Chicken Fingers Recipe

Prepare chicken

Trim any fat from the chicken breasts. Slice each breast into 3–4 even strips about 3/4 inch wide so they resemble fingers. If breasts are thick, slice horizontally to make thinner strips. Pat the strips dry with paper towels.

Season the chicken strips evenly with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp paprika. Set aside while assembling the breading station (5 minutes).

Set up breading station

Place the flour and cornstarch in a shallow dish and whisk to combine. In a second shallow bowl, beat the 2 large eggs with 1/4 cup whole milk until smooth. In a third shallow bowl, combine the panko breadcrumbs, 1/4 cup grated Parmesan (if using), 1/2 tsp salt and 1/2 tsp black pepper.

Dredge each seasoned chicken strip first in the flour mixture, shaking off excess; then dip into the egg-milk mixture, letting excess drip off; finally press into the breadcrumb mixture to coat thoroughly. Place breaded strips on a wire rack set over a baking sheet. For extra-crispy results, double-dip: return the strip to the egg, then breadcrumbs again.

Allow breaded fingers to rest on the rack for 10 minutes (this helps coating adhere) while you heat oil and prepare fries.

Heat oil

Pour about 3 cups vegetable oil into a deep heavy skillet or Dutch oven to reach 1–1.5 inches depth. Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a breadcrumb: it should sizzle and brown in about 45–60 seconds.

Fry the breaded chicken fingers in batches, being careful not to crowd the pan. Cook 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Cooking time will vary with strip thickness. Use a slotted spoon or tongs to transfer cooked fingers to a paper towel-lined baking sheet or wire rack. Keep finished fingers warm in a 200°F (95°C) oven while you finish remaining batches.

When frying is complete, carefully discard or reserve oil per safety guidelines. Let fried fingers rest 2 minutes before serving to avoid burning.

Oven-baked method (recommended for convenience)

Preheat oven and cook frozen fries according to package instructions (typically 425°F/220°C for 18–22 minutes), tossing halfway. Toss fries with 1 tbsp oil before baking if desired for extra crispness. Remove from oven and season immediately with 1 tsp salt. Serve hot alongside chicken fingers.

Deep-fry method (optional)

If you prefer deep-fried fries, heat oil to 350°F (175°C) and fry frozen fries according to package directions until golden and crisp (usually 3–5 minutes). Drain on paper towels and season with 1 tsp salt.

Place ketchup and honey mustard in small bowls for dipping. You can serve additional sauces (ranch, barbecue) if desired.

Arrange warm chicken fingers on a plate with a serving of fries. Provide dipping sauces on the side. Recommend letting guests dip into sauces and enjoying while hot.