Chicken Fingers Recipe

Trim and marinate

Pat the chicken tenderloins dry with paper towels. If using larger breasts, cut into 1"–1.25" wide strips. Place chicken in a bowl or resealable bag and add the buttermilk, 1 tsp kosher salt, and 1/2 tsp black pepper. Mix to coat, cover (or seal) and refrigerate for at least 30 minutes and up to 4 hours. This tenderizes and flavors the meat.

Prepare breading stations

Set up three shallow bowls or containers: one with the flour and cornstarch whisked together with powdered sugar, paprika, garlic powder, onion powder, dry mustard (if using), 3/4 tsp salt and 1/2 tsp black pepper; a second with the beaten eggs and 2 tbs water (egg wash); a third with the panko breadcrumbs. For extra crunch, you can pulse the panko briefly in a food processor (5–8 pulses).

Dredge the chicken

Remove a piece of marinated chicken from the buttermilk, letting excess drip off. Dredge it in the seasoned flour mixture, shaking off excess, then dip into the egg wash, letting excess drip, and press into the panko to coat thoroughly. Place breaded tenders on a wire rack set over a baking sheet. Repeat until all tenders are breaded. For a thicker crust, repeat the egg and panko step once more.

Heat oil

Pour about 2–3 cups neutral oil into a heavy skillet or Dutch oven to reach a 1"–1.5" depth (approximately 3 cups for a 10" pan). Heat oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 30–40 seconds.

Fry the tenders

Working in batches (do not overcrowd), carefully add 2–3 breaded tenders to the hot oil. Fry for 3–4 minutes per side, turning once, until golden brown and the internal temperature reaches 165°F (74°C). Use a slotted spoon or tongs to transfer cooked tenders to a wire rack or paper towel-lined plate to drain. Keep finished tenders in a warm oven (200°F / 95°C) while you cook remaining batches.

Make sauce

Combine 1/2 cup plum jam, 1 tbsp rice vinegar, 1 tsp soy sauce, 1/2 tsp grated ginger, 1/2 tsp minced garlic, 1 tbsp water and 1/8 tsp red pepper flakes (if using) in a small saucepan. Warm over medium-low heat, stirring to melt and blend. If the sauce is too thick, add a little more water 1 tsp at a time. To thicken and gloss the sauce, whisk 1/2 tsp cornstarch with 1/2 tsp cold water to make a slurry, then stir it into the simmering sauce and cook 1 minute until slightly thickened. Taste and adjust: more vinegar for tang, more jam for sweetness, or a pinch of salt if needed. Remove from heat and keep warm.

Plate and garnish

Arrange five hot chicken fingers on a plate. Spoon or serve the plum sauce in a small ramekin alongside. Garnish with chopped cilantro or sliced green onion and a lemon wedge if desired. Serve immediately so the crust stays crisp.