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Homemade Chicken Fingers photo

Chicken Fingers

Crispy, double-dredged chicken fingers with a flavorful seasoned coating.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings

Equipment

  • Deep fryer or large pot
  • wide shallow bowls (2)
  • Tongs
  • paper towels or wire rack
  • Knife and cutting board
  • Measuring cups and spoons

Ingredients
  

  • 2 lb boneless chicken breasts cut into strips (size and thickness of your choice)
  • 2 cup all-purpose flour divided for double-dredge
  • 1 tsp salt for flour mix
  • 1 tsp black pepper for flour mix
  • 1 tsp garlic powder for flour mix
  • 1 tsp onion powder for flour mix
  • 1 tsp dried oregano for flour mix
  • 1/2 tsp sweet paprika for flour mix
  • 1/4 tsp cayenne spice or to taste, for flour mix
  • 2 eggs or 1 extra-large egg
  • 2 tbsp honey mustard for egg mix
  • 2 garlic cloves minced, for egg mix
  • 1/4 cup hot sauce optional, for egg mix; or to taste
  • 3 tbsp ketchup for egg mix
  • 2 tbsp lemon juice for egg mix
  • 1/2 tsp salt for final seasoning
  • 1/2 tsp black pepper for final seasoning
  • 1/2 tsp dried oregano for final seasoning
  • 1/2 tsp paprika for final seasoning
  • 1 tsp onion powder for final seasoning
  • 1 tsp garlic powder for final seasoning

Instructions
 

  • In a wide shallow bowl, combine 2 cups all-purpose flour with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1/2 tsp sweet paprika and 1/4 tsp cayenne; mix well—this is the flour mix.
  • In a second wide bowl, whisk together 2 eggs, 2 tbsp honey mustard, 2 minced garlic cloves, 1/4 cup hot sauce (optional), 3 tbsp ketchup and 2 tbsp lemon juice until smooth—this is the egg mix.
  • Trim and pat the 2 lb boneless chicken breasts dry, then cut into strips of your preferred size and thickness.
  • Lightly coat each chicken strip in the flour mix, shaking off excess flour.
  • Dip the lightly floured chicken into the egg mix, making sure each strip is fully coated.
  • Dredge the egg-coated chicken back into the flour mix and press the flour onto the surface to build a good coating.
  • Heat oil in a deep fryer to 375°F (or heat a large pot half full of oil over medium-high heat until it reaches about 350–375°F). If using a pot, do not overfill.
  • Fry the chicken strips in batches to avoid crowding: in a deep fryer fry for about 3–5 minutes or in a pot fry 2–3 pieces at a time for 5–8 minutes, until golden brown and cooked through (internal temperature 165°F / 74°C).
  • Remove the chicken fingers and drain on paper towels or a wire rack for a minute.
  • Serve hot.

Notes

  • Use boneless chicken breasts for best results.
  • Follow the sequence flour, egg, flour for a sturdy coating.
  • Do not overcrowd the fryer or pot to maintain oil temperature.
  • Fry until internal temperature reaches 165°F (74°C).
  • Drain excess oil on paper towels or a wire rack.
  • Hot oil should be about 350–375°F for frying.