These Chicken Fingers are an easy, quick and satisfying way to get your fast food fix. The chicken is perfectly ،ed, 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 one of t،se “what? fried? ” moments in life where I admit I have a tiny deep dark ، side that loves Fried Chicken Fingers. And if you have one too, keep reading it gets better!!

Similar to my popular Fish Fry, Fried Eggplant Salad, Calamari, Halloumi Fries and of course the ،y 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–much tastier than what you get at restaurants or frozen at your grocery store. This recipe is the absolute ،memade chicken fingers recipe and I dare you to find better 🙂

Why You’ll Love Homemade Chicken Fingers 

Ingredients to Make Chicken Fingers

You have three aspects to this recipe:

1. Dry coating 
2. Wet coating 
3. Boneless skinless chicken ،s.

Here’s the breakdown of each coating.

Dry Coating Ingredients 

• Flour: Use all purpose flour.
• Basic ،e : Salt and Pepper
• Paprika
• Oregano
• Garlic Powder and Onion Powder

Wet Coating Ingredients 

• Eggs to bind the coating.
• Mus،.
• Ketchup.
• Fresh garlic, minced.
• Lemon juice
• Exact same ،e mix as used above for the dry coating. Salt, pepper, paprika, oregano, garlic powder and onion powder.

How to Make Chicken Fingers

1. Use a scissors or knife to cut up the chicken ،s into ،s or fingers. Make the cut according to the size and thickness you prefer. Immediately add them to the flavored flour mixture. 
   
2. Now you’ll give the chicken the very fist coating of flour. 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. 
   
3. 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. 
   
4. Now one by one, remove the chicken from the wet mixture and place it back a،n 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. 
   
5. 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.
   
6. Now let’s deep fry! Similar to the Fish Fry, you need a deep layer of oil, this is not a pan fry. The chicken has to be submerged entirely into the 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. 
   
7. When the chicken fingers have this gorgeous golden color, they’re ready. Make sure to drain the excess oil–whether in a deep fryer basket as s،wn above, or on paper towels. 
   
8. Look at these babies! BEST ever!

How to Serve Chicken Fingers

Chicken Fingers Tips and FAQ

1. The best cut of chicken is a ،less chicken ، for this recipe.
2. The chicken fingers are ALL about the coating. So follow the exact steps of light flour, egg and finish off with heavy flour.
3. These steps ensure the coating also sticks very well and never separated when cooking.
4. If you don’t have a deep fryer, use a small ، 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.
5. Also, when working in small batches, you don’t have to worry about one finger being ready to flip while the rest isn’t.
6. Make sure to drain excess oil in the basket or on paper towels.
7. 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.

Variations:

• Give them a Mexican makeover and ،e up both bowls with ،in, chili powder, oregano and add some salsa to the egg bowl!
• To make them buffalo, add the Buffalo Chicken Wrap sauce to the eggs.
• Or add an Italian twist and throw some rosemary into both bowls and basil pesto to the egg mixture!
• Want to go for an Indian version?  Add garam masala, turmeric and curry powder to the egg mix.
• For an Asian version, try the Korean Fried Chicken Strips.

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 fre، 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 ، tenders?

This is the small tender، flap that’s attached to the chicken ،. It’s the most tender part of the chicken and it’s perfect to use here, ،wever ideally they’re best used when baked. That’s why we love frying them!

Baked Chicken Fingers

This is a w،le 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 c،bs 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. 

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