Chicken Fingers Recipe
Make Chicken Fingers Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken
Breading station
For frying
To serve (optional)
Method
Chicken
Trim and cut
Pat the chicken breasts dry with paper towels. Trim away any excess fat or gristle. Slice each breast into 3–4 long strips about 1 to 1 1/4 inches wide so they are uniform in size for even cooking.
Breading station
Prepare dry and wet mixes
In a shallow bowl or plate, add the 3 cups flour. In a second shallow bowl, whisk together 3 eggs and 1 cup milk until smooth. In a third wide bowl, combine 2 cups breadcrumbs, 1 cup grated Parmesan (if using), 1 tsp onion powder and 1 tsp dried oregano; mix well.
Dredge the chicken
Working in batches, dredge each seasoned chicken strip first in the flour, shaking off excess, then dip into the egg-milk mixture allowing excess to drip off, then press into the breadcrumb mixture until fully coated. Place coated strips on a wire rack set over a rimmed baking sheet. Repeat with all strips. For extra-crispy fingers, double-dip: after the first breadcrumb coat, return to the egg wash and breadcrumbs again.
For frying
Heat the oil
Pour about 3 to 4 cups vegetable oil into a deep, heavy-bottomed skillet or Dutch oven to reach ~1 to 1.5 inches depth (or use a deep fryer). Heat the oil over medium-high heat until it reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a small piece of bread; it should sizzle steadily and brown in ~40–60 seconds.
Fry the chicken fingers
Carefully add chicken strips to the hot oil in a single layer without overcrowding (work in batches). Fry for 3–4 minutes per side, turning once, until golden brown and the internal temperature reaches 165°F (74°C). Adjust heat as needed to keep the oil between 325–350°F so the coating crisps without burning. Use a slotted spoon or tongs to remove the fingers and transfer to a wire rack set over a baking sheet (not paper towels) to keep them crisp. If desired, keep finished batches warm in a 200°F (95°C) oven while frying remaining batches.