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Ingredients
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Chicken
Marinade / Wet Breading Station
Dry Breading Station
Final Wash & Frying
Serving
Method
Prepare the chicken
Cut and season
Trim any fat from the chicken breasts. Slice each breast into 3–4 even strips about 1-inch wide to form 'fingers'. Pat the pieces dry with paper towels, then season lightly with 1 tsp kosher salt and 1/2 tsp black pepper. Set aside on a plate.
Marinade / Wet Breading Station
Make marinade
In a shallow bowl or dish, whisk together 1 cup buttermilk, 1 tablespoon hot sauce (optional), and 2 large eggs until smooth. Place the seasoned chicken strips into the mixture, pressing them down so they’re fully submerged. Cover and refrigerate for at least 30 minutes and up to 4 hours. This tenderizes the chicken and helps the breading adhere.
Dry Breading Station
Mix dry ingredients
Combine 1 1/2 cups all-purpose flour and 1/4 cup cornstarch in a shallow dish or rimmed baking sheet. Add 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried oregano (or thyme), 1/2 tsp ground black pepper, and 1 tsp salt. Whisk thoroughly so the seasonings are evenly distributed.
Optional panko step
If using panko for extra crunch, place 1 cup panko breadcrumbs in a separate shallow dish. After dredging in the flour mixture and wet station a second time (see next steps), press the chicken into the panko to give an extra crispy exterior.
Breading the chicken
Dredge - first dry coat
Remove one or two chicken strips from the buttermilk mixture, letting excess drip off. Dredge thoroughly in the seasoned flour-cornstarch mixture until well-coated, pressing gently so the flour adheres. Place coated pieces on a wire rack and repeat with remaining strips.
Wet wash and final coat
For a thicker, crispier crust: after the first dry coat, dip each strip briefly back into the buttermilk/egg mixture, then dredge again in the flour mixture. If using panko, press the second-dredged strip into the panko so crumbs adhere. Place finished fingers on a wire rack for 10–15 minutes to let the coating set.
Frying
Heat oil
Pour about 3 cups vegetable or canola oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/2 inches. Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle immediately but not burn.
Fry in batches
Working in batches (do not overcrowd the pan), carefully lower 3–5 chicken fingers into the hot oil. Fry for 3–4 minutes on the first side until golden brown, then flip and fry another 2–3 minutes until the internal temperature reaches 165°F (74°C) and the crust is deep golden. Adjust heat as needed to maintain 325–350°F; lower the heat if the coating browns too quickly.
Drain
Using a slotted spoon or tongs, transfer cooked chicken fingers to a wire rack set over a baking sheet or to paper towels to drain. Season immediately with a light pinch of salt if desired. Repeat with remaining chicken.
Finish & Serve
Let the chicken fingers rest 2–3 minutes to finish cooking through. Serve warm with lemon wedges and dipping sauces such as ranch or honey mustard. Leftovers can be kept refrigerated in an airtight container for up to 3 days and reheated in a 400°F (200°C) oven for 8–10 minutes to restore crispness.