These Chicken Fingers are an easy, quick and satisfying way to get your fast food fix. The chicken is perfectly spiced, coated in flour twice and fried. Juicy chicken with a delicate and crispy crust that turns every bite into an adventure! Full Video and Ste by Step below.
This is our full guide to perfect chicken fingers, and you guys have made this recipe viral on Pinterest, so thank YOU!! It’s seriously worth it if you’re new, you need to make it!
Similar to my popular Fish Fry, Fried Eggplant Salad, Calamari, Halloumi Fries and of course the spicy deicious Korean Fried Chicken Strips, these are a HIT! So many Moms and non moms have requested this recipe from me over the years as it’s a crowd pleaser.
It’s absolutely easier than you think, and super tasty and SO much tastier than what you get at restaurants or frozen at your grocery store. This recipe is the absolute homemade chicken fingers recipe and I dare you to find better 🙂
What Are Chicken Fingers?
Chicken fingers are long strips of chicken meat that are breaded or battered and then cooked until crispy. They are typically made from chicken breast meat cut into strips, although some recipes use the naturally tender chicken tenderloin.
The chicken is coated in seasoned flour, egg, and back for another coating of flour before being fried, baked, or air fried. The result is a crunchy exterior surrounding juicy chicken.
Chicken fingers are commonly served with dipping sauces like Spicy Mayo, Garlic Parmesan Sauce, Truffle Aioli, or a simple honey mustard or even ketchup. If you’re in a spicy mood, try it with this Harissa Aioli.
Other than dipping sauces, they’re served with slaw like Broccoli Slaw, Brussel Sprout Salad, Truffle Fries, Air Fryer Sweet Potato Fries or any Air Fryer Frozen French Fries.
Chicken fingers combine juicy strips of chicken with a perfectly seasoned crunchy coating. When cooked properly, the outside becomes golden and crisp while the inside remains moist and flavorful.
Although they may seem simple, achieving truly excellent chicken fingers requires attention to technique. The type of chicken, the breading method, and the cooking temperature all influence the final result.
This complete guide explains everything you need to know! Choosing the right chicken, creating the ideal coating, and mastering frying, baking, and air frying methods. You’ll also learn how to avoid common mistakes, customize flavors, and serve chicken fingers like a professional kitchen.
Chicken Fingers vs Chicken Tenders vs Chicken Strips
- Chicken Fingers: Usually refers to breaded strips of chicken breast.
- Chicken Tenders: Made from the chicken tenderloin, a naturally tender strip of muscle located under the breast.
- Chicken Strips: A general term that may include either breast strips or tenderloins.
You can use any of these cuts for this recipe.
What Do Chicken Fingers Taste Like?
Chicken fingers have a savory, crispy flavor with juicy chicken inside. They’re characterized by a crispy golden crust, a mild chicken flavor with savory seasoning and a rich texture from frying or baking. The flavor can change depending on the breading spices or dipping sauces used.
Why You’ll Love Homemade Chicken Fingers
- It’s TASTY! Really flavorful chicken, not bland. PLUS really flavourful coating.
- The coating is extra crisp and thick.
- Your chicken is guaranteed super juicy, each time.
- So much cheaper than the frozen stuff or restaurants.
- You can use this recipe as a base and make into a few varieties like the Korean Fried Chicken Strips.
- Fool Proof process, nothing fancy or cheffy required to make this.
- Serve it with Air Fryer Frozen French Fries, Nacho Fries, Nacho Cheese Sauce Recipe, Instant Pot Mashed Potatoes and more!
- Make into a Buffalo Chicken Wrap tossed with buffalo sauce.
- WE LOVE IT with Blue Cheese Dressing and served in cups as below!
Ingredients to Make Chicken Fingers
You have three aspects to this recipe:
- Dry coating
- Wet coating
- Boneless skinless chicken breasts.
Here’s the breakdown of each coating.
Dry Coating Ingredients
- Flour: Use all purpose flour.
- Basic spice : Salt and Pepper
- Paprika
- Oregano
- Garlic Powder and Onion Powder
Wet Coating Ingredients
- Eggs to bind the coating.
- Mustard.
- Ketchup.
- Fresh garlic, minced.
- Lemon juice
- Exact same spice mix as used above for the dry coating. Salt, pepper, paprika, oregano, garlic powder and onion powder.
- Buttermilk. use 1 cup buttermilk , optional if you’re going to be marinating the chicken for a while.
How to Make Chicken Fingers
1: Prepare the chicken
- Use a scissors or knife to cut up the chicken breasts into strips or fingers.
