Herbed Chicken Fingers
Crispy, golden, and bursting with savory herbaceous flavor, these Herbed Chicken Fingers are the perfect homemade twist on a classic favorite. Tender chicken tenders are marinated in tangy buttermilk infused with garlic, smoked paprika, and black pepper, creating a juicy and flavorful base. Coated in a fragrant breadcrumb mixture featuring fresh parsley, thyme, and Parmesan cheese, these chicken fingers are pan-fried to perfection for a crunchy, satisfying bite. Easy to prepare in just 35 minutes, these chicken fingers are ideal for family dinners, party appetizers, or game-day snacks. Pair them with your favorite dipping sauces like honey mustard or barbecue, and watch them disappear in no time!
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Recipe Information
Ingredients
- 1 pound chicken tenders
- 1 cup buttermilk
- 2 tablespoons fresh parsley
- 1 tablespoon fresh thyme
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 0.5 cup grated Parmesan cheese
- 2 large eggs
- 0.5 cup vegetable oil
Instructions
In a medium bowl, mix the buttermilk, garlic powder, smoked paprika, salt, and black pepper. Add the chicken tenders and ensure they’re fully coated. Cover and marinate in the refrigerator for at least 30 minutes (or up to 4 hours for deeper flavor).
While the chicken marinates, in a food processor, pulse the fresh parsley and fresh thyme until finely chopped.
Set up three separate shallow bowls. In the first, place the all-purpose flour. In the second, beat the eggs. In the third, mix the panko breadcrumbs, Parmesan cheese, and the chopped herbs.
Remove the chicken tenders from the buttermilk and allow the excess marinade to drip off. Dredge each tender in the flour, ensuring all sides are coated. Dip it into the beaten eggs, then coat thoroughly in the panko-herb mixture.
Heat the vegetable oil in a large skillet over medium-high heat. The oil should be hot but not smoking. To test, drop a small piece of bread into the oil—it should sizzle immediately.
Add the breaded chicken tenders to the skillet in batches to avoid overcrowding. Cook each piece for 3-4 minutes per side or until golden brown and the internal temperature reaches 165°F (74°C).
Remove the cooked chicken fingers from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Serve warm with your favorite dipping sauce, such as honey mustard, ranch, or barbecue sauce. Enjoy!
Nutrition Facts
Calories |
3347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.4 g | 279% | |
| Saturated Fat | 46.7 g | 234% | |
| Polyunsaturated Fat | 67.7 g | ||
| Cholesterol | 666 mg | 222% | |
| Sodium | 6508 mg | 283% | |
| Total Carbohydrate | 215.6 g | 78% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 18.4 g | ||
| Protein | 147.8 g | 296% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 911 mg | 70% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 1890 mg | 40% | |
*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.
