Chicken Fingers Recipe
Five hand breaded chicken tenders deep fried to a golden brown served or buffalo sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Preparation
Breading Mixture
Frying
Serving
Method
Chicken Preparation
- 1
Season the Chicken
In a bowl, combine the chicken tenders with salt, black pepper, garlic powder, and onion powder. Mix well to ensure each tender is evenly coated. Allow the chicken to marinate for at least 15 minutes.
Breading Mixture
- 2
Prepare the Breading Stations
Set up three shallow dishes: one with all-purpose flour, the second with beaten eggs, and the third with a mixture of breadcrumbs, paprika, and grated Parmesan cheese.
- 3
Bread the Chicken
Take each marinated chicken tender, dredge it in flour, shaking off excess. Dip it in the beaten eggs, then coat it thoroughly with the breadcrumb mixture. Place the breaded chicken tenders on a plate and repeat for all tenders.
Frying
- 4
Heat the Oil
In a deep skillet or frying pan, pour in vegetable oil and heat over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of bread into it; if it sizzles, the oil is ready.
- 5
Fry the Chicken
Carefully add the breaded chicken tenders to the hot oil, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side or until they are golden brown and cooked through. Use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
Serving
- 6
Serve the Chicken Fingers
Arrange the chicken fingers on a serving platter and serve with buffalo sauce on the side for dipping.