Chicken Fingers Recipe
Make Chicken Fingers Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken
Breading station
Wet dip
For frying
Finishing (optional)
Method
Prepare chicken
Slice and season
Trim any fat from the chicken breasts. If using whole breasts, slice each breast into 3–4 strips about 1" wide to make uniform fingers. Place strips in a bowl or shallow dish and season with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp paprika. Toss to coat evenly and set aside while you prepare the breading station (10 minutes).
Breading station
Prepare dry mix
In a shallow bowl or plate combine 3 tbs flour, 1 cup breadcrumbs (or panko), 1/4 cup grated Parmesan (if using), 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp dried oregano or Italian seasoning. Mix thoroughly so the cheese and seasonings are evenly distributed.
Prepare wet dip
In a separate shallow bowl whisk together 2 large eggs, 3 tbs milk (or buttermilk) and 1/2 tsp hot sauce (optional) until smooth and slightly frothy.
Dredge the chicken
Working one piece at a time: lightly dust each seasoned chicken strip with the flour (this helps the egg stick), dip into the egg mixture, then press into the breadcrumb mixture, coating completely. For an extra-crispy double-coat, return the coated strip to the egg briefly and then again to the breadcrumbs. Place breaded fingers on a wire rack set over a baking sheet; let rest 5–10 minutes to help the coating adhere.
Frying
Heat oil
Pour about 1 cup neutral oil into a heavy skillet (cast-iron or stainless steel) to a depth of about 1/4–1/2" (or fill a deep fryer according to manufacturer's guidance). Heat over medium-high heat until oil reaches 350°F (175°C) or a small breadcrumb sizzles and browns in about 30 seconds. If you don't have a thermometer, watch carefully: oil should be hot but not smoking.
Fry chicken fingers
Fry the breaded chicken strips in batches so you don't overcrowd the pan—typically 3–5 pieces depending on pan size. Cook 2 1/2–3 1/2 minutes per side until golden brown and an instant-read thermometer in the thickest part reads 165°F (74°C). Flip once halfway through cooking. Adjust heat as needed to maintain oil temperature.
Drain
Use tongs to transfer cooked fingers to a wire rack set over a baking sheet or to paper towels to drain briefly. If keeping warm while finishing batches, place the rack in a 200°F (95°C) oven.