Trim any fat from chicken breasts. Slice each breast into 4–6 uniform strips about 1" wide and 3–4" long so strips cook evenly. Pat strips dry with paper towels.

Make egg wash

In a shallow bowl, whisk together the eggs and buttermilk until smooth. Season lightly with 1/4 tsp salt and 1/8 tsp black pepper.

Combine dry dredges

In a second shallow bowl combine the all-purpose flour, cornstarch, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried oregano, 1 tsp salt, 1/2 tsp black pepper and 1/4 tsp cayenne. Stir to blend.

Make breadcrumb mixture

In a third shallow bowl combine panko breadcrumbs, yellow cornmeal, grated Parmesan, 1/2 tsp smoked paprika, 1/2 tsp garlic powder and 1/4 tsp salt. Mix thoroughly so dry ingredients are evenly distributed.

Dredge the strips

Working in batches of 6–8 strips, coat each chicken strip first in the flour mixture (shake off excess), then dip into the egg wash, letting excess drip back into bowl, and finally press into the panko mixture to fully coat. Place coated strips on a wire rack set over a baking sheet. For extra-crisp texture, double-dip: return the strip to the egg wash and panko for a second coating.

Rest before frying

Let coated chicken rest on the rack at room temperature for 10–15 minutes to allow coating to adhere; this also helps the crust stay on during frying.

Frying

Heat the oil

Pour neutral oil into a deep heavy pot or Dutch oven to a depth of about 2–3 inches (about 1 liter depending on vessel). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of bread or a pinch of panko — it should sizzle and brown slowly.

Fry the chicken

Fry the chicken strips in batches so they aren't crowded (3–5 strips per batch depending on pot size). Fry for 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to maintain 325–350°F so the crust browns without burning.

Drain and keep warm

Use a slotted spoon or spider to transfer cooked strips to a wire rack set over a baking sheet lined with paper towels. Season immediately with a light sprinkle of salt while still hot. Keep cooked batches in a 200°F (95°C) oven to stay warm while finishing remaining strips.

Serving & Sides

Portion 5–6 chicken fingers per basket. Serve with Spanky's Spuds or French fries (about 3–4 cups per basket) and your choice of dips (ketchup, honey mustard, ranch). Garnish with lemon wedges for brightness if desired.

To make baskets like a restaurant, line a small basket or plate with parchment or wax paper, place fries or Spanky's Spuds first, then arrange chicken fingers on top. Serve immediately while hot and crisp.

Storage: Refrigerate leftover cooked chicken fingers in an airtight container up to 3 days. Reheat in a 375°F (190°C) oven on a wire rack for 8–10 minutes to restore crispness.