Golden Chicken Fingers Recipe

Prepare chicken

Trim any fat from the chicken breasts. Slice each breast into 3–4 even strips about 1 inch wide to make 'fingers'. Pat dry with paper towels.

Marinate

In a shallow dish, whisk together 3 tablespoons buttermilk, 1 tablespoon olive oil, 1 teaspoon kosher salt, 1 teaspoon black pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon paprika. Add the chicken strips, toss to coat, cover and refrigerate for at least 15 minutes and up to 2 hours. (Buttermilk tenderizes and helps the coating adhere.)

While chicken marinates, combine the dry coating ingredients in a wide shallow bowl or plate: 3 tablespoons all-purpose flour, 2 tablespoons cornstarch, 1 cup panko breadcrumbs, 1/4 cup finely grated Parmesan, 1/2 teaspoon smoked paprika, 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Stir thoroughly to distribute the spices and cheese.

In a second shallow bowl, whisk together 1 large egg, 2 tablespoons milk and 1/2 teaspoon hot sauce (if using) until smooth. This will be the wet barrier between the marinade and the dry crumb.

Set up a breading station: one bowl with flour mixture, one with egg wash, and a tray for coated fingers. Remove chicken from marinade, allowing excess to drip back into the dish, then dredge each strip first in the dry flour mixture (to lightly coat and absorb moisture), then dip into the egg wash, and finally press into the panko mixture, ensuring an even coating. Place coated fingers on a wire rack or tray. For a thicker crust, double-dip: return to egg wash then panko again.

Heat a large nonstick or stainless steel skillet over medium heat. Pour in about 1/2 cup neutral oil — enough to create a thin layer about 1/8–1/4 inch deep. Heat until shimmering but not smoking (about 350°F / 175°C if using a thermometer).

Working in batches (do not overcrowd), add coated chicken fingers in a single layer. Cook 2–3 minutes per side until golden brown and crisp. Adjust heat as needed so coating browns but does not burn. Internal temperature should reach 165°F (74°C). Total cook time per batch is typically 4–6 minutes depending on thickness.

Remove cooked fingers to a wire rack set over a baking sheet to drain and stay crisp. Sprinkle with a pinch of salt while hot. Repeat with remaining chicken, adding a tablespoon of oil between batches if pan gets dry.

Garnish with chopped parsley, serve with lemon wedges and the prepared dipping sauce.

Whisk together 1/4 cup mayonnaise, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice and 1/4 teaspoon salt until smooth. Taste and adjust seasoning. Chill until ready to serve.