Chicken Fingers Recipe

Trim and slice

Pat the chicken breasts dry with paper towels. Trim off any fat or sinew. Slice each breast into 3–4 even strips roughly 1" wide and 3–4" long so they cook quickly and uniformly.

Season

Place the chicken strips in a bowl and sprinkle with 1 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp garlic powder and 1 tsp paprika. Toss to coat evenly and set aside while you prepare the breading (10 minutes).

Prepare dry mix

In a shallow dish combine 3 tbs all-purpose flour and 2 tbs cornstarch. This helps the coating stick and yields a crisp exterior.

Prepare egg wash

In a second shallow bowl whisk together 2 large eggs and 1/2 cup buttermilk until smooth.

Prepare crumb mix

In a third shallow dish combine 1 cup fine breadcrumbs or panko, 2 tbs grated Parmesan (if using), 1/2 tsp salt and 1/4 tsp black pepper. Mix well.

Dredge

Working with 2–3 strips at a time, dredge each chicken strip first in the flour/cornstarch mixture, shaking off excess, then dip into the egg-buttermilk wash, letting excess drip off, and finally press into the breadcrumb mixture until evenly coated. Place each coated finger on a wire rack set over a sheet pan. Repeat until all strips are coated.

Rest

Let the breaded chicken rest on the rack for 10 minutes to let the coating adhere. If not frying immediately, refrigerate on the rack for up to 1 hour.

Heat oil

Pour about 2 cups neutral oil into a heavy-bottomed skillet (cast-iron or stainless) to a depth of about 1/2"–3/4". Heat over medium-high until the oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small piece of breading — it should sizzle and brown after ~45 seconds.

Fry in batches

Carefully add 4–6 chicken fingers to the hot oil without overcrowding. Fry, turning once, until golden brown and cooked through, about 3–4 minutes per side (internal temperature 165°F / 74°C). Adjust heat as needed to maintain roughly 325–350°F so the coating browns without burning.

Drain and keep warm

Use tongs to transfer cooked fingers to a wire rack set over a sheet pan or to paper towels to drain briefly. If keeping warm between batches, place the rack in a 200°F (95°C) oven.

Arrange chicken fingers on a platter. Sprinkle with chopped parsley if desired and serve immediately with lemon wedges and ranch or honey mustard for dipping.

Leftovers: cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat in a 400°F oven on a wire rack for 8–10 minutes to re-crisp.