Rc Chicken Fingers Recipe

Prepare chicken

Trim any fat from the chicken breasts. Slice each breast into 4 long strips (finger-sized) so the recipe yields 4 pieces per original portion — adjust thickness so pieces are roughly equal for even cooking. Pat strips dry with paper towels.

Set up breading stations

Place the flour in a shallow dish and season it with 1/2 teaspoon salt and 1/4 teaspoon black pepper. In a second shallow bowl, whisk together the eggs and milk until smooth. In a third shallow bowl, combine breadcrumbs, grated Parmesan, paprika, garlic powder, remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper; mix well.

Bread the chicken

Working one piece at a time, dredge a chicken strip in the seasoned flour, shaking off excess. Dip into the egg mixture, letting excess drip off, then press firmly into the breadcrumb mixture to coat all sides. Place breaded fingers on a wire rack set over a baking sheet while you bread the rest; this helps coating set and prevents sogginess.

Heat oil

Pour vegetable oil into a deep skillet or medium saucepan to a depth of about 1 inch. Heat over medium-high until oil reaches 350°F (175°C) or a small breadcrumb dropped in sizzles and browns in about 30–40 seconds.

Fry chicken fingers

Working in batches (do not overcrowd), carefully lower 3–4 breaded chicken fingers into the hot oil. Fry for 3–4 minutes per side, turning once, until golden brown and an instant-read thermometer inserted into the center reads 165°F (74°C). Adjust heat as needed to maintain oil temperature.

Drain

Use a slotted spoon or tongs to transfer cooked chicken fingers to a paper towel-lined plate or a wire rack to drain. Keep warm in a low oven (200°F / 95°C) if cooking multiple batches.

Serve the chicken fingers hot with ketchup or your preferred dipping sauce. Serve 4 pieces per order as described.