Chicken Fingers Recipe

Prepare chicken

Trim any excess fat from the chicken breasts. Slice each breast into 3–4 even 3/4-inch-wide strips to create 'fingers' about the same thickness for even cooking.

In a medium bowl, whisk together buttermilk, kosher salt, black pepper, and hot sauce (if using). Submerge the chicken strips in the buttermilk mixture, cover, and refrigerate for at least 30 minutes and up to 4 hours. This tenderizes and seasons the chicken — longer time yields more flavor.

In a shallow wide dish or rimmed baking sheet, combine flour, cornstarch, paprika, garlic powder, onion powder, dried oregano, salt, and black pepper. Whisk thoroughly to break up lumps and evenly distribute spices.

In a separate shallow bowl, beat the eggs and milk together until homogenous. This will be the wet dredge that helps the seasoned flour adhere and create a crunchy crust.

Remove chicken from the buttermilk, letting excess drip off (do not rinse). Working one piece at a time: first dredge in the seasoned flour mixture, shaking off excess; dip into the egg wash, then press back into the flour mixture ensuring an even, slightly thick coating. Place breaded fingers on a wire rack set over a baking sheet. Let rest for 10–15 minutes — this sets the crust and prevents it from falling off when frying.

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 inch (approximately 1.5–2 cups depending on pan). Heat over medium-high until a thermometer reads 350°F (175°C) or a small pinch of bread dropped in sizzles and browns in about 45–60 seconds.

Fry the chicken fingers in batches, without crowding, 3–4 pieces at a time depending on pan size. Cook 3–4 minutes per side until coating is deep golden brown and internal temperature reaches 165°F (74°C). Turn once using tongs. Adjust heat as needed to maintain 325–350°F; if browning too fast lower heat.

Using tongs, transfer cooked fingers to a wire rack set over a baking sheet or to paper towels briefly to drain. If desired, immediately brush each with a little melted butter for sheen and flavor. Keep finished pieces warm in a 200°F (95°C) oven while frying remaining batches.

Serve the chicken fingers hot with lemon wedges and your favorite dipping sauces (ketchup, ranch, honey mustard).