Chicken Fingers (4) Recipe
Make Chicken Fingers (4) Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken and Marinade
Breading
Frying
Method
Preparation
- 1
Marinate the Chicken
Cut the boneless, skinless chicken breasts into strips. In a bowl, combine buttermilk, garlic powder, salt, and black pepper. Add the chicken strips to the mixture and ensure they are fully coated. Cover and refrigerate for at least 1 hour (or overnight) to marinate.
Breading Setup
- 2
Prepare the Breading Station
In one shallow dish, place the all-purpose flour. In a second shallow dish, beat the two large eggs. In a third shallow dish, combine cornstarch, paprika, onion powder, and panko breadcrumbs. Mix well.
Breading the Chicken
- 3
Coat the Chicken
Remove the marinated chicken strips from the refrigerator. Dredge each strip first in the flour, shaking off excess. Then dip in the beaten eggs, ensuring they are well-coated. Finally, roll the strips in the panko breadcrumb mixture, pressing gently to adhere the breadcrumbs.
Frying
- 4
Fry the Chicken Fingers
In a large skillet, heat the vegetable oil over medium-high heat until shimmering (about 350°F or 175°C). Carefully add the breaded chicken strips in batches, ensuring not to overcrowd the pan. Fry for about 4-5 minutes per side, or until golden brown and cooked through. Use a meat thermometer to check for an internal temperature of 165°F (74°C).
- 5
Drain and Serve
Once cooked, transfer the chicken fingers to a plate lined with paper towels to drain excess oil. Allow them to cool slightly before serving. Enjoy with your favorite dipping sauce!