Easy Chicken Fingers Recipe
I make these chicken fingers on loop because they’re exactly the kind of food that fixes everything: kids are happy, adults eat them hotter than they should, and somehow the fridge empties itself. Crispy outside, juicy inside, and forgiving as all hell if you slightly overcook them—this is the sort of recipe I keep in my back pocket for weeknights, lazy weekends, and any time someone suggests “order in.”
My husband goes full kid-mode whenever I pull these out. He’ll hide behind a napkin pretending he’s dainty, but then eats three and admits it’s the best “adult chicken nuggets” he’s ever had. The kids call them “fingers” like it’s a secret code for happiness. Once I tried to make them fancy with weird spices and ruined the vibe; now I mostly stick to the simple, crunchy, slightly tangy version that somehow makes everyone forget they’re hungry five minutes ago.
Why You’ll Love This Easy Chicken Fingers Recipe
– Crispy without deep-frying: oven or air-fryer gets you golden crunch with less mess.
– Kid-approved but grown-up enough for a plate of beer and a salad next to it.
– Flexible: panko, cornflakes, or crushed pretzels all work when the pantry is chaotic.
– Quick marinade and a fast bake — weeknight glory with minimal babysitting.
Kitchen Talk
I’ve learned the hard way that wet batter meets panko equals patchy coverage unless you do the dip-dry-dip dance. Also, if you pile the fingers too close on the sheet they steam instead of crisp — rookie move I made the first dozen times. One time I swapped mayo for Greek yogurt in the coating because I was out of mayo and it turned out tangier and somehow better; don’t knock it till you try it. Oh, and I fling crumbs everywhere. It’s a small mess price to pay for crunch.
These Easy Chicken Fingers were a hit with my family! The recipe is straightforward and results in crispy, juicy chicken that's perfect for a quick dinner or snack. I loved how simple the ingredients were and how quickly they came together without any fuss.
MORE OF OUR FAVORITE…
Shopping Tips
– Protein: Buy skinless, boneless chicken breasts or thighs and slice them into even strips for even cooking; thinner pieces cook faster and crisp better.
– Eggs: You only need a couple for the wash — farm-fresh helps if you like a richer flavor but store-bought works fine.
– Crunch Extras: Panko gives the best light crunch, but crushed cornflakes or pretzels are great for a salty twist; buy whatever’s on sale.
– Fats & Oils: Use a neutral oil with a high smoke point for brushing or spraying (canola, avocado) so they brown without burning.
– Spices: Keep paprika, garlic powder, salt, and pepper on hand; smoked paprika makes them feel “restaurant” without trying hard.
Prep Ahead Ideas
– Slice the chicken and keep it in an airtight container or zip-top bag, seasoned lightly, up to 24 hours ahead.
– Mix the breadcrumb/panko coating in a bowl and cover with plastic wrap; store in the fridge so the crumbs stay dry.
– Set up a little assembly line (flour, egg wash, crumbs) on a tray, cover, and refrigerate — then just dredge and bake when you’re ready.
– Use shallow containers or resealable bags for the coating to save on dishes and make cleanup faster.
Time-Saving Tricks
– Use pounded chicken strips so they cook in one even blast — no babysitting for uneven doneness.
– Air-fryer shortcut: single layer, quick spray of oil, and 8–12 minutes depending on thickness.
– Keep an extra bag of frozen veggies for a super-fast side: steam and toss with butter and lemon while the chicken bakes.
– Preheat the sheet pan in the oven for an instant sizzle when the chicken hits the metal.
Common Mistakes
– Overcrowding the pan: I did this once and ended up with soggy, sad fingers; spread them out or use two pans.
– Skimping on seasoning: bland coating is a thing — season the crumbs and the chicken.
– Not patting chicken dry: wet chicken = poor adhesion, patchy breading that flakes off while cooking.
– Rushing the rest: let the chicken rest a few minutes after baking so juices settle and you don’t burn your mouth or dry the meat.
What to Serve It With
– Crisp green salad with lemon vinaigrette for balance.
– Fries, sweet potato wedges, or roasted baby potatoes for total comfort-food vibes.
– Quick slaw or pickles to cut the oiliness with tang and crunch.
– For dipping, classic ketchup, honey-mustard, or a garlicky ranch are winners.
Tips & Mistakes
– Use a wire rack on your sheet pan so air circulates and bottoms don’t get soggy.
– Salt right before breading if you’re prepping ahead; otherwise it can draw out moisture.
– If crumbs fall off while baking, a quick broil for 30–60 seconds can re-crisp, but watch closely.
– Don’t flip obsessively — one flip halfway through is enough.
Storage Tips
Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat in the oven or air-fryer to bring back crispness; the microwave will make them limp but hey, no shame if that’s your breakfast on a rushed morning. Cold chicken fingers are fine for sandwiches or chopped into salads — my kid sometimes eats them straight from the fridge with a dab of mayo and no judgment here.
Variations and Substitutions
– Swap panko for crushed cornflakes for a lighter, slightly sweeter crunch.
– Use boneless skinless thighs if breasts dry out in your oven — thighs stay juicier.
– Gluten-free? Use GF breadcrumbs or crushed GF cereal.
– Want spicy? Add cayenne or hot sauce to the egg wash. I once tried almond flour — tasted fine but the texture was nuttier and not as crisp.
Frequently Asked Questions
Remember it later
Planning to try this recipe soon? Pin it for a quick find later!
Easy Chicken Fingers Recipe
Ingredients
Main Ingredients
- 1.5 lb boneless skinless chicken breasts, cut into strips
- 1 cup buttermilk
- 1 tbsp hot sauce optional
- 1 cup all-purpose flour
- 0.25 cup cornstarch for extra crunch
- 1.75 cup panko breadcrumbs
- 0.25 cup grated Parmesan optional, for flavor
- 1.5 tsp kosher salt divided
- 1 tsp black pepper
- 1 tsp garlic powder
- 1.25 tsp smoked paprika
- 1 tsp onion powder
- 0.25 tsp cayenne pepper optional, for heat
- 1.5 cup neutral oil for frying such as canola or peanut
Instructions
Preparation Steps
- Slice chicken into even strips and pat dry with paper towels.
- Whisk buttermilk and hot sauce in a bowl. Add chicken and toss to coat; set aside while you prep.
- Stir flour, cornstarch, 0.75 tsp salt, black pepper, garlic powder, smoked paprika, onion powder, and cayenne in a shallow dish.
- Combine panko, Parmesan, and remaining 0.75 tsp salt in a second shallow dish.
- Heat oil in a large skillet to 350°F over medium heat.
- Lift chicken from buttermilk, let excess drip, coat in flour mixture, then press into panko to adhere.
- Fry in batches 3–4 minutes per side until deep golden and 165°F inside. Do not overcrowd.
- Drain on a rack or paper towels and season lightly with salt if needed. Serve warm with your favorite dip.
Notes
Featured Comments
“New favorite here — so flavorful. saucy was spot on.”
“Super easy and absolutely loved! My family asked for seconds. Saving this one.”
“Impressed! Clear steps and turned out amazing results. Perfect for busy nights.”
“Impressed! Clear steps and absolutely loved results. Perfect for busy nights.”
“Made this last night and it was so flavorful. Loved how the quick dinner came together.”
“Super easy and absolutely loved! My family asked for seconds. Saving this one.”
“This light recipe was absolutely loved — the comforting really stands out. Thanks!”
“Made this last night and it was absolutely loved. Loved how the pressure-cooked came together.”
“New favorite here — will make again. shareable was spot on.”
“New favorite here — absolutely loved. fresh catch was spot on.”
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
