Chicken Fingers (3) Recipe
Make Chicken Fingers (3) Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Marinade
Breading
For Frying (or Baking)
To Serve
Method
Chicken & Marinade
Prepare chicken
Trim any fat from the chicken breasts and slice each breast into 6 evenly sized strips (about 3-4 ounces per strip). Aim for uniform thickness so they cook evenly.
Marinate
In a shallow bowl or wide container whisk the egg, then stir in the buttermilk, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Add the chicken strips, submerge, cover, and refrigerate for at least 30 minutes and up to 4 hours. This tenderizes and seasons the chicken.
Breading
Mix dry coatings
In a shallow dish combine the flour, breadcrumbs, grated Parmesan, 1 tsp paprika, 1/2 tsp onion powder, 1/4 tsp cayenne, 3/4 tsp salt, and 1/2 tsp black pepper. Stir thoroughly so the spices are evenly distributed.
Set up dredging station
Place the flour/breadcrumb mixture in one shallow dish. Remove chicken from the marinade one piece at a time, letting excess drip off. Optionally set a small plate for finished pieces.
Coat chicken
Dredge each chicken strip in the flour/breadcrumb mixture, pressing gently so the coating adheres. For an extra-crisp double coating: dip the floured strip back briefly into the leftover buttermilk/egg (or a beaten egg), then coat again in the dry mixture. Place coated strips on a wire rack or plate.
Frying (or Baking)
Frying (preferred for crispness)
Pour vegetable oil into a wide skillet to a depth of about 1/4 inch (roughly 1/2 cup). Heat over medium-high until oil registers 350°F (175°C) or a small breadcrumb sizzles immediately. Working in batches, add 4–6 chicken fingers without crowding. Fry 2–3 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain. Repeat with remaining pieces.
Baking (lighter option)
Preheat oven to 425°F (220°C). Place coated chicken on a baking sheet lined with parchment or a lightly oiled wire rack set over a baking sheet. Lightly spray the tops with nonstick cooking spray. Bake 12–16 minutes, flipping once halfway, until golden and internal temperature reaches 165°F (74°C).