Fried chicken fingers are a perfect dinner or appetizer. Crispy chicken fingers, Chicken Tenders, and Chicken Nuggets are some of our kids (and my) favorites!!
Made at Home!
What’s the difference between chicken fingers and chicken tenders? Chicken fingers and chicken tenderloins are almost identical and the terms are often used interchangeably, but there is one difference.
Chicken tenders are meat taken from the tender strip of meat that is attached to a spot under the chicken breast. Chicken fingers are simply any part of the breast meat cut into strips. The strips resemble long thick human fingers, which is where the name comes from, not because they use actual chicken fingers in the dish. 😉 They are also referred to as chicken strips.
Either way, this crispy chicken fingers recipe is sure to be a favorite chicken dish in your house, right up there with our Baked Chicken Nuggets. The kids LOVE to dip these into their favorite sauces like Ranch Dressing. They taste so much better than any restaurant or store-bought version, and they are simple to whip up!
how to Make Chicken Fingers
This chicken fingers recipe does require a few steps, but is quite simple and worth the effort! SOAK. Add buttermilk to a bowl and let chicken strips sit in buttermilk for about 20 minutes. PREP. Heat oil on medium-high heat in a pan (about 350°F). SEASONING. While oil is heating, add flour, garlic salt, pepper, and baking powder to another bowl (and mix together) and the beaten eggs to a third bowl. DREDGE. Take chicken strips out of the buttermilk bowl and then place into the flour mixture, then into the egg mix, and then back into the flour mix. FRY. Fry chicken pieces in hot oil for 7-9 minutes on each side (or until golden brown). The internal temperature of the chicken should be 165°F. DRAIN + SERVE. Place on a paper towel-lined plate or a wire rack to drain excess oil. Serve warm with dipping sauce.
Recipe Tips
Homemade chicken fingers are fried in oil. Use these tips to make them finger-licking crisp! How to cut even strips of chicken. The easiest way to cut even strips of chicken is to partially freeze the chicken breasts for 30-60 minutes. This helps firm the meat up enough to make slicing a breeze. Buttermilk. Soaking the chicken in buttermilk tenderizes them and helps the flour coating stick to the chicken strips. If you don’t have any you can Make Your Own Buttermilk using milk and lemon juice. Add extra flavor. You can easily add more seasoning to give this more flavor. Mix some salt with the flour or sprinkle on the salt after you pull them out of the frying pan or stir in some Italian seasoning. If you love spicy chicken tenders mix ½ cup of hot sauce with the buttermilk. As well as add some paprika, onion powder, and cayenne pepper to the flour. The amounts you use will depend on how spicy you like it, but I would start with 1-2 teaspoons.
Oil Frying
You don’t need a special appliance to deep fry your chicken. A large heavy-bottomed skillet will work. Fill it with 1-2 inches of vegetable oil. Heat the oil to about 350°F. Fry for 5-7 minutes on each side. The internal temperature of the chicken should reach 165°F.
Oil temperature. If you don’t have a thermometer, then I like to test the oil with the end of a wooden spoon. Stick the tip into the oil. The oil should immediately begin to bubble around the spoon. If it doesn’t bubble or the bubbles are slow, then the oil isn’t hot enough. If the bubbles are very vigorous and splatter, then the oil is too hot. Type of oil. Vegetable oil is wonderful to fry different foods in various ways. It has a high smoking point and does not easily burn and set off your smoke detectors. It also has a neutral flavor. I always have some on hand and it’s my first choice when frying foods. Some other oils that you can use include canola oil, peanut oil, corn oil, or a high temp olive oil.
other Cooking Methods
If you don’t want to pan-fry chicken fingers, try our recipe for Baked Chicken Fingers. Air fry. You can also air fry the chicken fingers, though I would add about 1 cup of regular breadcrumbs or panko breadcrumbs to the list of ingredients.
perfect for Dipping!
What goes with chicken fingers? Not only do fried chicken fingers get their name because of their shape, but they can easily be eaten with your fingers without needing any utensils. In my family, this also means that they are dippable. Aside from classic ketchup some of our favorite dipping sauces include:
Fry Sauce BBQ Sauce Homemade Ranch Dressing Chipotle Ranch Honey Mustard Sauce
Storing + Serving
Make ahead of time. Coat the best chicken fingers a few hours before you wish to fry them. Simply place the prepared chicken on a plate, cover it with plastic, and store it in the fridge for 1-2 days. If you wish to make them further ahead of time, place them on a baking sheet and into the freezer. Once the strips are solid, transfer them to a freezer Ziploc and store them in the freezer for up to 3 months. Allow them to thaw before you fry them in oil. STORE. Keep leftovers for 3-4 days in an airtight container in the fridge. FREEZE. They can also be frozen for up to 4 months. I place each strip into a fold-top sandwich bag and then store them together in a freezer Ziploc. To reheat. Heat them up in the microwave, toaster oven, or regular oven. Bake them at 425°F for 12-15 minutes or until warm and crisp. They are also great to slice and use in salads or wraps. Serve chicken fingers with:
Homemade French Fries Easy Fruit Salad Pasta Salad with Italian Dressing Cheesy Zucchini Tots Homemade Mac and Cheese
For Kid {and Adult} Friendly Recipes, try:
Corn Dogs {Disney Copycat Recipe} Chicken Quesadillas Hot Dog Nuggets Copycat Chick Fil A Nuggets Hot Ham and Cheese Roll Up
