Chicken Finger Tray Recipe

Prep the chicken

Trim any fat from the chicken breasts. Slice each breast into 3/4-inch thick strips, about 3–4 strips per breast depending on size, aiming for uniform length and thickness so they cook evenly.

Set up breading stations

Place the flour and cornstarch in a shallow bowl and whisk to combine. In a second shallow bowl, whisk together the eggs and buttermilk until smooth. In a third shallow bowl, combine panko breadcrumbs, grated Parmesan, garlic powder, onion powder, smoked paprika, salt, and black pepper; mix thoroughly.

Bread the chicken

Working in batches, dredge each chicken strip first in the flour mixture, shaking off excess, then dip into the egg-buttermilk mixture, allowing excess to drip off. Finally press the strip into the panko mixture, coating completely and gently pressing the crumbs so they adhere. Place breaded strips on a wire rack set over a baking sheet; this keeps them dry and prevents the coating from getting soggy. Repeat until all strips are breaded.

Rest before frying

Let the breaded chicken rest on the rack for 10 minutes at room temperature. This helps the coating adhere and reduces breakage during frying.

Fry the chicken (shallow-fry method)

Pour about 1/2 to 3/4-inch oil into a large skillet (about 10–12 inches) and heat over medium-high until oil reaches 350°F (175°C) or a breadcrumb sizzles and browns in about 20–30 seconds. Add chicken strips in a single layer without crowding (work in batches). Fry 2–3 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Transfer cooked strips to a paper towel-lined plate or wire rack to drain. If needed, keep cooked strips warm in a 200°F (95°C) oven on a baking sheet while you finish remaining batches.

Alternative: Bake for a lighter option

Preheat oven to 425°F (220°C). Place breaded strips on a parchment-lined baking sheet and lightly spray tops with oil. Bake 12–15 minutes, flipping halfway through, until golden and internal temperature reaches 165°F (74°C).

Finish

Arrange chicken fingers on a serving tray. Squeeze lemon wedges over as desired and sprinkle chopped parsley for color.

Make the spicy honey mayo: In a small bowl combine mayonnaise, Greek yogurt (or sour cream), hot sauce, honey, Dijon mustard, salt, and black pepper. Whisk until smooth and taste; adjust heat or sweetness by adding more hot sauce or honey. Transfer to a small serving bowl and garnish with chopped parsley.

Prepare barbecue dip (optional): Warm the barbecue sauce slightly or serve at room temperature in a separate bowl for guests who prefer a classic BBQ flavor.

Place sauces on the tray alongside chicken fingers for dipping.