Crispy Homemade Chicken Fingers
These Crispy Homemade Chicken Fingers are golden, crunchy, and irresistibly delicious! They're perfect for a family dinner, game-day snacks, or even a party platter.
Equipment
- Large mixing bowls
- Cutting board
- Sharp knife
- Whisk
- Baking sheet or large plate (for breading station)
- Deep frying pan or pot
- Tongs or slotted spoon
- Paper towels (for draining)
Ingredients
Chicken
- 1 lb boneless, skinless chicken breasts or tenders
For the Breading
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
Egg Mixture
- 2 large eggs
- 2 tbsp milk
Breadcrumbs
- 1 cup panko breadcrumbs
- ½ cup regular breadcrumbs
For Frying
- Vegetable oil Vegetable oil (enough to submerge the chicken fingers)
Instructions
- Prepare the Chicken: Slice the chicken breasts into strips approximately 1 inch wide. Pat them dry with a paper towel and set aside.
- Set Up the Breading Station: In one bowl, mix flour, garlic powder, onion powder, smoked paprika, salt, and pepper. In a second bowl, whisk together eggs and milk. In a third bowl, combine panko and regular breadcrumbs.
- Coat the Chicken: Dredge each chicken strip in the flour mixture, ensuring it's evenly coated. Shake off any excess. Dip the floured chicken strip into the egg mixture, coating it completely. Press the strip into the breadcrumb mixture, covering all sides thoroughly. Repeat for all strips.
- Fry the Chicken: Carefully place a few chicken fingers into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Drain and Serve: Remove the chicken fingers with tongs or a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
- Serve: Serve hot with your favorite dipping sauces and sides like fries, coleslaw, or a fresh salad.
