Chicken Finger Recipe

Trim any fat from the boneless skinless chicken breast. Slice the breast into two even 'finger' strips about 1–1.25 inches wide and 3–4 inches long so the recipe yields two chicken fingers.

Season the chicken fingers evenly with 1/2 tsp salt and 1/4 tsp black pepper. Set aside on a plate.

In a shallow bowl or plate, combine 1/2 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp salt, and 1/4 tsp black pepper. Mix thoroughly.

In a second shallow bowl, whisk together 1 large egg and 2 tbsp milk until smooth to create the egg wash.

Working one piece at a time, dredge a chicken finger in the flour mixture, shaking off excess.

Dip the floured chicken into the egg wash, coating completely and letting excess drip off.

Return the chicken to the flour mixture and press lightly to adhere a final coating. Place the breaded finger on a clean plate; repeat with the second finger.

Pour about 1 cup of neutral oil into a skillet (preferably cast iron or stainless) to a depth of roughly 1/4–1/2 inch. Heat over medium-high heat until the oil reaches 350°F (175°C) or a small breadcrumb sizzles and browns in about 20–30 seconds when dropped in.

Carefully place the two breaded chicken fingers in the hot oil, leaving space between them. Fry for 3–4 minutes per side, adjusting heat to maintain oil temperature so the exterior becomes golden brown and internal temperature reaches 165°F (74°C).

Use tongs to transfer the cooked chicken fingers to a paper-towel-lined plate to drain for 1–2 minutes.

Serve the two chicken fingers hot with 2 tbsp of ketchup or honey mustard for dipping, if desired.