Chicken Fingers Recipe

Prepare chicken

Trim any fat from the chicken breasts. Slice each breast into 3–4 even strips about 1 inch wide and 3–4 inches long so pieces are uniform for even cooking.

Season the chicken strips with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1/2 tsp onion powder. Toss to coat evenly and set aside on a plate while you prepare the breading station.

Set up three stations

Place the 3 tablespoons of flour in a shallow bowl. In a second shallow bowl whisk the 2 eggs with 1/4 cup whole milk and 1 tsp Dijon mustard until combined. In a third shallow bowl combine 1 cup breadcrumbs, 1/4 cup grated Parmesan, 1 tsp paprika, 1/4 tsp cayenne (if using), 1/2 tsp salt and 1/2 tsp black pepper; mix well.

Dredge each seasoned chicken strip first in flour, shaking off excess, then dip into the egg mixture, allowing excess to drip off, and finally press into the breadcrumb mixture so each strip is evenly coated. For extra-crispy fingers, repeat the egg dip and breadcrumb press for a double coating.

Place breaded chicken on a wire rack set over a baking sheet. Let rest 10 minutes — this helps the coating adhere and reduces falling crumbs in the oil.

Heat oil

Pour about 1 cup neutral oil into a heavy skillet (cast-iron or stainless) so it reaches about 1/4 inch depth. Heat over medium-high until oil reaches 350°F (175°C) or until a breadcrumb sizzles and browns in ~20–30 seconds when dropped in.

Working in a single layer and not overcrowding the pan, carefully add chicken fingers to the hot oil. Fry 2–3 minutes per side, flipping once, until golden brown and internal temperature reaches 165°F (74°C). Total cook time per batch ~4–6 minutes depending on thickness.

Use tongs to transfer cooked chicken fingers to a paper towel-lined plate or wire rack. If making multiple batches, keep finished pieces in a single layer on a baking sheet in a 200°F (95°C) oven to stay warm and crisp while you finish frying remaining pieces.

Serve chicken fingers hot with lemon wedges and your choice of dipping sauce (about 1/2 cup). Squeeze lemon over if desired.

Leftovers can be chilled in an airtight container for up to 3 days and reheated in a 400°F (205°C) oven for 8–10 minutes to re-crisp.