Chicken Fingers Recipe

Prepare chicken

Trim any excess fat from the chicken breasts. Slice each breast into 3–4 even strips about 3/4–1 inch wide to create finger-sized pieces. Pat the pieces dry with paper towels.

Marinate

In a bowl or zip-top bag combine buttermilk, hot sauce, 1 tsp salt, and 1 tsp black pepper. Add the chicken strips, turning to coat. Cover or seal and refrigerate for at least 30 minutes and up to 4 hours (longer yields more tender chicken).

Set up dredging station

Place the flour in a shallow bowl. In a second shallow bowl whisk the 2 large eggs until smooth. In a third shallow bowl combine panko breadcrumbs, grated Parmesan (if using), paprika, garlic powder, onion powder, 1 tsp salt, 1/2 tsp pepper, and cornstarch; mix well.

Bread the chicken

Working with a few pieces at a time, remove chicken from the buttermilk letting excess drip off. Dredge each strip in flour, shaking off excess, dip into the beaten eggs, then press firmly into the panko mixture so the coating adheres. Place breaded fingers on a wire rack set over a baking sheet. Continue until all pieces are breaded. For an extra-crisp double-coat, repeat the egg and panko step once more.

Heat oil

Pour about 1 cup vegetable oil into a heavy skillet (cast iron preferred) — you want about 1/4–1/2 inch of oil depth. Heat over medium-high until the oil reaches 350°F (175°C) or a small breadcrumb sizzles immediately when dropped in.

Fry chicken fingers

Fry the breaded chicken in batches without crowding the pan, about 2.5–3 minutes per side, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat as needed to avoid burning. Transfer cooked pieces to a paper-towel–lined plate or a wire rack set over a sheet pan to drain and stay crisp.

Finish and serve

Sprinkle with chopped parsley and serve with lemon wedges if using. Let rest 2 minutes before serving so juices redistribute.

Whisk together mayonnaise, honey, Dijon mustard, lemon juice, 1/4 tsp salt and 1/4 tsp black pepper in a small bowl until smooth. Taste and adjust seasoning. Serve chilled or at room temperature alongside the chicken fingers.