Easy Chicken Fingers Recipe
Golden, extra-crispy chicken fingers with a tender, juicy center. Perfect for quick family dinners or dipping snacks.
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Servings:
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
Air fryer option: Spray breaded strips with oil and cook at 400°F for 10–12 minutes, flipping halfway. Bake option: Place on a greased rack over a sheet pan and bake at 425°F for 15–18 minutes. Store leftovers up to 3 days in the fridge; re-crisp at 375°F for 8–10 minutes.
This recipe is an original creation inspired by classic Easy Chicken Fingers Recipe flavors. All ingredient ratios and instructions are independently developed.