Chicken Fingers Recipe

Prepare Chicken

Trim any fat from the chicken breasts and slice each breast into 8 even strips (about 3/4 inch thick) to yield approximately 24 fingers from 1 lb. Pat strips dry with paper towels.

Season Flour

Place the 3 tbs of flour in a shallow dish and season with 1/2 tsp of the salt and 1/2 tsp of the black pepper; mix well.

Egg Wash

In a second shallow dish, whisk together the 2 eggs and 3 tbs milk until smooth.

Breadcrumb Mix

In a third shallow dish, combine panko breadcrumbs, 2 tbs grated Parmesan, cornmeal (if using), garlic powder, onion powder, smoked paprika, remaining 1/2 tsp salt and remaining 1/2 tsp black pepper. Mix until evenly distributed.

Dredge

Working in batches to avoid crowding, dredge each chicken strip first in the seasoned flour (shake off excess), then dip into the egg wash, letting excess drip off, then press into the breadcrumb mixture so the strip is fully coated. Place finished strips on a wire rack set over a baking sheet. Let them rest 10 minutes for the coating to adhere (optional but recommended).

Heat oil in a heavy skillet (cast iron or stainless) to 350°F (175°C) over medium-high heat. There should be enough oil to come 1/4–1/2 inch up the sides of the pan. To test, drop a few breadcrumbs into the oil; they should sizzle and brown within 30–45 seconds.

Fry chicken fingers in a single layer without crowding the pan, working in 2–3 small batches. Fry each side about 2–3 minutes until golden brown and internal temperature reaches 165°F (74°C). Use tongs to turn once. Adjust heat to maintain oil temperature around 325–350°F (160–175°C).

Remove cooked fingers to a paper towel-lined plate or a wire rack to drain. Keep warm in a low oven (200°F / 95°C) while you finish remaining batches.

Make the sauce: In a small bowl combine 3 tbs bleu cheese crumbles, 3 tbs mayonnaise, 2 tbs sour cream, 2 tbs buttermilk, 1 tsp Worcestershire sauce and 1 tsp fresh lemon juice. Stir until smooth but slightly chunky from the crumbles.

Season: Taste and add 1/4 tsp salt and 1/4 tsp black pepper as needed. Fold in 1 tbs minced fresh chives if using. If you prefer a thinner sauce, add up to 1 tbs additional buttermilk to reach desired consistency.

Chill briefly: Refrigerate the sauce for 10–15 minutes to let flavors meld, or serve immediately at room temperature if preferred.

Serve the hot chicken fingers arranged on a platter with the bleu cheese dipping sauce on the side. Garnish with extra bleu cheese crumbles and chopped chives if desired.