- Make the cut according to the size and thickness you prefer. Immediately add them to the flavored flour mixture.
2: Bread and Coat the chicken
- Now you’ll give the chicken the very fist coating of flour. You can use tongs or a fork to make sure the flour is coating the chicken.
- It’s important to make this coating as thin as possible, so do coat each piece of chicken, but make sure to shake off excess coating.
- After shaking off excess flour, you’ll carefully drop the chicken in to the bowl of the wet coating. This is where you need to mix the chicken really well. This coating is what makes the final crunchy flour coating stick, so make sure each chicken finger is well coated in the egg mixture.
- Now one by one, remove the chicken from the wet mixture and place it back again in to the flour bowl. Now here’s the thick coating that you need for the chicken fingers. Make sure you press the coating over the chicken really well and be generous with this coating.
- This what you’re looking for! A thick crinkled coating of flour over each piece of chicken finger. It’s best to do this step one by one to ensure a good layer of coating.
3: Fry the chicken
- Now let’s deep fry! Similar to the Fish Fry, you need a deep layer of oil, this is not a pan fry. Use vegetable oil or any neutral tasting oil like avocado oil.
- The chicken has to be submerged entirely into the hot oil for even cooking and crisp coating. If you have an electric dep fryer, set the temperature to 375 degrees F. If not, use a thermometer.
4: Drain and serve
- When the chicken fingers have this gorgeous golden brown color, they’re ready. Make sure to drain the excess oil–whether in a deep fryer basket as shown above, or on paper towels.
- Look at these babies! BEST ever!
How to Serve Chicken Fingers
- You can serve them as is.
- With some French Fries, Pan Fried Potatoes, Wedge Salad, Avocado Orange Salad and more!
- You can toss them in Buffalo sauce and make them into Buffalo Chicken Wrap.
- Turn them in to Spicy Chicken Sandwich or Hot Honey Chicken.
- With Blue Cheese Dressing at the bottom of a cup along side celery, carrots and lemon wedges as shown above.
- We love these cups for parties, BBQs, Potluck, Picnics and more!
Pro Tips for Chicken Fingers
- The best cut of chicken is a boneless chicken breast for this recipe.
- The chicken fingers are ALL about the coating. So 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 separated 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. This way your frying is much easier and you don’t have to worry about the temperature of the oil.
- Also, 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.
- Pretty little cups are one of my favorite ways to serve these Chicken Fingers on the go or to make them kid-friendlier. Arranged in cups, the chicken fingers make for the perfect easy snack food for garden parties.
- Our NEW obsession is serving these with our Truffle Fries!! SO GOOD!!
Chicken Fingers Variations:
- Mexican: Give them a Mexican makeover and spice up both bowls with cumin, chili powder, oregano and add some salsa to the egg bowl!
- Buttermilk Chicken Fingers: Chicken is marinated in buttermilk for extra tenderness before breading.
- Parmesan Chicken Fingers: Once the chicken is our of the oil and drained, drizzle them with some Garlic Parmesan Sauce.
- Buffalo Chicken Fingers: Toss cooked chicken in buffalo sauce, or add the Buffalo Chicken Wrap sauce to the egg mixture.
- Garlic Herb Chicken Fingers: Season breading with garlic, parsley, and herbs.
- For an Asian version, try the Korean Fried Chicken Strips.
Best Cooking Methods
- Deep Fried Chicken Fingers: Frying produces the crispiest coating and most traditional texture, we love it for the crinkle coating and the absolute overall.
- Baked Chicken Fingers: Baking uses less oil and creates a lighter version similar to our Pecan Crusted Baked Chicken Tenders. They have a crisp, but the texture is entirely different.
- Air Fryer Chicken Fingers: Air frying creates crispy results using minimal oil, but again, the crust texture is entirely different than those.
How to Keep Chicken Fingers Crispy
- Avoid overcrowding the pan or fryer
- Cook at the correct temperature
- Place cooked chicken on a wire rack instead of stacking
- Serve immediately after cooking
Best Dipping Sauces for Chicken Fingers
Dipping sauces add flavor and variety, use your favorite flavors!
- Classic options include: Honey mustard, ranch dressing, barbecue sauce, buffalo sauce, ketchup or garlic aioli.
- Fancier options are: Spicy Mayo, Garlic Parmesan Sauce, Harissa Aioli, Truffle Aioli, Satay Sauce, Nacho Cheese Sauce Recipe! Also Blue Cheese Dressing, Hot Honey Recipe are GREAT!
Why Are My Chicken Fingers Soggy?
Oil temperature may be too low. To fix this, cook the chicken at proper heat and avoid overcrowding.
