Fried Chicken Finger Recipe

Trim and slice

Trim any fat or connective tissue from the chicken breasts and slice each breast lengthwise into 3/4- to 1-inch wide strips (fingers). Aim for uniform thickness so they cook evenly.

Marinate

Place the chicken fingers in a bowl or resealable bag. Add buttermilk, hot sauce (if using), 1 tsp kosher salt, and 1 tsp black pepper. Toss to coat, cover, and refrigerate for at least 30 minutes and up to 4 hours. The buttermilk tenderizes and flavors the chicken.

Mix dry breading

In a shallow dish or wide bowl combine 1 cup flour, 1/4 cup cornstarch, 1 tbsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried oregano, 1/4 tsp cayenne (if using), 1/2 tsp baking powder, 1 tsp kosher salt, and 1/2 tsp black pepper. Whisk thoroughly so spices are evenly distributed and there are no lumps.

Prepare dredge and egg wash

Place 1/2 cup flour in a separate shallow dish for the initial dredge. In another bowl whisk together 2 eggs and 2 tbsp milk until smooth.

Heat oil

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (roughly 2 to 3 cups depending on pan size). 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 breading—the breading should sizzle and float steadily.

Dredge chicken

Working with a few pieces at a time, remove chicken from the buttermilk allowing excess to drip off. Dredge each piece lightly in the 1/2 cup flour, then dip into the egg wash, letting excess drip back into the bowl. Finally press each piece into the seasoned breading mixture to coat thoroughly, shaking off excess. For an extra-crispy double crust, you can repeat the egg wash and breading once more.

Fry in batches

Carefully add breaded chicken fingers to the hot oil in a single layer without overcrowding (work in batches of 6–8 depending on pan size). Fry, turning occasionally, until golden brown and cooked through, about 3–4 minutes per side (total 6–8 minutes). Internal temperature should reach 165°F (74°C). Adjust heat as needed to maintain 325–350°F; if oil is too hot the exterior will burn before the inside cooks.

Drain

Using a slotted spoon or tongs, transfer cooked chicken fingers to a wire rack set over a baking sheet or to paper towels to drain. If using a wire rack, keep them in a warm oven at 200°F (95°C) briefly to stay crisp while you finish remaining batches.

Arrange chicken fingers on a platter, sprinkle with chopped parsley, and serve with lemon wedges and your choice of dipping sauce (ranch or honey mustard). Serve hot for best texture.