Go Back
Homemade Chicken Fingers Recipe photo

Chicken Fingers Recipe

Crispy, golden chicken fingers with a tender interior, perfect for dipping.
Print Recipe Save it
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • Mixing Bowls
  • shallow dishes (3)
  • deep fryer or large skillet
  • Tongs or fork
  • Paper Towels

Ingredients
  

  • 1 lb chicken tenderloins
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 2 large eggs beaten
  • 1 cup panko breadcrumbs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • vegetable oil for frying

Instructions
 

  • If needed, cut chicken tenderloins into finger-sized strips.
  • Place the chicken strips in a bowl with the buttermilk, toss to coat, then refrigerate and marinate for at least 1 hour.
  • In a shallow dish, whisk together the flour, salt, black pepper, garlic powder, and paprika.
  • Beat the eggs in a separate shallow dish.
  • Place the panko breadcrumbs in a third shallow dish.
  • Dredge each marinated chicken strip in the seasoned flour, shake off excess, dip into the beaten eggs, then press into the panko to coat evenly.
  • Heat vegetable oil in a deep fryer or large skillet to about 350°F (175°C) to 1/2-inch to 1-inch depth.
  • Fry the coated chicken strips in batches until golden brown and cooked through, about 3–4 minutes per side depending on thickness.
  • Transfer cooked chicken fingers to paper towels to drain briefly, then serve hot.

Notes

  • Marinating in buttermilk tenderizes the chicken.
  • Work in batches to avoid overcrowding the pan.
  • Use a thermometer to keep oil around 350°F.