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July 18, 2007 / Tony

Perfect Chicken Fingers


It’s a shame that consumers buy pre-breaded chicken fingers.  Sure they’re easy but they don’t really taste all that good.  Homemade chicken fingers, on the other hand, are crispy and delectable.  They’re not hard to make either.  Here’s a recipe:

Perfect Chicken Fingers

1 lb chicken breasts or tenders, cut into 1 oz. sized strips

Prepare a deep-fat fryer at 350 degrees.*  In a bowl, put a good amount of flour and season it with salt and pepper.  Mix.  In another bowl, pour in a good amount of buttermilk.  (I am not giving amounts of buttermilk or flour here because they are simply there for breading and the exact amount of either that makes it on the chicken is unknown.  I don’t mind extra of either in the bowl either for two reasons.  One, more is really better as breading will be easier and more consistent.  Two, both of the ingredients are inexpensive so whatever waste you have isn’t really significant.)  After cutting the chicken, season liberally with salt and pepper.  Then dredge the chicken in the flour making sure that each strip is fully covered.  Take them out, shake off any excess, and place them in the buttermilk.  Toss the chicken in the buttermilk, remove, shake off any excess, and then place back in the flour.  Dredge and again shake off any excess.  Put the chicken back in the buttermilk.  Toss, remove, and shake off any excess.  Then dredge it one more time in the flour.  There should now be a fairly thick breading on the chicken.  Then fry the chicken until they are a nice golden brown.  Drain on paper towels or a cooling rack and serve. 

These chicken strips turn out wondefully crispy and full-flavored.  They also retain a nice chicken presence in the middle-tender, moist, and still meaty. 

I made these for my nieces and nephews last night.  They were a hit.  Brother Nick, your children have requested that I give you the recipe.  Here it is. 

*On Deep-Fat Frying.  For those of you with a fryer at home, great.  Frying these strips should be a snap.  For those of us who don’t (like me), here’s an easy method to fry.  All you need is a large stockpot or Dutch oven, oil, a heat source, and a thermometer.  Fill your pot with enough oil for frying.  I recommend 2 quarts but if your pot is small, don’t fill it up past halfway.  You don’t want it to boil over.  Turn on the heat and stick your thermometer in it.  Wait till it gets to 350 degrees and start frying.  Manage the heat as best as you can.  Try to keep it at that 350 degree level and don’t let it get above 375 degrees.  Your oil will start to break down.  I recommend for further reading on this subject Alton Brown’s I’m Just Here for the Food and The Joy of Cooking. 



Leave a Comment
  1. monaafzal / Jul 18 2007 3:40 pm

    a simple recipe, looking forward to try it out.

  2. Clint / Mar 21 2009 1:52 am

    good recipie! Made these last weekend and they were awesome!!

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