Chicken Fingers Recipe

Trim any fat from the chicken breasts. Slice each breast into 3–4 even strips (about 1 to 1½ inches wide and 4 inches long) to create 'fingers.' Pat the pieces dry with paper towels.

Place the chicken strips in a bowl and season evenly with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp paprika. Toss to coat and set aside for 10 minutes to allow flavors to penetrate.

Set up

Arrange three shallow bowls or pie plates: Bowl 1 for dry flour mix, Bowl 2 for egg wash, Bowl 3 for breadcrumb mix.

In Bowl 1, whisk together 1 cup all-purpose flour and 0.25 cup cornstarch until homogenous.

In Bowl 2, beat 2 large eggs with 0.25 cup milk until smooth.

In Bowl 3, combine 1 cup breadcrumbs, 0.25 cup grated Parmesan (if using), 0.5 tsp dried oregano, 0.5 tsp salt, and 0.25 tsp black pepper. Mix well.

Dredge each seasoned chicken strip first in the flour mixture, shaking off excess, then dip into the egg wash, letting excess drip back into the bowl, and finally press into the breadcrumb mixture to coat thoroughly. Place breaded fingers on a wire rack or a sheet pan. For an extra-crispy double coating, repeat the egg wash and breadcrumb step once more.

Pour about 1½–2 cups oil into a heavy-bottomed skillet or Dutch oven to a depth of about 0.5–1 inch. Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of bread into the oil — it should sizzle and brown in about 45–60 seconds.

Working in batches (do not overcrowd), gently lay breaded chicken fingers into the hot oil. Fry for 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain oil temperature around 320–350°F and avoid burning the coating.

Using tongs, transfer cooked chicken fingers to a paper-towel-lined tray or a wire rack set over a sheet pan to drain. Lightly season with a pinch of salt while hot.

Sprinkle chopped parsley over the hot chicken fingers and serve with lemon wedges and your chosen dipping sauce. Allow to rest 1–2 minutes so coatings set before serving.