Double Dipped Chicken Fingers
Crispy, golden, and irresistibly flavorful, Double Dipped Chicken Fingers bring classic comfort food to a whole new level. These tender bites are coated not once but twice in a perfectly seasoned blend of flour, spices, and breadcrumbs, creating an extra-crunchy crust that’s perfect for dipping. The combination of garlic, paprika, and a hint of cayenne pepper infuses each bite with just the right amount of savory heat. Fried to perfection in vegetable oil, these chicken fingers achieve a crispy exterior while remaining juicy and tender on the inside. Ready in just 30 minutes, they’re perfect for weeknight dinners, game day spreads, or anytime you’re craving a crowd-pleasing appetizer. Serve them hot with your favorite dipping sauces like ranch, honey mustard, or spicy sriracha mayo for a finger-licking experience that everyone will love!
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Recipe Information
Ingredients
- 1 pound Chicken tenders
- 1 cup All-purpose flour
- 1 cup Breadcrumbs
- 2 large Eggs
- 2 tablespoons Milk
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper
- 2 cups Vegetable oil
Instructions
Pat the chicken tenders dry with paper towels to remove extra moisture.
In a shallow dish, combine the flour, salt, black pepper, garlic powder, paprika, and cayenne pepper. Mix well.
In a separate shallow dish, whisk together the eggs and milk until fully combined.
In a third shallow dish, place the breadcrumbs.
Dredge each chicken tender in the seasoned flour mixture, ensuring it is fully coated. Shake off any excess flour.
Dip the floured chicken tender into the egg mixture, coating it completely.
Transfer the chicken to the breadcrumbs and press gently to adhere them evenly to the surface. Set aside on a plate.
Repeat the entire coating process (flour, egg, breadcrumbs) a second time for each chicken tender to create the 'double dip'.
Heat the vegetable oil in a large skillet or deep frying pan over medium heat. The oil should reach 350°F (175°C).
Carefully place the chicken tenders into the hot oil, working in batches to avoid overcrowding the pan.
Fry each chicken tender for 3-4 minutes per side or until golden brown and fully cooked through (internal temperature should reach 165°F or 74°C).
Remove cooked chicken fingers from the oil and place them on a plate lined with paper towels to drain any excess oil.
Serve hot with your favorite dipping sauces and sides!
Nutrition Facts
Calories |
5962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 515.1 g | 660% | |
| Saturated Fat | 80.5 g | 403% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 602 mg | 200% | |
| Sodium | 6934 mg | 301% | |
| Total Carbohydrate | 247.8 g | 90% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 12.3 g | ||
| Protein | 126.1 g | 252% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 252 mg | 19% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 1575 mg | 34% | |
*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.
