Spanky’s Fried Chicken Fingers Recipe

Prep and slice chicken

Trim chicken breasts of excess fat and slice each breast into 4–6 finger-sized strips about 3–4 inches long and 1/2–3/4 inch thick. Pat strips dry with paper towels.

Marinate

In a bowl combine buttermilk, hot sauce, 1 tsp kosher salt and 1/2 tsp black pepper. Submerge chicken strips in the mixture, cover and refrigerate at least 1 hour, preferably 3–4 hours. For best flavor and tenderness, overnight is acceptable.

Mix dry ingredients

In a shallow wide bowl or rimmed plate whisk together flour, cornstarch, paprika, smoked paprika, garlic powder, onion powder, dried oregano, celery salt, white pepper and cayenne until evenly combined.

Prepare wet dip

In a separate shallow bowl whisk the eggs with the milk and yellow mustard until smooth.

Optional crunch layer

If using panko for extra crunch, spread panko on a third shallow plate. Season panko lightly with a pinch of salt and 1/4 tsp paprika.

Heat oil

Pour oil into a deep heavy skillet or Dutch oven to a depth of about 1 to 1.5 inches (about 3–4 cups depending on pot size). Heat over medium-high until oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small pinch of flour — it should sizzle immediately and brown slowly.

Dredge chicken

Working in batches to avoid overcrowding, remove chicken strips from the buttermilk, letting excess drip off. Dredge each strip in the seasoned flour, dip into the egg mixture, then press into panko (if using) or return to the flour for a double-coating for extra crispness. Place coated fingers on a wire rack and let rest 5–10 minutes to set the crust.

Fry

Carefully add 4–6 strips to the hot oil (do not overcrowd). Fry for 3.5–4 minutes per side, flipping once, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat to maintain oil temperature around 325–350°F (165–175°C). Transfer cooked fingers to a wire rack set over a baking sheet to drain; keep warm in a 200°F (95°C) oven if needed while frying remaining batches.

Finish and garnish

Once all strips are fried, sprinkle with the remaining 1/4 tsp kosher salt and chopped parsley. Serve immediately with lemon wedges.

In a small bowl whisk together mayonnaise, honey, sriracha, lemon juice and a pinch of salt until smooth. Adjust heat and sweetness to taste. Chill until ready to serve.