Chicken Fingers Recipe

Slice and season

Trim any fat from the chicken breasts and slice each breast into 3–4 even strips about 1–1.25 inches wide and 3–4 inches long to form 'fingers'. Pat strips dry with paper towels.

Place the chicken strips in a bowl. Sprinkle 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp paprika over the pieces and toss to coat evenly.

Pour 1 cup buttermilk over the seasoned chicken, cover, and refrigerate for at least 30 minutes and up to 4 hours. (Buttermilk tenderizes and helps the breading adhere.)

In a shallow dish or plate, whisk together 3 tbs all-purpose flour, 3 tbs breadcrumbs, 2 tbs cornstarch, 1 tsp onion powder, 1 tsp paprika, 1/2 tsp salt and 1/2 tsp black pepper until uniform. This is the dry breading station.

In a separate shallow bowl, whisk 2 large eggs with 2 tbs milk until combined. This is the wet coating station.

Arrange a clean tray or plate to hold breaded chicken in a single layer; optionally line with a wire rack for crispness.

Remove one strip of chicken from the buttermilk, allowing excess to drip back into the bowl. Dredge the strip in the dry mixture, pressing lightly so the coating adheres.

Dip the coated strip into the egg mixture, letting excess drip off, then return it to the dry mixture for a second coating. Press gently to form an even crust. Place the finished finger on the prepared tray. Repeat with remaining strips.

Let the breaded fingers rest for 10 minutes at room temperature — this helps the coating set and reduces shedding during frying.

Pour about 2 cups of oil into a heavy-bottomed skillet or Dutch oven to a depth of roughly 1/2 to 3/4 inch. Heat over medium-high until the oil reaches 350°F (175°C). If you don’t have a thermometer, test with a small pinch of breading — it should sizzle and brown within 30–45 seconds.

Working in batches (do not overcrowd), gently place 4–6 chicken fingers into the hot oil. Fry for 3–4 minutes per side, turning once, until the crust is deep golden brown and the internal temperature reaches 165°F (74°C). Adjust heat to maintain 325–350°F as needed.

Use a slotted spoon or tongs to transfer cooked fingers to a wire rack set over a baking sheet or paper towels to drain. Keep finished batches warm in a 200°F (95°C) oven if desired while you fry the rest.

After all fingers are cooked and drained, optionally squeeze lemon wedges over them for brightness. Serve immediately with ketchup, honey mustard, or your favorite dipping sauce.

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 375°F (190°C) oven on a wire rack for 8–10 minutes to restore crispness.