Chicken Fingers Recipe

Slice and brine

Trim any fat from the chicken breasts and slice each breast into 6–8 finger-sized strips, about 1 inch wide. In a bowl or zip-top bag, combine the buttermilk, 1 tsp salt, 1 tsp black pepper and optional hot sauce. Add the chicken strips, ensuring they are submerged. Refrigerate and brine for at least 30 minutes and up to 4 hours (30–60 minutes is sufficient for quick service).

Prepare dry mix

In a shallow wide dish or pie plate, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, dried oregano, 1 tsp salt and 1/2 tsp black pepper until evenly combined.

Beat eggs

In a second shallow bowl, beat the 2 eggs with 2 tablespoons of milk until smooth. This provides the wet coating to help the breading adhere.

Dredge the fingers

One at a time, remove a chicken strip from the buttermilk (letting excess drip off), dip it into the egg mixture coating completely, then transfer to the flour mixture. Press the flour mixture onto the strip to create an even coating, shake off excess, and place on a wire rack set over a baking sheet. Repeat with remaining strips. For extra crispness, double-dip: after the first flour coat, return to the egg, then a second flour coat.

Rest before frying

Let the breaded fingers rest on the rack for 10–15 minutes to help the coating set; this reduces loss of breading in the oil.

Heat the oil

Pour 2 cups of oil into a heavy skillet or Dutch oven to a depth of about 1–1.5 inches. Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of flour—if it sizzles and browns slowly, oil is ready.

Fry in batches

Carefully add 4–6 chicken fingers to the hot oil without overcrowding (work in batches). Fry, turning once, until golden brown and cooked through, about 3–4 minutes per side (internal temperature should reach 165°F / 74°C). Total fry time per batch ~6–8 minutes depending on strip thickness.

Drain

Use a slotted spoon or tongs to transfer the cooked fingers to a wire rack set over a baking sheet or to paper towels to drain. Keep finished batches in a warm oven (200°F / 95°C) on the wire rack while you finish remaining batches to keep them crisp.

Serve the chicken fingers hot with lemon wedges and your choice of dipping sauce (ranch or honey mustard). For a half-portion style plate (like the menu item), serve about half the full recipe yields — roughly 6–8 fingers depending on strip size.