Chicken Fingers (kids) Recipe

Prepare chicken

Trim any fat from the chicken breasts. Slice each breast into 6–8 finger-sized strips about 1/2 to 3/4 inch thick so they cook evenly.

Place the cut chicken in a bowl and season evenly with kosher salt, black pepper, and garlic powder. Toss to coat.

Set up

Arrange three shallow bowls or plates: one with the flour, one with the beaten eggs mixed with milk, and one with the breadcrumbs mixed with grated Parmesan and paprika.

Working in batches, dredge each chicken strip first in flour, shaking off excess, then dip into the egg mixture, letting excess drip off, and finally press into the breadcrumb mixture until well coated. Place breaded fingers on a wire rack or plate while you finish the rest.

Heat oil

Pour about 1/2 inch of oil into a large skillet (approximately 1 cup). Heat over medium heat until oil reaches 350°F (175°C) or until a breadcrumb dropped into the oil sizzles and browns in about 45–60 seconds.

Fry the chicken fingers in batches so they aren't crowded. Cook each side 2–3 minutes, turning once, until golden brown and internal temperature reaches 165°F (74°C). Use tongs to transfer cooked strips to a paper towel-lined plate to drain. Repeat with remaining strips.

If desired, keep cooked chicken fingers warm on a baking sheet in a 200°F (95°C) oven while you finish frying the rest.

Serve the chicken fingers warm with ketchup, BBQ sauce, or ranch dressing for dipping. For kids, cut into smaller pieces if preferred and plate with a simple side like carrot sticks or apple slices.