Chicken Fingers Recipe

Trim and slice

Trim visible fat and silver skin from the chicken breasts. Slice each breast into 6–8 strips about 3/4 inch wide and 4 inches long to make uniform fingers so they cook evenly.

Season

Place chicken strips in a shallow bowl or plate and sprinkle with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp paprika. Toss gently to coat each piece evenly.

Prepare dry mix

In a shallow dish, combine 1 cup panko breadcrumbs, 1 tbs grated Parmesan (if using), 1 tsp onion powder, 1 tsp paprika, 1/2 tsp salt, and 1/2 tsp black pepper. Mix thoroughly so the seasonings are evenly distributed.

Prepare flour

Place 3 tbs all-purpose flour in a separate shallow dish. The flour helps the egg adhere to the chicken.

Prepare wet dip

In a third shallow bowl whisk together 2 large eggs, 3 tbs milk or buttermilk, and 1 tsp Dijon mustard until smooth and slightly frothy.

Dredge chicken

Working in batches, first coat each chicken strip in the flour, shaking off excess. Dip into the egg mixture, allowing excess to drip back into the bowl. Finally press the strip into the breadcrumb mixture, turning to coat all sides and gently compressing so crumbs adhere. Place breaded strips on a wire rack set over a baking sheet. If you prefer extra-crispy fingers, double-dip: return strips briefly to the egg, then more breadcrumbs.

Rest before frying

Let the breaded chicken rest on the rack for 10–15 minutes at room temperature; this helps the coating set and reduces loss of coating in the oil.

Heat oil

Pour about 2 cups oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1/2 inch. Heat over medium-high until the oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small breadcrumb: it should sizzle and brown in about 40–60 seconds.

Fry in batches

Carefully add 4–6 breaded chicken fingers to the hot oil without crowding. Fry, turning once, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C), about 3–4 minutes per side (6–8 minutes total depending on thickness). Adjust heat as needed to maintain 325–350°F so coating browns without burning.

Drain

Using tongs, transfer cooked chicken fingers to a paper towel-lined plate or a wire rack set over a baking sheet to drain and stay crisp. Season immediately with a light pinch of salt if desired. Repeat with remaining chicken, bringing oil back to temperature between batches.

Let the chicken fingers rest for 2 minutes, then serve warm with lemon wedges and your choice of dipping sauce (ranch, honey mustard, barbecue, or ketchup). If storing, let cool completely then refrigerate in an airtight container for up to 3 days; re-crisp in a 375°F (190°C) oven for 8–10 minutes.