Why Is the Breading Falling Off?
The coating may not have adhered properly. To fix this, make sure to press the final coating firmly.
Why Is My Chicken Dry?
Overcooking can dry out the chicken. To fix this, cook only until the internal temperature reaches 165°F or until the coating is golden brown, not amber in color.
Why Isn’t the Coating Crispy?
Too little oil or insufficient heat can prevent crisping. To fix this, ensure proper cooking temperature.
How to Reheat Chicken Fingers
We LOVE the air fryer. Add them into the air fryer at 375 degrees F for 5 minutes, and watch them get just as crisp and just as fresh! We love this with tip and use it on Air Fryer Pizza too!
How to Freeze Chicken Fingers
My favorite trick to have these handy anytime, is to make a large batch, fry them, cool them and then freeze them. The chicken tenders freeze so well once cooked and cooled down. To reheat them, use your air fryer as above, adjusting the time and temperature. Reheat them at 350 degrees F for 8-10 minutes if frozen.
What are chicken breast tenders?
This is the small tenderloin flap that’s attached to the chicken breast. It’s the most tender part of the chicken and it’s perfect to use here, however ideally they’re best used when baked. That’s why we love frying them!
Are chicken fingers made from chicken breast?
Most recipes use chicken breast or chicken tenderloins.
Baked Chicken Fingers
This is a whole other formula, and the coating is entirely different. You can get inspo from these Pecan Crusted Baked Chicken Tenders or this Baked Haddock. You’ll need to use panko bread crumbs as the final coating while keeping the egg mixture the same. We don’t use flour entirely and then bake the tenders in a single layer at 425 degrees F for 15 minutes until golden.
What temperature should the oil be for frying chicken fingers?
The oil needs to be hot enough, typically between 350–375°F (175–190°C). If it’s too cool, coating absorbs too much oil and becomes soggy. If the oil is too hot, and the outside burns before the inside cooks.
How long do you fry chicken fingers?
Depending on the thickness of your chicken, some may need upto 2 mins more or less. The average is 4-6 minutes. They should be cooked until the coating is golden brown and the internal temperature reaches 165°F (74°C).
Can I use buttermilk to marinate the chicken? What’s the benefit?
Yes. We only use buttermilk if we’re soaking the chicken for 2+ hours. Otherwise, frying the chicken creates a really JUICY chicken finger so you don’t really need it.
The benefit of soaking chicken fingers in buttermilk is that it helps tenderize the meat, improves moisture retention, and allows flavors to penetrate.
How do I get extra crispy coating?
Use a double dredge coating method as we did here: flour, egg, flour, This helps to build up a crispy crust. Some poeple love adding panko to the flour mix or cornmeal or even cornflakes. We find hose to be useful only for baking not frying.
Also when frying, avoid over crowding the pan.
How do I prevent the breading from falling off?
This recipe is created in such a way that the breading does not come off, so follow the steps carefully. Usually patting the chicken dry is key (we ensure that by coating in the initial flour mix). Using a proper sequence os breading is key, which we have shown here. And finally, avoiding a crowded pan when frying.
How do I know when the chicken fingers are done?
You’ll see a golden-brown crust, and when you cut through a piece of chicken, you’ll find clear juices running and no pink. For safety, use an internal thermometer and make sure you have reached 165°F (74°C) .
Are chicken fingers healthier if baked vs fried?
Yes, naturally baking or air-frying are healthier option. That’s because they use less oil, hence lowering fat and calories. However, if you use proper oil temperature and drain your chicken after frying, you’re getting the best of frying!
Are Chicken Fingers Healthy?
Chicken fingers provide protein but can be high in calories when deep fried. Healthier preparation methods include baking, air frying or using whole grain flour. Also serving them with salads can help create a balanced meal.
Easy Chicken Breast Recipes
Pan Seared Chicken Breast with Walnut Sauce
Chicken Caprese
Air Fryer Chicken Breast
Chicken Scallopini
Buffalo Chicken Wrap
Grilled Chicken Parmesan
Lemon Chicken
Lemon Caper Chicken Piccata
Chicken Fingers
These Chicken Fingers are an easy, quick and satisfying way to get your fast food fix. The chicken is perfectly spiced and very moist with a delicate and crispy crust that turns every bite into an adventure!
Ingredients
- 2 lbs boneless chicken breasts cut into strips (size and thickness of your choice)
For the flour mix:
- 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)
For the egg mix:
- 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
Instructions
-
Mix the flour mix ingredients in a wide bowl and the egg mix ingredients in another.
-
Cut the chicken into strips the size you prefer.
