Chicken Fingers

Instructions

1. 1

   Prepare Chicken and Breading Station (5 minutes)

   • Pat the chicken breasts dry with paper towels and cut them lengthwise into uniform strips, about 1-inch thick.
   • Set up a breading station with three shallow dishes. In the first dish, whisk together the all-purpose flour, salt, black pepper, garlic powder, onion powder, and paprika.
   • In the second dish, lightly beat the eggs with a fork.
   • In the third dish, place the panko breadcrumbs.
2. 2

   Coat the Chicken Strips (5 minutes)

   • Take one chicken strip and dredge it in the seasoned flour mixture, making sure it's fully coated. Gently shake off any excess flour.
   • Next, dip the flour-coated strip into the beaten eggs, allowing any excess to drip back into the dish.
   • Finally, press the chicken strip firmly into the panko breadcrumbs, turning to coat all sides completely. Set the breaded strip on a clean plate or baking sheet.
3. 3

   Fry the Chicken Fingers (10-15 minutes)

   • Pour about 1 inch of vegetable oil into a large, heavy-bottomed skillet or Dutch oven. Heat over medium-high heat until the oil reaches 350°F (175°C). Use a thermometer for accuracy.
   • Working in batches to avoid overcrowding the pan, carefully place a few chicken fingers into the hot oil.
   • Fry for 3-4 minutes per side, until they are deep golden brown and crispy. The internal temperature should reach 165°F (74°C).
   • Using tongs, transfer the cooked chicken fingers to a wire rack set over a baking sheet to drain. This allows air to circulate and keeps the bottoms crispy.
4. 4

   Serve and Enjoy (1 minute)

   • Repeat the frying process with the remaining chicken strips.
   • Serve the chicken fingers immediately while hot and crispy with your favorite dipping sauces like honey mustard, BBQ sauce, or ranch dressing.