Chicken Fingers With Marinara Sauce Recipe

Prepare chicken

Trim any fat from the chicken breasts and slice each breast into 3–4 even strips about 1 to 1½ inches wide. Pat the strips dry with paper towels.

Season flour

In a shallow bowl or plate, combine the all-purpose flour with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon paprika. Mix and set aside.

Make egg wash

In a second shallow bowl, whisk together the 2 eggs and 2 tablespoons milk until smooth.

Prepare breadcrumb mix

In a third shallow bowl, combine the breadcrumbs, grated Parmesan, remaining 1/2 teaspoon salt, remaining 3/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and remaining 1/2 teaspoon paprika. Mix well.

Dredge chicken

Working one piece at a time, dredge each chicken strip first in the seasoned flour, shaking off excess, then dip into the egg wash, letting excess drip off, and finally press into the breadcrumb mixture to coat thoroughly. Place breaded strips on a wire rack or tray. For best adhesion, let the breaded strips rest 10–15 minutes in the refrigerator.

Cook chicken (shallow-fry method)

Heat a large skillet over medium heat and add 3–4 tablespoons vegetable oil to reach about 1/8–1/4 inch depth. When oil is hot (test with a breadcrumb — it should sizzle), add chicken fingers in a single layer without crowding (work in batches if needed). Cook 2.5–3 minutes per side until golden brown and an instant-read thermometer inserted into the thickest piece reads 165°F (74°C). Transfer cooked strips to a paper-towel-lined plate to drain. Keep warm in a low oven (200°F/95°C) while you finish the rest.

Cook chicken (baking method, optional)

Preheat oven to 425°F (220°C). Arrange breaded chicken on a parchment-lined rimmed baking sheet and lightly spray the tops with cooking spray or brush with a little oil. Bake 12–15 minutes, flipping once halfway, until golden and internal temperature reaches 165°F (74°C).

Finish chicken

Squeeze the 1 teaspoon fresh lemon juice over the hot chicken fingers and sprinkle with chopped parsley. Keep warm until serving.

Sauté aromatics

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.

Build sauce

Stir in the tomato paste and cook 1 minute to deepen flavor. Add the crushed tomatoes, dried oregano, dried basil, sugar (if using), salt, black pepper, and red pepper flakes (if using). Stir to combine and bring to a gentle simmer.

Simmer

Reduce heat to low and simmer the sauce uncovered for 12–15 minutes, stirring occasionally, until slightly thickened and flavors meld. Taste and adjust seasoning: add a pinch more salt or a touch more sugar if the tomatoes taste too acidic.

Finish sauce

Stir in the chopped fresh basil off the heat if using, and remove from heat.

Arrange the warm chicken fingers on a platter with a bowl of marinara sauce for dipping. Garnish the chicken with any reserved chopped parsley. Serve immediately so the breading remains crisp. Leftovers can be reheated in a 375°F (190°C) oven for 8–10 minutes to re-crisp.