Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts (cut into 1-inch strips)
- 2 cups Panko breadcrumbs
- 1 cup all-purpose flour
- 2 large eggs
- 1/4 cup milk or buttermilk
- 1 tablespoon seasoning blend (salt, pepper, garlic powder, and smoked paprika)
- 3 cups vegetable or canola oil (for frying)
Instructions
- Step 1: Prepare the Dredging Stations. Set up three shallow dishes. In the first dish, place the all-purpose flour mixed with half of the seasoning blend. In the second dish, whisk the eggs and milk until fully combined. In the third dish, combine the Panko breadcrumbs with the remaining half of the seasoning blend.
- Step 2: Coat the Chicken. Working one strip at a time, dredge the chicken first in the flour mixture, shaking off any excess. Next, dip the chicken completely into the egg wash. Finally, firmly press the strip into the seasoned Panko breadcrumbs, ensuring the entire surface is heavily coated for maximum crispiness. Place the coated fingers on a baking sheet.
- Step 3: Preheat the Oil. Pour the vegetable or canola oil into a deep, heavy-bottomed pot or Dutch oven and heat to 350°F (175°C). Use a cooking thermometer to monitor the temperature; the oil should be hot enough to sizzle immediately but not smoke.
- Step 4: Fry the Chicken. Carefully place 4–5 chicken fingers into the hot oil, ensuring not to overcrowd the pot, which would lower the oil temperature. Fry the strips for 4 to 6 minutes, flipping halfway through, until they are deep golden brown and the internal temperature reaches 165°F (74°C).
- Step 5: Drain and Serve. Using tongs, remove the crispy chicken fingers from the oil and transfer them immediately to a wire rack or a plate lined with paper towels to drain excess grease. Let the oil reheat slightly between batches before continuing to fry the remaining strips. Serve hot with your favorite dipping sauces.
Notes
- For maximum crunch that holds up to frying, place your coated chicken fingers in the freezer for 15-20 minutes before dropping them in the oil; this helps the seasoned Panko adhere perfectly.
- Avoid the microwave entirely; reheat the fingers in a toaster oven or standard oven at 375°F (190°C) for about 8 minutes until sizzling hot and the coating is fully restored to maximum crunch.
- Store cooled leftovers in an airtight container layered between sheets of parchment paper for up to 3 days to prevent sticking and moisture accumulation that ruins the crispy crust.
- While great with simple dipping sauces, these savory fingers truly shine when served alongside a bright, refreshing, crisp coleslaw or a tangy side salad to balance the richness of the frying oil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 3 chicken tenders (approx. 4 oz cooked)
- Calories: 385
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 3.5g
- Trans Fat: 0.1g
- Fiber: 1.5g
- Protein: 1g