Chicken Fingers Recipe
Boneless chicken strips deep fried. Served with ranch dressing
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Ingredients
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Chicken
Breading / Coating
Frying
To Serve
Method
Chicken
Slice and season
Trim any fat from the chicken breasts and slice each breast into 6–8 evenly sized strips, about 3/4 inch thick and 3–4 inches long. Place strips in a bowl and sprinkle with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp paprika. Toss to coat evenly and set aside for 10 minutes to let seasoning adhere.
Breading / Coating
Prepare dry mixes
In a shallow bowl or plate combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp optional cayenne pepper. In a separate shallow bowl whisk 2 large eggs with 1/2 cup buttermilk until smooth. Place 1 cup breadcrumbs (or panko) in a third shallow dish.
Dredge the chicken
Working in batches, dredge each seasoned chicken strip first in the flour mixture (tapping off excess), then dip into the egg-buttermilk mixture, letting excess drip off, and finally press into the breadcrumbs to fully coat. Place breaded strips on a wire rack set over a baking sheet; let rest 5–10 minutes to help the coating adhere.
Frying
Heat oil
Pour about 1 cup vegetable oil into a deep 10-inch skillet or heavy pot to a depth of roughly 1/2–3/4 inch (enough to shallow-fry) or use a deep fryer. Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown within 30–45 seconds.
Fry chicken strips
Carefully add 3–4 breaded chicken strips to the hot oil without crowding the pan. Fry for 2.5–3.5 minutes per side, turning once with tongs, until the coating is golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to maintain 325–350°F (gentle steady bubbling). Transfer cooked strips to a wire rack or paper towel–lined plate to drain. Repeat with remaining strips.
Keep warm
If cooking in batches, keep finished strips warm on a baking sheet in a 200°F (95°C) oven until ready to serve so they stay crisp.