Chicken Fingers Recipe
American · Main course · 32 min total
Crispy, golden chicken fingers that are tender and juicy on the inside, perfect for dipping in your favorite sauce. This easy recipe uses a buttermilk marinade and seasoned breadcrumb coating for maximum flavor.
20
min prep
min prep
12
min cook
min cook
4
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 1 lb boneless skinless chicken breasts, cut into strips
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 large eggs
- Vegetable oil for frying
Instructions
- In a bowl, combine chicken strips and buttermilk. Cover and refrigerate for at least 30 minutes (or up to 4 hours).
- In a shallow dish, mix flour, panko, Parmesan, garlic powder, paprika, salt, and pepper.
- In another shallow dish, beat eggs.
- Remove chicken from buttermilk, letting excess drip off. Dip each strip into egg, then coat with breadcrumb mixture, pressing lightly to adhere.
- Heat about 1 inch of oil in a large skillet over medium-high heat to 350°F (175°C).
- Fry chicken strips in batches, without crowding, for 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F).
- Transfer to a paper towel-lined plate to drain. Serve hot.
Tips
- For extra crispiness, double coat: dip in egg and breadcrumbs twice.
- Serve with honey mustard, ranch, or barbecue sauce.
- Leftovers can be reheated in an oven at 400°F for 5-7 minutes.
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