Chicken Fingers Recipe

Prepare chicken

Trim any fat from the chicken breasts. Slice each breast into 4–6 finger-shaped strips about 1 inch wide and 3–4 inches long so you have uniform pieces for even cooking.

Place the chicken strips in a medium bowl. Add buttermilk, hot sauce, 1 tsp salt and 1 tsp black pepper. Stir to coat, cover and refrigerate for at least 30 minutes and up to 4 hours. The buttermilk tenderizes and flavors the chicken.

Set up breading station

In a shallow bowl or plate, whisk together flour, cornstarch, paprika, garlic powder, onion powder, 0.75 tsp salt and 0.5 tsp black pepper. In a second shallow bowl, beat the 2 eggs with 2 tablespoons milk. In a third shallow bowl or plate, spread the panko breadcrumbs.

Remove chicken from the marinade, letting excess drip off. Dredge each strip first in the seasoned flour, shaking off excess, then dip into the egg wash, and finally press into the panko breadcrumbs to coat completely. Place breaded fingers on a rack or tray while you finish the rest. For extra-crispy coating, repeat the egg wash and panko step to double-coat.

Heat oil

Pour about 1–2 cups of vegetable oil into a large heavy skillet or Dutch oven to a depth of about 1 inch. Heat over medium-high until the oil reaches 350°F (175°C) or until a small pinch of flour sizzles when dropped in. If you don't have a thermometer, oil should shimmer but not smoke.

Fry the chicken fingers in batches without crowding the pan. Cook for 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed so coating browns evenly without burning. Use tongs to transfer cooked fingers to a wire rack set over a baking sheet to drain; this keeps them crisp. If desired, keep finished batches warm in a 200°F (95°C) oven while you fry the rest.

If using lemon and parsley, squeeze a little lemon over the hot fingers and sprinkle with chopped parsley just before serving.

Serve chicken fingers hot with honey mustard, BBQ sauce or your preferred dipping sauces. Makes about 4 servings (as an appetizer) or 2–3 servings (as a main) depending on appetite.