Kid Chicken Fingers Recipe
Make Kid Chicken Fingers Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken and Coating
Cooking and Finish
Method
Chicken and Coating
- 1
Prepare the chicken
Trim any fat from the chicken breasts. Slice each breast into 3–4 even strips (about 1 inch wide) to make finger shapes. If pieces are uneven, lightly pound thicker pieces with the flat side of a meat mallet between two pieces of plastic wrap to ensure even cooking.
- 2
Set up dredging stations
Place the flour in a shallow dish and season it with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder. In a second shallow dish, beat the eggs with the milk until blended. In a third shallow dish, combine the breadcrumbs, grated Parmesan (if using), remaining 1/2 tsp salt, 3/4 tsp black pepper, remaining 3/4 tsp garlic powder, and the paprika. If using a mix of panko and fine crumbs or cornflake crumbs for extra crunch, combine them here.
- 3
Coat the chicken
Working in batches, dredge each chicken strip first in the seasoned flour, shaking off excess, then dip into the egg mixture, letting excess drip off, and finally press into the breadcrumb mixture to fully coat. Place coated fingers on a wire rack set over a baking sheet. Repeat until all strips are coated. For an extra-crispy double coat (optional), return coated strips to the egg briefly and then re-dredge in breadcrumbs.
Cooking and Finish
- 4
Shallow frying (recommended for best texture)
Pour about 1/8 inch (roughly 2–4 tbs) oil into a large nonstick or cast-iron skillet and heat over medium heat until shimmering but not smoking (about 350°F if using a thermometer). Add chicken fingers in a single layer without overcrowding; cook in batches if needed. Fry for 2.5–3 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Transfer cooked fingers to a paper towel–lined plate or a wire rack to drain; keep warm in a 200°F (95°C) oven if cooking in batches.
- 5
Baking (lighter option)
Preheat oven to 425°F (220°C). Lightly coat a baking sheet with nonstick spray or brush with 1 tbs oil. Arrange coated chicken fingers on the sheet so they don’t touch. Lightly spray the tops with nonstick spray or brush with a little oil to help browning. Bake 10–12 minutes, then flip and bake another 6–8 minutes, until golden and internal temperature reaches 165°F (74°C). For extra crispness, broil 1–2 minutes at the end, watching closely to prevent burning.
- 6