Ingredients
Equipment
Method
- 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.
- 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.
- Coat each piece of chicken first in the seasoned flour mixture, completely covering it. Shake off any excess flour.
- Next, dip the floured chicken into the egg mixture, allowing any extra to drip off.
- 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.
- 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.
- 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.
- 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.
- Once golden brown and fully cooked, remove the chicken fingers and place them on a paper towel-lined plate to drain excess oil.
- 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.