-
Place the chicken fingers in the flour mixture.
-
Shake away any excess flour from each piece of chicken before coating it in the egg mixture.
-
Preheat your deep fryer to 375 degrees, or alternatively heat a small pot filled half way with oil over medium high heat.
-
When you’re ready for frying, take out the chicken pieces from the egg mixture and dredge it back into the flour mixture.
-
Make sure to press it well and get a good coating of flour into each piece.
-
Place the chicken pieces in the fryer (if using) and fry for about 3-5 minutes (depending on the size and thickness of your chicken fingers) until golden and cooked through.
-
For stove top frying, place 2-3 pieces of chicken fingers at a time to control the oil temperature and to make sure they all cook at the same time. Fry the chicken fingers for 5-8 minutes (depending on size and thickness) until golden.
-
Drain the fried chicken fingers on paper towels for a minute and serve.
-
Enjoy
Recipe Video
Recipe Notes
Pro Tips for Chicken Fingers
- The best cut of chicken is a boneless chicken breast for this recipe.
- The chicken fingers are ALL about the coating. So 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 separated 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. This way your frying is much easier and you don't have to worry about the temperature of the oil.
- Also, 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.
- Pretty little cups are one of my favorite ways to serve these Chicken Fingers on the go or to make them kid-friendlier. Arranged in cups, the chicken fingers make for the perfect easy snack food for garden parties.
- Our NEW obsession is serving these with our Truffle Fries!! SO GOOD!!
Chicken Fingers Variations:
- Mexican: Give them a Mexican makeover and spice up both bowls with cumin, chili powder, oregano and add some salsa to the egg bowl!
- Buttermilk Chicken Fingers: Chicken is marinated in buttermilk for extra tenderness before breading.
- Parmesan Chicken Fingers: Once the chicken is our of the oil and drained, drizzle them with some Garlic Parmesan Sauce.
- Buffalo Chicken Fingers: Toss cooked chicken in buffalo sauce, or add the Buffalo Chicken Wrap sauce to the egg mixture.
- Garlic Herb Chicken Fingers: Season breading with garlic, parsley, and herbs.
- For an Asian version, try the Korean Fried Chicken Strips.
How to Keep Chicken Fingers Crispy
- Avoid overcrowding the pan or fryer
- Cook at the correct temperature
- Place cooked chicken on a wire rack instead of stacking
- Serve immediately after cooking
Best Cooking Methods
- Deep Fried Chicken Fingers: Frying produces the crispiest coating and most traditional texture, we love it for the crinkle coating and the absolute overall.
- Baked Chicken Fingers: Baking uses less oil and creates a lighter version similar to our Pecan Crusted Baked Chicken Tenders. They have a crisp, but the texture is entirely different.
- Air Fryer Chicken Fingers: Air frying creates crispy results using minimal oil, but again, the crust texture is entirely different than those.
Best Dipping Sauces for Chicken Fingers
Dipping sauces add flavor and variety, use your favorite flavors!
- Classic options include: Honey mustard, ranch dressing, barbecue sauce, buffalo sauce, ketchup or garlic aioli.
- Fancier options are: Spicy Mayo, Garlic Parmesan Sauce, Harissa Aioli, Truffle Aioli, Satay Sauce, Nacho Cheese Sauce Recipe! Also Blue Cheese Dressing, Hot Honey Recipe are GREAT!
Why Are My Chicken Fingers Soggy?
Oil temperature may be too low. To fix this, cook the chicken at proper heat and avoid overcrowding.
Why Is the Breading Falling Off?
The coating may not have adhered properly. To fix this, make sure to press the final coating firmly.
Why Is My Chicken Dry?
Overcooking can dry out the chicken. To fix this, cook only until the internal temperature reaches 165°F or until the coating is golden brown, not amber in color.
Why Isn’t the Coating Crispy?
Too little oil or insufficient heat can prevent crisping. To fix this, ensure proper cooking temperature.
How to Reheat Chicken Fingers
We LOVE the air fryer. Add them into the air fryer at 375 degrees F for 5 minutes, and watch them get just as crisp and just as fresh! We love this with tip and use it on Air Fryer Pizza too!
How to Freeze Chicken Fingers
My favorite trick to have these handy anytime, is to make a large batch, fry them, cool them and then freeze them. The chicken tenders freeze so well once cooked and cooled down. To reheat them, use your air fryer as above, adjusting the time and temperature. Reheat them at 350 degrees F for 8-10 minutes if frozen.
What are chicken breast tenders?
