Chicken Fingers Recipe
Boneless all white chicken breast strips, hand breaded and fried. Served with your choice of a dipping sauce.
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Ingredients
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Chicken Preparation
Breading Mixture
Frying
Dipping Sauce (optional)
Method
Chicken Preparation
- 1
Prepare the Chicken
Start by cutting the boneless chicken breast into strips about 1 inch wide. Season the chicken strips with salt and black pepper on both sides. Set aside.
Breading Process
- 2
Set Up Breading Station
In three separate shallow bowls, set up your breading station. In the first bowl, place the all-purpose flour. In the second bowl, beat the eggs until well mixed. In the third bowl, combine the breadcrumbs, garlic powder, paprika, and grated Parmesan cheese.
- 3
Bread the Chicken
Take each chicken strip and first coat it in the flour, shaking off any excess. Next, dip it into the beaten eggs, allowing any excess to drip off. Finally, coat it in the breadcrumb mixture, pressing gently to ensure the crumbs stick. Repeat this process for all chicken strips.
Frying
- 4
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until it reaches about 350°F (175°C). You can test the oil by dropping a small piece of bread into it; if it sizzles, the oil is ready.
- 5
Fry the Chicken Fingers
Carefully add the breaded chicken strips to the hot oil, making sure not to overcrowd the pan. Fry for about 4-5 minutes on each side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
- 6
Drain and Serve
Once cooked, remove the chicken fingers from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with your choice of dipping sauce.