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Ingredients
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For the chicken
Breading station
For frying
To serve (optional)
Method
Prepare the chicken
- 1
Trim and slice
Trim any fat from the chicken breasts. Slice each breast into 3–4 even strips about 1" wide to make approximately 12–16 fingers total (depending on breast size). Pat the strips dry with paper towels.
- 2
Set up breading station
- 3
Place the flour in a shallow dish. In a second shallow bowl, whisk the 2 large eggs with 1 cup buttermilk until combined. In a third shallow dish, combine panko breadcrumbs, 1/4 cup grated Parmesan (if using), 1/2 tsp dried Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well.
- 4
Working in batches, dredge each seasoned chicken strip first in the flour, shaking off excess; then dip into the egg-buttermilk mixture, letting excess drip off; then press into the panko mixture to coat completely. Place breaded fingers on a wire rack set over a baking sheet. Repeat until all strips are breaded.
Fry the chicken
- 5
Pour enough oil into a large heavy skillet or Dutch oven to reach about 1/2" depth (you want the oil hot enough to sizzle but not deep-fry). Heat the oil over medium-high heat until it reaches 350°F (175°C) or until a small piece of bread sizzles and browns in about 45 seconds.
- 6
Add breaded chicken fingers to the hot oil in a single layer without overcrowding (work in batches). Fry 2–3 minutes per side, flipping once, until golden brown and internal temperature reaches 165°F (74°C). Use tongs to turn gently so the breading stays intact.
- 7
Transfer cooked fingers to a wire rack or paper towel-lined plate to drain. Keep warm in a low oven (200°F / 95°C) while finishing remaining batches.