Crispy Chicken Fingers
Get ready to sink your teeth into these irresistibly crispy chicken fingers, a family-friendly favorite that’s perfect for weeknight dinners or casual gatherings. Coated in a crunchy panko breadcrumb mixture infused with Parmesan cheese, paprika, and garlic powder, these golden-brown tenders deliver bold flavor and unbeatable texture in every bite. Quick to prepare in just 30 minutes, this recipe uses simple pantry staples like all-purpose flour and eggs to create a tender, juicy interior encased in a perfectly crisp crust. Fried to golden perfection and served hot, these homemade chicken fingers are the ultimate comfort food, especially when paired with classic dipping sauces like ranch or honey mustard. Ideal for serving four, this recipe ensures your craving for crunchy, savory perfection is fully satisfied while keeping meal prep effortless.
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Recipe Information
Ingredients
- 500 grams chicken tenders
- 1 cup all-purpose flour
- 2 eggs
- 2 tablespoons milk
- 2 cups panko breadcrumbs
- 0.5 cup grated Parmesan cheese
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 cups vegetable oil
Instructions
Pat the chicken tenders dry with paper towels. Set aside.
Prepare three separate bowls: one for the flour, one for the eggs and milk (whisked together), and one for the panko breadcrumbs mixed with Parmesan cheese, paprika, garlic powder, onion powder, 1 teaspoon of salt, and black pepper.
Season the chicken tenders with 0.5 teaspoon of salt.
Dredge each chicken tender in the flour, shaking off any excess, then dip it into the egg mixture, and finally coat it with the breadcrumb mixture, pressing gently to ensure the coating adheres. Place the coated tenders on a tray.
Heat the vegetable oil in a heavy-bottomed skillet or deep pan over medium heat. The oil should be about 180°C (350°F) for frying. Test by dropping a small piece of bread; it should sizzle and turn golden brown in about 30 seconds.
Fry the chicken tenders in batches to avoid overcrowding the pan. Cook each tender for 3-4 minutes per side, or until golden brown and crisp. Ensure the internal temperature of the chicken reaches 75°C (165°F).
Remove the cooked tenders and place them on a wire rack or a plate lined with paper towels to drain excess oil.
Serve immediately with your favorite dipping sauces such as ranch, honey mustard, or ketchup.
Nutrition Facts
Calories |
1566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.1 g | 159% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 1878 mg | 82% | |
| Total Carbohydrate | 87.2 g | 32% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 4.8 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 196 mg | 15% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 430 mg | 9% | |
*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.
