without burning. Transfer cooked fingers to a wire rack set over a baking sheet or to paper towels to drain.

Finish and rest

If making Buffalo style, toss the hot fried fingers briefly in Buffalo sauce (see below) to coat. Let fingers rest 2–3 minutes so juices redistribute and coating sets.

Make sauce while frying: in a small saucepan over low heat, combine hot sauce and butter. Stir until butter melts and sauce is smooth. Taste and add honey or brown sugar and white vinegar if desired to balance heat and acidity. Keep warm over very low heat or remove from heat and reheat briefly before using.

To coat, place a few hot cooked chicken fingers in a bowl, pour 1–2 tablespoons of sauce over them and toss gently until evenly coated. Serve immediately.

Arrange chicken fingers on a serving platter with lemon wedges. Garnish with chopped parsley if desired.

Serve with ranch, blue cheese, and honey mustard on the side for dipping.