Chicken Fingers Recipe

Prepare chicken

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

Season both sides of the chicken strips evenly with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp paprika. Set aside while you prepare the breading station (5–10 minutes).

Make breading mix

In a shallow bowl or plate, whisk together 3 tbs flour, 1 cup breadcrumbs, 3 tbs grated Parmesan (if using), 1 tsp Italian seasoning, 1/2 tsp salt, and 1/2 tsp black pepper until evenly combined.

Prepare egg wash

In a separate shallow bowl, beat 2 eggs with 3 tbs milk and 1 tsp hot sauce (if using) until smooth.

Set up three stations: flour (if using separate flour bowl — here the 3 tbs flour are already mixed into the breadcrumb mixture, so you will use only two stations: egg wash and breadcrumb mix). For a crisper coating you may dredge once in flour first, then egg, then breadcrumbs.

Working one at a time, coat each seasoned chicken strip in the egg wash, letting excess drip off, then press into the breadcrumb mixture to fully coat. For a thicker crust, repeat the egg wash and breadcrumb step once more. Place breaded fingers on a wire rack (or plate) and let rest 5 minutes to set the coating.

Heat oil

Pour about 1 cup vegetable oil into a 10–12 inch skillet to create a 1/4–1/2 inch shallow layer. Heat over medium-high until oil reaches 350°F (175°C) or until a small breadcrumb sizzles immediately when dropped in.

Working in batches (do not crowd the pan), carefully add breaded chicken fingers to the hot oil. Fry 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as necessary to keep a steady sizzle without burning the crust.

Using tongs, transfer cooked fingers to a wire rack set over a baking sheet or to a plate lined with paper towels to drain. Keep warm in a 200°F (95°C) oven while frying remaining batches.

Serve the chicken fingers hot with ketchup, honey mustard, and lemon wedges on the side. Optionally sprinkle a little extra salt or grated Parmesan over the hot fingers before serving.