Three lightly breaded all white meat chicken strips served with your choice of side, dipping sauce and a freshly baked chocolate chip cookie or wagon wheel.

Trim fat from chicken breasts and cut each breast into three even strips about 1 to 1 1/2 inches wide and 4 inches long so you have three strips per serving. Pat dry with paper towels.

Prep the chicken

In a shallow bowl, combine flour, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder. In a second shallow bowl, whisk the egg with the milk. In a third shallow bowl, combine breadcrumbs, grated Parmesan (if using), 1/2 tsp paprika, remaining 1/2 tsp salt and 1/4 tsp black pepper.

Season and set up dredging stations

Working one strip at a time, dredge the chicken first in the seasoned flour, shaking off excess, then dip into the egg mixture, letting excess drip off, and finally press into the breadcrumb mixture to coat evenly. Place breaded strips on a tray and let rest for 5 minutes so coating adheres.

Bread the chicken

Pour vegetable oil into a large skillet to a depth of about 1/4 inch and heat over medium heat until shimmering and a breadcrumb test piece sizzles (about 350°F if using a thermometer). Add breaded chicken strips in a single layer (do not overcrowd) and cook 3–4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a wire rack set over a baking sheet or paper towels to drain and keep warm in a 200°F oven if needed. Repeat with remaining strips.

Cook the chicken

Serve three chicken fingers per plate with chosen side, a small ramekin of chosen dipping sauce, and one chocolate chip cookie or wagon wheel for dessert.

Finish and serve

If using frozen french fries, bake or air-fry according to package directions so they finish around the same time as the chicken (typically 15–20 minutes in a 425°F oven). If using fresh fries, cut potatoes into sticks, toss with 1 tsp oil and a pinch of salt, and bake at 425°F for 20–25 minutes, flipping halfway.

To steam broccoli, bring 1 inch of water to a boil in a saucepan with a steamer basket. Add broccoli florets, cover, and steam 4–6 minutes until tender-crisp. Season lightly with salt and a small pat of butter if desired.

Place the chosen dipping sauce (ketchup, honey mustard, or ranch) into a small ramekin. For honey mustard: mix 1 tbsp honey with 1 tbsp prepared mustard for a quick homemade version.

Include one freshly baked chocolate chip cookie or one wagon wheel on the plate. Warm the cookie 5–7 seconds in the microwave if desired.

boneless skinless chicken breasts (all-white meat)

salt

black pepper

garlic powder

paprika

all-purpose flour

large egg

milk

plain breadcrumbs (or panko)

grated Parmesan (optional, for breadcrumb mix)

vegetable oil (for shallow frying)

french fries (frozen or fresh)

or steamed broccoli florets

ketchup

or honey mustard

or ranch dressing

freshly baked chocolate chip cookie or wagon wheel (store-bought OK)

Kids Chicken Fingers

Make Kids Chicken Fingers Recipe in just 35m. Three lightly breaded all white meat chicken strips served with your choice of side, dipping sauce and a freshly baked chocolate chip cookie or wagon wheel.

Kids Chicken Fingers Recipe

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