Fried Chicken Fingers Recipe
Make Fried Chicken Fingers Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the chicken
Breading
For frying & finishing
Method
For the chicken
- 1
Slice and season
Trim any fat from the chicken breasts, then slice each breast into 3–4 even strips about 3/4 inch wide. Season the strips with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp paprika; toss to coat evenly.
- 2
Marinate
Place the seasoned chicken strips into a bowl or shallow dish and pour 1 cup buttermilk over them. Cover and refrigerate for at least 30 minutes and up to 4 hours. (If using milk + vinegar instead of buttermilk, mix and let sit 5 minutes before pouring over chicken.)
Breading
- 3
Prepare dredging stations
Set up three shallow dishes: In the first, combine 1 cup flour, 2 tbsp cornstarch, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp onion powder, 1 tsp paprika, and 1/4 tsp cayenne (if using). Whisk to combine. In the second dish, beat 2 large eggs with 2 tbsp milk until smooth. In the third dish place 1/2 cup panko breadcrumbs (optional) or leave empty if not using.
- 4
Dredge the chicken
Remove one strip of chicken at a time from the buttermilk, allowing excess to drip off. Dredge first in the seasoned flour mixture (pressing lightly to coat), then dip into the egg mixture, then press into panko breadcrumbs (if using). For an extra-crispy double layer, you can return the panko-coated strip to the flour briefly and shake off excess. Place breaded strips on a wire rack and let rest 10 minutes to help the coating adhere.
For frying & finishing
- 5
Heat the oil
Pour about 2 cups neutral oil into a heavy-bottomed skillet or Dutch oven to reach roughly 1/2 to 1 inch depth. Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour—if it sizzles and browns slowly, the oil is ready.
- 6
Fry the chicken fingers
Working in batches so you don't overcrowd the pan, gently lower breaded chicken strips into the hot oil. Fry 3–5 minutes per side, turning once, until the coating is golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat as needed to maintain 325–350°F; lower if coating browns too quickly. Use a slotted spoon or tongs to transfer cooked strips to a wire rack set over a baking sheet to drain. Sprinkle lightly with a pinch of salt while still hot.
- 7