Breaded Chicken Fingers
Crispy, golden, and irresistibly juicy, these Breaded Chicken Fingers are a crowd-pleasing favorite that deliver restaurant-quality flavor right at home. Made with tender strips of chicken breast coated in a perfectly seasoned blend of crunchy panko breadcrumbs, Parmesan cheese, and spices like paprika and garlic powder, these chicken fingers are the ultimate comfort food. A quick dip in a trifecta of flour, egg wash, and the breadcrumb mixture ensures a light yet crispy crust that clings to every bite. Fried to perfection in just minutes and served with your favorite dipping sauces, these homemade chicken fingers are perfect for family dinners, game-day snacks, or kid-approved lunches. Easy to make and bursting with flavor, this recipe is destined to be a staple in your kitchen!
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 1 cup All-purpose flour
- 2 pieces Large eggs
- 2 tablespoons Milk
- 1.5 cups Breadcrumbs (preferably panko)
- 0.25 cup Parmesan cheese (optional, finely grated)
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Vegetable oil (for frying)
Instructions
Slice the chicken breasts into thin strips, roughly 1 inch wide and 3–4 inches long. Pat them dry with paper towels.
Prepare three separate shallow bowls: one with all-purpose flour, one with beaten eggs mixed with 2 tablespoons of milk, and one with breadcrumbs combined with Parmesan cheese (if using), garlic powder, paprika, salt, and black pepper.
Dredge each chicken strip in the flour, ensuring it is completely coated. Shake off any excess flour.
Dip the floured chicken strip into the egg mixture, coating it entirely.
Transfer the chicken strip to the breadcrumb mixture, pressing gently to adhere the breadcrumbs evenly.
Repeat the breading process for all chicken strips and place them on a clean plate or tray.
Heat the vegetable oil in a deep skillet or frying pan over medium-high heat until it reaches 350°F (175°C). To test, drop a small piece of breadcrumb into the oil—it should sizzle immediately.
Carefully place the breaded chicken strips into the hot oil, frying in batches to avoid crowding the pan. Fry each side for 3–4 minutes or until golden brown and cooked through.
Remove the chicken fingers from the oil and place them on a paper towel-lined plate to drain excess oil.
Serve warm with your favorite dipping sauces, such as ketchup, ranch, or honey mustard.
Nutrition Facts
Calories |
6268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 525.8 g | 674% | |
| Saturated Fat | 87.3 g | 436% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 852 mg | 284% | |
| Sodium | 6385 mg | 278% | |
| Total Carbohydrate | 227.8 g | 83% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 15.3 g | ||
| Protein | 211.5 g | 423% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 1024 mg | 79% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 2068 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
