Chicken Fingers Recipe
Served with cole slaw or salad and steak fries.
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Ingredients
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Dinner
Method
Dinner
Pat the chicken breasts dry and cut into finger-sized strips if not already prepared.
Set up a breading station: whisk 0.5 cup of flour with 0.5 tsp salt and 0.25 tsp black pepper in a shallow dish.
In a separate shallow dish, beat the eggs until well combined.
In a third dish, combine breadcrumbs with paprika, garlic powder, onion powder, 0.5 tsp salt, and 0.25 tsp pepper.
Dredge each chicken strip in the seasoned flour, coating evenly; shake off excess.
Dip the flour-coated strips into the beaten eggs, allowing excess to drip off.
Roll the egg-coated strips in the breadcrumb mixture until completely coated.
Pour vegetable oil into a heavy skillet or fryer to a depth that will submerge the chicken fingers and heat to 350°F (175°C).
Fry chicken fingers in batches for 3–4 minutes per batch, until golden brown and cooked through (internal temperature 165°F / 74°C). Transfer to a rack or paper towels to drain.
Serve hot with cole slaw or a salad and steak fries, as desired.