Chicken Fingers

Let me tell you about one of my all-time favorite comfort foods: Chicken Fingers. The first time I made these beauties, I was just a teenager, eager to impress my friends with my culinary skills. I remember the thrill of watching them turn golden brown in the fryer, filling the kitchen with an irresistible aroma. As they came out, crispy on the outside and juicy on the inside, I couldn’t wait for everyone to dig in. The smiles on their faces said it all. Now, every time I make Chicken Fingers, it transports me back to those carefree days of friends, laughter, and delicious food. They’re perfect for game nights, parties, or simply a cozy dinner at home.

What You Need for Chicken Fingers

The ingredients for Chicken Fingers are simple but work together to create a deliciously satisfying meal. Each ingredient plays a role in achieving that perfect crunch and flavor. The star of the show, of course, is the chicken, which is tender and juicy. The flour for the dredging is essential for a great coating, while seasonings like salt, pepper, and garlic powder are key to enhancing the flavor.

• 2 lbs boneless chicken breasts, cut into strips (size and thickness of your choice)
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1/2 teaspoon sweet paprika
• 1/4 teaspoon cayenne spice (or to taste)
• 2 eggs (or 1 extra large egg)
• 2 tablespoons honey mustard
• 2 garlic cloves, minced
• 1/4 cup hot sauce (or to taste, optional)
• 3 tablespoons ketchup
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder

Cooking Instructions for Chicken Fingers

Making Chicken Fingers is a straightforward and enjoyable process. Follow these steps for perfectly crispy chicken every time. Just remember to take your time with the dredging process to ensure every piece is well-coated.

1. Start by preparing your workspace. In one wide bowl, mix together the flour, salt, black pepper, garlic powder, onion powder, dried oregano, sweet paprika, and cayenne spice. In another bowl, beat the eggs and mix in the honey mustard and minced garlic.
2. Cut the chicken into strips, ensuring they’re uniform in size for even cooking. Aim for pieces that are about an inch wide and a few inches long.
3. Coat each piece of chicken first in the seasoned flour mixture, completely covering it. Shake off any excess flour.
4. Next, dip the floured chicken into the egg mixture, allowing any extra to drip off.
5. Return the chicken to the flour mixture for a second coat, making sure each piece is thoroughly coated and press the flour onto the chicken for a good seal.
6. In a deep fryer, heat oil to 375 degrees or heat a small pot with oil over medium-high heat. Make sure the oil is hot enough to fry effectively.
7. Carefully place the coated chicken pieces in the hot oil. Fry them in batches to avoid overcrowding. Cook for about 3 to 5 minutes, checking for a golden brown color and ensuring they’re cooked through.
8. If using a stovetop, fry 2 to 3 pieces at a time, controlling the temperature. Aim for about 5 to 8 minutes, depending on the thickness of your strips.
9. Once golden brown and fully cooked, remove the chicken fingers and place them on a paper towel-lined plate to drain excess oil.
10. Serve hot with your favorite dips and enjoy your homemade Chicken Fingers!

How to Switch It Up

If you feel like getting creative with your Chicken Fingers, there are plenty of ways to customize the dish. Here’s how you can switch it up:

• Spice it Up: Add a pinch of cayenne or chili powder to the flour for more heat.
• Herbs and Spices: Experiment with different herbs like rosemary or thyme for a fresh flavor twist.
• Different Dips: Serve with a variety of dips like sweet chili sauce, buffalo sauce, or homemade ranch to enhance the experience.
• Air Frying: For a healthier option, try air frying the chicken fingers at 375°F for about 5 minutes.
• Meal Prep: Cook a large batch and freeze for quick weekday meals. Just reheat in the oven or air fryer.

Great Combinations for Chicken Fingers

Pairing Chicken Fingers with the right sides can turn a simple meal into a fantastic feast. Here are some great combinations:

• Classic Fries: Serve with crispy French fries or sweet potato fries for a fun and filling meal.
• Fresh Salads: A refreshing green salad with a tangy vinaigrette complements the richness of the fried chicken.
• Veggie Dippers: Include fresh veggies like carrot sticks or cucumber slices for a crunchy contrast.
• Family Game Night: Perfect for casual gatherings and game nights – set up a platter for everyone to enjoy.
• Quick Lunch: Make a quick lunch by wrapping the chicken fingers in a tortilla with lettuce and your favorite sauce.

FAQ

Conclusion

In conclusion, Chicken Fingers are truly a delightful dish that brings comfort and joy to any table. Their crispy exterior and juicy interior make them a favorite for both kids and adults. I encourage you to try making them at home and experience the fun and satisfaction of creating a dish that everyone loves. Don’t wait—make these Chicken Fingers tonight for a delicious treat that will surely become a family favorite!

Chicken Fingers

The ultimate comfort food, Chicken Fingers are crispy, juicy, and perfect for any occasion. These easy-to-make treats are sure to satisfy your cravings and impress your guests. Try this delicious recipe tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• 2 lbs boneless chicken breasts cut into strips (size and thickness of your choice)
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1/2 teaspoon sweet paprika
• 1/4 teaspoon cayenne spice (or to taste)
• 2 eggs (or 1 extra large egg)
• 2 tablespoons honey mustard
• 2 garlic cloves minced
• 1/4 cup hot sauce (or to taste, optional)
• 3 tablespoons ketchup
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder

Equipment

• Skillet
• Mixing Bowl

Method

 

1. Start by preparing your workspace. In one wide bowl, mix together the flour, salt, black pepper, garlic powder, onion powder, dried oregano, sweet paprika, and cayenne spice. In another bowl, beat the eggs and mix in the honey mustard and minced garlic.
2. Cut the chicken into strips, ensuring they’re uniform in size for even cooking. Aim for pieces that are about an inch wide and a few inches long.
3. Coat each piece of chicken first in the seasoned flour mixture, completely covering it. Shake off any excess flour.
4. Next, dip the floured chicken into the egg mixture, allowing any extra to drip off.
5. Return the chicken to the flour mixture for a second coat, making sure each piece is thoroughly coated and press the flour onto the chicken for a good seal.
6. In a deep fryer, heat oil to 375 degrees or heat a small pot with oil over medium-high heat. Make sure the oil is hot enough to fry effectively.
7. Carefully place the coated chicken pieces in the hot oil. Fry them in batches to avoid overcrowding. Cook for about 3 to 5 minutes, checking for a golden brown color and ensuring they’re cooked through.
8. If using a stovetop, fry 2 to 3 pieces at a time, controlling the temperature. Aim for about 5 to 8 minutes, depending on the thickness of your strips.
9. Once golden brown and fully cooked, remove the chicken fingers and place them on a paper towel-lined plate to drain excess oil.
10. Serve hot with your favorite dips and enjoy your homemade Chicken Fingers!

Notes

Follow the exact steps of light flour, egg and finish off with heavy flour. These steps ensure the coating also sticks very well and never separates when cooking. If you don’t have a deep fryer, use a small pot with a smaller amount of oil and fry a few fingers at a time. When working in small batches, you don't have to worry about one finger being ready to flip while the rest isn’t. Make sure to drain excess oil in the basket or on paper towels.

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Meet Tessa Gray

I’m the “Poppy” I bring a touch of brightness and artistry to our kitchen. As our head baker, I specialize in wild-yeast sourdough and delicate pastries that use seasonal fruits and edible flowers. While I love baking, I’m also always helping Chloe and Maya cook our savory dishes. I believe every hearty meal deserves a beautiful, sweet finish!