Breaded Chicken Fingers are a crispy, golden snack that’s always a hit with kids and adults alike. Tender strips of chicken are coated in a flavorful breadcrumb mixture, fried or baked until crunchy on the outside and juicy on the inside. These chicken fingers make a perfect appetizer, lunch, or quick dinner — especially when served with your favorite dipping sauce.
1. Cooking Time: 30 minutes
2. Serving: 4 servings
3. Ingredients:
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1 ½ pounds boneless, skinless chicken breasts, cut into strips
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1 cup all-purpose flour
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2 large eggs
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2 tablespoons milk
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1 ½ cups breadcrumbs (plain or seasoned)
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½ teaspoon garlic powder
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½ teaspoon paprika
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½ teaspoon salt
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½ teaspoon black pepper
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Oil for frying or baking spray if baking
4. Instructions:
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Prepare the coating: Set up three shallow bowls — one with flour, one with beaten eggs and milk, and one with breadcrumbs mixed with garlic powder, paprika, salt, and pepper.
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Coat the chicken: Dredge each chicken strip in flour, then dip it into the egg mixture, and finally coat it evenly with the breadcrumb mixture. Press gently so the crumbs stick well.
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Fry or bake:
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To fry: Heat oil in a skillet over medium heat. Fry chicken fingers in batches for about 3–4 minutes per side until golden and cooked through. Drain on paper towels.
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To bake: Preheat oven to 400°F (200°C). Place coated chicken strips on a greased baking sheet. Spray lightly with cooking spray and bake for 18–20 minutes, flipping halfway through.
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Serve: Enjoy warm with ketchup, honey mustard, barbecue sauce, or ranch dressing.
5. Nutrition (per serving):
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Calories: 380
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Protein: 32g
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Fat: 15g
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Carbohydrates: 25g
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Fiber: 1g
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Sugar: 1g
6. Tips:
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For extra crispiness, use panko breadcrumbs instead of regular ones.
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Add a pinch of cayenne pepper or chili flakes to the coating for a spicy version.
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To keep them juicy, avoid overcooking — the internal temperature should reach 165°F (74°C).
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They can be made ahead and frozen; reheat in an air fryer or oven for a quick meal.
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Pair them with fries or coleslaw for a complete plate.
