Chicken Fingers Recipe

Trim and slice

Trim any fat from the chicken breasts and slice each breast into 3–4 strips about 1–1.25 inches wide and roughly even thickness. Pat the strips dry with paper towels.

In a medium bowl, whisk together the buttermilk, 1 egg, hot sauce (if using), 1 tsp kosher salt, and 1/2 tsp black pepper until combined.

Add the chicken strips to the buttermilk mixture, pressing them below the surface so they are fully coated. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer yields more tender, flavorful chicken).

Set up a three-bowl dredge station: Bowl 1 — flour; Bowl 2 — whisk together the remaining 2 eggs and 2 tablespoons milk or water; Bowl 3 — mix panko, cornmeal (if using), garlic powder, onion powder, smoked paprika, dried oregano, 1 tsp kosher salt, and 1/2 tsp black pepper.

Working with one strip at a time, remove chicken from the buttermilk, letting excess drip off. Dredge first in flour, shaking off excess; dip in the egg wash to coat; then press into the panko mixture, ensuring an even crust. For an extra-thick crust, repeat the egg wash and panko step once more.

Place breaded fingers on a wire rack set over a sheet tray. Let rest 10 minutes at room temperature — this helps the breading adhere and prevents it from falling off during frying.

Pour about 1 cup of neutral oil into a large heavy skillet (cast iron or stainless steel) so it comes about 1/3 inch up the sides, or heat a deep pot for shallow frying. Heat oil over medium-high until it reaches 350°F (175°C) — if you don't have a thermometer, test by dropping a small breadcrumb into the oil; it should sizzle immediately and brown in about 30–45 seconds.

Working in batches (do not crowd the pan), gently lower the breaded chicken fingers into the hot oil. Fry 2–3 minutes per side, turning once, until golden brown and cooked through (internal temperature 165°F / 74°C). Total fry time will be about 4–6 minutes depending on thickness.

Using tongs, transfer cooked fingers to a wire rack set over a sheet tray or to paper towels to drain. Immediately sprinkle with finishing salt if desired. Keep finished pieces warm in a 200°F (95°C) oven while you finish remaining batches.

If you prefer to bake instead of fry: preheat oven to 425°F (220°C), place breaded fingers on a parchment-lined tray, spray or brush lightly with oil, and bake 12–15 minutes, flipping halfway, until golden and 165°F internal temperature.

While the chicken rests, whisk together mayonnaise, honey, Dijon mustard, apple cider vinegar, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl until smooth. Taste and adjust seasoning. Serve chilled or at room temperature alongside the hot chicken fingers.

Arrange chicken fingers on a platter with lemon wedges and the prepared sauce. Serve immediately so the crust stays crisp.