Chicken Fingers Recipe

Slice chicken

Trim any excess fat from the chicken breasts and cut each breast into 3–4 even strips about 1 inch wide so they are finger-shaped. Pat pieces dry with paper towels.

Set up dredging station

Place the 3 tablespoons of flour in a shallow bowl or plate and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. In a second bowl, whisk together the 2 eggs and 3 tablespoons milk until combined. In a third shallow bowl, combine 1 cup breadcrumbs, 1/2 cup fine breadcrumbs (if using), 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, and the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper; mix well.

Coat the chicken

Working in batches to avoid crowding, dredge each chicken strip first in the seasoned flour, shaking off excess, then dip into the egg mixture, letting excess drip back into the bowl, and finally press into the breadcrumb mixture to thoroughly coat. Place coated strips on a wire rack or parchment-lined tray. If time allows, refrigerate 10–15 minutes to help coating adhere.

Pan-fry chicken fingers

Pour about 1 cup vegetable oil into a large skillet to a depth of roughly 1/4 inch and heat over medium-high until shimmering and a pinch of breadcrumb sizzles on contact (about 350°F / 175°C if using a thermometer). Add chicken strips in a single layer without overcrowding (work in batches). Fry each side 2–3 minutes until golden brown and internal temperature reaches 165°F (74°C). Transfer cooked fingers to a paper towel-lined plate or wire rack to drain. Keep warm in a 200°F (95°C) oven if cooking in multiple batches.

Alternative: Bake

Preheat oven to 425°F (220°C). Place coated chicken fingers on a greased baking sheet. Lightly spray or brush tops with oil. Bake 12–15 minutes, flipping halfway through, until golden and internal temperature is 165°F (74°C).

Prepare fries (frozen)

If using frozen fries, bake according to package instructions (usually 425°F / 220°C for 18–22 minutes) on a single layer on a baking sheet, tossing halfway. Sprinkle with 1/2 teaspoon salt as soon as they come out of the oven.

Prepare fries (fresh)

If using fresh potatoes, cut potatoes into 1/4–1/2 inch sticks, rinse and dry thoroughly. Toss with 1 tablespoon oil and a pinch of salt. Spread in a single layer on a baking sheet and bake at 425°F (220°C) for 20–30 minutes, turning once, until crisp and golden. For extra crispness, soak cut potatoes 30 minutes in cold water, dry, and either fry in hot oil (350°F / 175°C) 3–4 minutes until crisp, or double-bake them.

Mix ketchup, mayonnaise and honey (if using) in a small bowl until smooth. Serve chilled or at room temperature alongside the chicken fingers.

Arrange chicken fingers and fries on a plate for the kids. Provide the dipping sauce on the side. Serve immediately while hot.