Chicken Fingers Recipe
Chicken tenders hand breaded & fried to perfection.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Preparation
Breading Mixture
Frying
Method
Chicken Preparation
- 1
Marinate the Chicken
Cut the chicken breasts into strips about 1 inch wide. Place the chicken strips in a bowl and pour in the buttermilk. Add salt and black pepper, then stir to combine. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 1 hour (or overnight for best results).
Breading Mixture
- 2
Prepare the Breading
In a separate bowl, combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well until all the dry ingredients are evenly combined.
Frying
- 3
Heat the Oil
In a large, heavy-bottomed skillet or deep fryer, pour in the vegetable oil. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can check the temperature using a kitchen thermometer or by dropping a small piece of bread into the oil; it should sizzle immediately.
- 4
Bread the Chicken
Remove the marinated chicken strips from the refrigerator. Take each strip and let the excess buttermilk drip off, then dredge it in the breading mixture, ensuring it is fully coated. Place the breaded chicken strips on a plate or baking sheet.
- 5
Fry the Chicken
Carefully add the breaded chicken strips to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 4-5 minutes on each side or until they are golden brown and cooked through. Use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
