Chicken Fingers Recipe

Prep chicken

Trim any visible fat from the chicken breast and pat dry with paper towels. Slice the breast into 1/2-inch to 3/4-inch thick strips (fingers), about 12–16 pieces from 1 lb depending on size.

Marinate

In a bowl combine buttermilk, hot sauce, 1 teaspoon salt and 1 teaspoon black pepper. Add chicken strips and toss to coat. Cover and refrigerate for at least 30 minutes and up to 4 hours. The buttermilk tenderizes and helps the breading adhere.

Set up dredging stations

Place the flour in a shallow dish. In a second shallow dish whisk the 2 eggs with 2 tablespoons water until uniform. In a third shallow dish combine breadcrumbs, 1 cup flour? (Note: only use breadcrumbs here), paprika, garlic powder, onion powder, 1 tsp salt, 1/2 tsp black pepper and optional cayenne; mix well. (Use the listed measurements above.)

Dredge the chicken

Remove chicken from the buttermilk, letting excess drip off. One piece at a time: lightly coat in flour (shake off excess), dip into the egg wash, then press into the breadcrumb mixture until fully coated. Place coated fingers on a rack or tray while you finish the rest. For extra-crispy double coating, repeat egg wash and breadcrumbs once more.

Heat oil

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch (approx. 1 cup). Heat over medium-high until oil reaches 350°F (175°C) or until a small breadcrumb sizzles immediately when dropped in.

Fry the fingers

Working in batches (do not overcrowd), carefully add breaded chicken fingers to the hot oil. Fry 2–3 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain oil at about 325–350°F so the breading browns but doesn’t burn. Transfer cooked fingers to a wire rack set over a sheet pan or paper towels to drain.

Finish and rest

If using, melt butter and toss briefly with the hot chicken fingers or brush on for extra flavor. Sprinkle with chopped parsley and squeeze lemon wedges over just before serving. Let rest 2 minutes; juices will redistribute and breading will set.

Whisk together mayonnaise, honey, Dijon mustard, lemon juice, 1/8 teaspoon salt and 1/8 teaspoon black pepper in a small bowl. Taste and adjust seasoning. Chill until ready to serve.