Crispy Fried Chicken Fingers
Perfectly golden and irresistibly crunchy, these Crispy Fried Chicken Fingers are the ultimate comfort food for any occasion. Made with tender chicken breast strips that are marinated in a flavorful buttermilk and egg mixture, then coated in a richly seasoned blend of flour, cornstarch, paprika, garlic powder, and cayenne pepper, each bite bursts with mouthwatering flavor and satisfying crispiness. Quick to prepare and fried to perfection in bubbling vegetable oil, these chicken fingers are ideal for parties, family dinners, or game day snacks. Serve them piping hot with your favorite dipping sauces or pair them with fries for a classic combo. Whether you're craving a kid-friendly meal or a savory finger food, this recipe is sure to become a go-to favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Chicken breast
- 1 cup All-purpose flour
- 0.5 cup Cornstarch
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Cayenne pepper
- 1 cup Buttermilk
- 1 large Egg
- 3 cups Vegetable oil
Instructions
Start by slicing the chicken breasts into strips about 1 inch wide.
In a large bowl, combine the buttermilk and egg. Whisk together until well mixed.
Add the chicken strips to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes (or up to 4 hours) to tenderize and flavor the chicken.
In another bowl, mix the flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper until well combined.
Heat the vegetable oil in a deep frying pan or pot over medium-high heat until it reaches 350°F (175°C).
Remove chicken strips from the refrigerator and allow excess buttermilk mixture to drip off. Dredge each chicken strip in the seasoned flour mixture, pressing the flour onto the chicken to ensure a thick coat.
Once the oil is hot enough, carefully place chicken strips into the frying pan, working in batches to avoid overcrowding.
Fry each batch for about 3-4 minutes on each side, or until golden brown and cooked through.
Using a slotted spoon, transfer the fried chicken fingers to a paper towel-lined plate to drain excess oil.
Serve hot with your choice of dipping sauce or as part of a meal.
Nutrition Facts
Calories |
6559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 653.3 g | 838% | |
| Saturated Fat | 98.6 g | 493% | |
| Polyunsaturated Fat | 406.8 g | ||
| Cholesterol | 453 mg | 151% | |
| Sodium | 3523 mg | 153% | |
| Total Carbohydrate | 139.6 g | 51% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 12.6 g | ||
| Protein | 95.4 g | 191% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 380 mg | 29% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1337 mg | 28% | |
*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.
