Grilled Chicken Fingers Recipe

Slice and marinate

Trim any fat from the chicken breasts and slice each breast into 6–8 even strips (about 1" wide). In a bowl combine Greek yogurt, olive oil, lemon juice, garlic powder, onion powder, paprika, salt, and pepper. Toss the chicken strips in the marinade to coat evenly. Cover and refrigerate for 20–30 minutes (or up to 2 hours for more flavor).

Preheat grill

About 15 minutes before cooking, preheat a grill or grill pan over medium-high heat (around 400°F/200°C). Lightly oil the grates or brush the grill pan with oil.

Prepare coating stations

Set up three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of panko, Parmesan, smoked paprika, salt, and pepper. Pat marinated chicken strips lightly with paper towels to remove excess yogurt so coating will stick.

Coat chicken

Dredge each strip in flour (shake off excess), dip into beaten egg, then press into the panko-Parmesan mixture to coat thoroughly. Place coated strips on a wire rack and let rest 5 minutes so coating adheres.

Grill

Place chicken fingers on the preheated grill over direct heat. Cook 3–4 minutes per side until golden with grill marks and internal temperature reaches 165°F (74°C). Avoid moving them too much so crust sets. For a crisper crust, close the lid and cook, checking after 3 minutes per side.

Buffalo finish (optional)

If making buffalo style, melt butter in a small saucepan over low heat, whisk in hot sauce, honey, and Worcestershire. When chicken is done, toss the grilled fingers in the warm buffalo sauce to coat evenly (or brush sauce onto strips).

Prep potatoes

Preheat oven to 425°F (220°C). Wash and scrub potatoes, cut into 1/3"–1/2" thick fries. Pat dry thoroughly with paper towels to remove moisture.

Season and bake

In a large bowl toss fries with 2 tablespoons olive oil, chili powder, smoked paprika, garlic powder, salt, black pepper, and cayenne (if using). Spread fries in a single layer on a parchment-lined baking sheet, leaving space between pieces. Bake 20–25 minutes, flipping once halfway, until golden and crisp at edges. For extra crispness, broil 1–2 minutes at the end while watching closely.

Transfer grilled chicken fingers and spicy fries to a platter. Sprinkle chopped parsley over fries and chicken if using. Serve with ranch or blue cheese dressing and lemon wedges. Provide extra buffalo sauce on the side for anyone who wants more heat.