Chicken Fingers Recipe
Make Chicken Fingers Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Chicken
Breading Station
For Frying / Finishing
Dipping Sauce (optional)
Method
For the Chicken
- 1
Trim and slice
Trim any excess fat from the chicken breasts. Slice each breast into 3–4 even strips about 3/4 inch thick and 3–4 inches long to make uniform 'fingers' so they cook evenly.
- 2
Breading Station
- 3
Prepare dry mix
In a shallow dish combine 3/4 cup all-purpose flour, 3/4 cup fine breadcrumbs, and 1/4 cup grated Parmesan (if using). Mix and spread in an even layer for easy dredging.
- 4
Prepare egg wash
In a second shallow bowl whisk together 2 large eggs, 2 tablespoons milk, 1/4 tsp salt and 1/4 tsp black pepper until smooth.
- 5
Coat the chicken
Working with one strip at a time: dredge a chicken finger in the flour mixture, shaking off excess; dip into the egg wash, letting excess drip back into the bowl; then press into the breadcrumb mixture, coating all sides. Place breaded fingers on a wire rack set over a sheet pan. For an extra-crispy double layer, repeat the egg wash and breadcrumb step once more.
- 6
Rest before frying
Let the breaded fingers rest on the rack for 10–15 minutes at room temperature; this helps the coating adhere and improves crisping.
Frying / Finishing
- 7
Heat the oil
Pour about 1 cup vegetable oil into a large skillet to create a 1/4–1/2 inch layer (enough for shallow frying) and heat over medium-high until the oil reaches 350°F (175°C) or until a small breadcrumb sizzles immediately when dropped in. If using a deep fryer, heat to 350°F (175°C).
- 8
Fry in batches
Working in a single layer, carefully add 4–6 fingers (do not overcrowd) to the hot oil. Fry 2–3 minutes per side, turning once, until golden-brown and the internal temperature reaches 165°F (74°C). Adjust heat as needed so the coating browns evenly without burning.
- 9
- 10
Finish and serve
Sprinkle with a pinch of salt and chopped fresh parsley if using. Serve hot with lemon wedges and the prepared dipping sauce.
Dipping Sauce (optional)
- 11
Mix sauce
In a small bowl combine 1/4 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon Dijon or yellow mustard, 1 tablespoon honey, 1/4 teaspoon hot sauce (optional), and 1/8 tsp salt. Whisk until smooth, taste and adjust seasoning. Chill until ready to serve.