Spanky's Original Chicken Fingers Recipe

Prep and brine

Pat the chicken strips dry with paper towels. Season all sides lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Place chicken in a shallow dish and pour 1 cup buttermilk over them; turn to coat. Cover and refrigerate for 30 minutes to 2 hours (30 minutes minimum to tenderize; up to 2 hours for more flavor).

Make dry breading

In a wide, shallow bowl or pie plate, whisk together 1.25 cups all-purpose flour, 0.25 cup cornstarch, 0.5 cup fine breadcrumbs, 1 tsp paprika, 0.5 tsp smoked paprika, 1 tsp garlic powder, 0.5 tsp onion powder, 0.5 tsp dried oregano, 0.25 tsp ground mustard, 0.25 tsp cayenne pepper, 0.75 tsp kosher salt, and 0.25 tsp black pepper. Mix until evenly combined.

Make wet dip

In a second shallow bowl, beat 2 large eggs with 0.25 cup whole milk until smooth. Keep this bowl near your breading station.

Dredge chicken

Working one piece at a time, remove a chicken strip from the buttermilk, allowing excess to drip off. Dredge first in the dry flour mixture, pressing lightly so the mixture adheres. Dip the coated strip into the egg/milk mixture, then return it to the dry mixture for a second coating, pressing to form an even crust. Place breaded strips on a wire rack set over a baking sheet. Repeat with remaining chicken. For best results, let the breaded strips rest 10–15 minutes so the coating adheres.

Heat oil

Pour about 3–4 cups neutral oil into a deep 10–12" skillet or Dutch oven to a depth of roughly 1–1.5 inches (about 3–4 cups, depending on pan). Attach a deep-fry or instant-read thermometer to the side; heat oil over medium-high heat until it reaches 350°F (175°C).

Fry in batches

Working in small batches (do not crowd the pan), carefully lower 3–5 breaded chicken strips into the hot oil using tongs. Fry, turning once, until golden brown and cooked through, about 3–4 minutes per side (total 6–8 minutes), or until internal temperature reaches 165°F (74°C). Adjust heat as needed to maintain 325–350°F; lower if browning too quickly.

Drain

Use tongs to transfer cooked fingers to a wire rack set over a baking sheet or paper towel-lined tray to drain. Sprinkle lightly with a pinch of salt while hot. Keep finished pieces warm in a single layer in a 200°F (95°C) oven while you fry remaining batches.

When all chicken fingers are cooked, let them rest 2–3 minutes, then garnish with chopped parsley and serve with lemon wedges and dipping sauces on the side. Serve hot for best texture and flavor.

Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in a 400°F oven on a wire rack for 8–10 minutes to crisp.