This is the small tenderloin flap that's attached to the chicken breast. It's the most tender part of the chicken and it's perfect to use here, however ideally they're best used when baked. That's why we love frying them!
Are chicken fingers made from chicken breast?
Most recipes use chicken breast or chicken tenderloins.
Baked Chicken Fingers
This is a whole other formula, and the coating is entirely different. You can get inspo from these Pecan Crusted Baked Chicken Tenders or this Baked Haddock. You'll need to use panko bread crumbs as the final coating while keeping the egg mixture the same. We don't use flour entirely and then bake the tenders in a single layer at 425 degrees F for 15 minutes until golden.
What temperature should the oil be for frying chicken fingers?
The oil needs to be hot enough, typically between 350–375°F (175–190°C). If it’s too cool, coating absorbs too much oil and becomes soggy. If the oil is too hot, and the outside burns before the inside cooks.
How long do you fry chicken fingers?
Depending on the thickness of your chicken, some may need upto 2 mins more or less. The average is 4-6 minutes. They should be cooked until the coating is golden brown and the internal temperature reaches 165°F (74°C).
Can I use buttermilk to marinate the chicken? What’s the benefit?
Yes. We only use buttermilk if we're soaking the chicken for 2+ hours. Otherwise, frying the chicken creates a really JUICY chicken finger so you don't really need it.
The benefit of soaking chicken fingers in buttermilk is that it helps tenderize the meat, improves moisture retention, and allows flavors to penetrate.
How do I get extra crispy coating?
Use a double dredge coating method as we did here: flour, egg, flour, This helps to build up a crispy crust. Some poeple love adding panko to the flour mix or cornmeal or even cornflakes. We find hose to be useful only for baking not frying.
Also when frying, avoid over crowding the pan.
How do I prevent the breading from falling off?
This recipe is created in such a way that the breading does not come off, so follow the steps carefully. Usually patting the chicken dry is key (we ensure that by coating in the initial flour mix). Using a proper sequence os breading is key, which we have shown here. And finally, avoiding a crowded pan when frying.
How do I know when the chicken fingers are done?
You’ll see a golden-brown crust, and when you cut through a piece of chicken, you'll find clear juices running and no pink. For safety, use an internal thermometer and make sure you have reached 165°F (74°C) .
Are chicken fingers healthier if baked vs fried?
Yes, naturally baking or air-frying are healthier option. That's because they use less oil, hence lowering fat and calories. However, if you use proper oil temperature and drain your chicken after frying, you're getting the best of frying!
Are Chicken Fingers Healthy?
Chicken fingers provide protein but can be high in calories when deep fried. Healthier preparation methods include baking, air frying or using whole grain flour. Also serving them with salads can help create a balanced meal.
Spicy, fried, crispy – incredible chicken fingers and definitely the type of appetizers I prefer! Such an easy recipe, too!
It’s everything!!
Wow, so beautifully presented, those chicken fingers look real tempting!!! A perfect appetizer , and that garlic blue cheese dip sounds tempting!!!
Yes, it really is!
You had me at spicy! Nothing else needed. Wow those chicken fingers looks like a great comfort food. Perfect indulgence. With blue cheese dip it’s going to be even better I guess!
It’s absolutely my comfort food too!!
These are so crispy and so full of flavor. My kiddos love these and they always ask for them! I also love the serving suggestion in the cup with a few veggies!
Thanks!!
I love fried chicken and I’m always experimenting. This looks like a flavorful way to make them.
Hope you try them!!
so cute how you served these in a cup. and i’m loving the spicy flavors in the coating. Fried chicken of any kind is just the best!!!
Exactly Danielle!!
I tried this recipe today and it was extreemly delicious! First time the crust doesnt separate from the chicken and the blue cheese dip made my taste buds enjoy every bite to the max! My daughters said they want to eat this daily!
Wanted to rate it 5 stars but posted by accident ! Luv it!
Thanks Shahi!:)
Fabulous Shahi!! So glad you all enjoyed this:)
Hi Mahy,
Your site it beautiful! The cheesecake looks delicious!!!
I signed up today to receive regular emails and look forward to reading and trying your recipes. I think the Spicy Fried Chicken Fingers will be great with my young son 🙂
Keep them coming!
Lyn
Hi Lyn,
Thanks for your kind words and for subscribing!
Hope you try the chicken fingers soon and enjoy more recipes!:)
Oh la la. A great recipe to try at home and not store-bought or fast-food bought chicken fingers 🙂 I’m noting this item to make one day soon as well.
They’re much faster and better La Tania! Try them and Enjoy:)
I lve this crispy chicken very spisy and tender
Thank you enjoy 🙂