Chicken Fingers Recipe

Prepare chicken

Trim any fat from the chicken breast and pat dry with paper towels. Cut the breast into 4 even strips (about 3–4 inches long, 1 inch thick).

Marinate

Place the chicken strips in a bowl or zip-top bag. Add buttermilk, hot sauce (if using), 1 tsp salt and 1 tsp black pepper. Toss to coat, cover or seal, and refrigerate for at least 30 minutes and up to 4 hours. This tenderizes and flavors the chicken.

Make dry mix

In a shallow dish combine flour, cornstarch, seasoned breadcrumbs, paprika, garlic powder, onion powder, 1/2 tsp salt and 1/2 tsp black pepper. Mix thoroughly so the spices are evenly distributed.

Prepare egg wash

In a second shallow dish whisk together the egg and 1 tablespoon milk until smooth.

Bread the chicken

Remove one strip of chicken from the marinade, letting excess drip off. Dredge it first in the flour mixture, shaking off excess, then dip into the egg wash, and finally press into the breadcrumb mixture until well coated. Set on a plate and repeat with remaining strips. For extra-crispy fingers, double-dip: after the first breadcrumb coat, dip again in egg wash and a second breadcrumb coat.

Heat oil

In a heavy skillet (cast iron preferred) add about 1/2 cup vegetable oil — enough to come about 1/4 inch up the side. Heat over medium heat until oil reaches 350°F (175°C) or until a small piece of bread sizzles immediately but does not burn.

Fry chicken fingers

Carefully add the breaded strips to the hot oil in a single layer (do not overcrowd; fry in two batches if needed). Fry for 3–4 minutes per side, turning once, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat as needed to maintain oil temperature.

Drain

Transfer cooked chicken fingers to a wire rack set over a baking sheet or paper towels to drain for 2–3 minutes. Sprinkle with a little salt while hot if desired.

Serve

Garnish with chopped parsley and serve with lemon wedges and the dipping sauce. Serve immediately for best crispness.

Combine mayonnaise, ketchup, honey and 1/4 tsp hot sauce (if using) in a small bowl. Whisk until smooth. Taste and adjust sweetness or heat. Serve chilled alongside the chicken fingers.