Chicken Fingers Recipe

Slice and season

Trim any fat from the chicken breasts and slice each breast into 3–4 evenly sized strips about 1 inch wide so they cook evenly. Pat the strips very dry with paper towels. Sprinkle the chicken on both sides with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder and 1/2 tsp onion powder; rub lightly to coat.

Prepare dry mixes

In a shallow bowl or plate, whisk together 3 tbs flour. In a second shallow bowl, beat 2 eggs with 1/2 cup milk (or buttermilk) and 1/2 tsp hot sauce if using. In a third shallow bowl or wide dish, combine 1 cup breadcrumbs (or panko), 2 tbs grated Parmesan, 1 tsp paprika, 1/2 tsp salt and 1/2 tsp black pepper. Mix to distribute evenly.

Dredge the chicken

Working one piece at a time, dust a chicken strip lightly in the flour (shake off excess), dip into the egg-milk wash, then press into the breadcrumb mixture until evenly coated. Place breaded fingers on a wire rack set over a baking sheet. Repeat with remaining strips. For extra-crispy fingers, after the first coat let them rest 10 minutes and repeat the egg wash and breadcrumb coat once more.

Heat the oil

Pour about 1 cup oil into a large heavy skillet (cast iron or stainless) — oil should be about 1/4 to 1/2 inch deep depending on skillet size. Heat over medium-high until oil reaches 350°F (175°C) or a small breadcrumb sizzles and browns within 10–12 seconds.

Fry the chicken

Working in a single layer (do not overcrowd the pan), carefully add 3–4 breaded chicken fingers to the hot oil. Fry 2–3 minutes per side, turning once, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat as needed to keep oil at about 325–350°F so breading doesn’t burn. Transfer cooked fingers to a wire rack or paper towel-lined plate to drain. Repeat with remaining pieces.

Finish and rest

If baking the assembled batch for extra crispness, preheat oven to 200°F and hold finished fingers on a rack in the oven while frying remaining pieces. Let fried fingers rest 3 minutes before serving so juices redistribute.

Serve chicken fingers warm with lemon wedges and ranch or honey mustard for dipping. They keep well in a low oven for short periods; to re-crisp leftovers, bake at 400°F (200°C) for 8–10 minutes.