Chicken fingers, also known as chicken tenders or chicken strips, are a beloved comfort food enjoyed worldwide. Originating from the U.S. in the 1980s, these crunchy golden bites quickly became a staple in diners, school lunches, and family dinners.
What makes chicken fingers so popular? It’s the contrast of a crispy, seasoned coating with tender, juicy chicken inside. Whether dipped in honey mustard or served with fries, they deliver nostalgic satisfaction in every bite.
Ingredients
For the Chicken:
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1½ lbs boneless, skinless chicken breasts (cut into strips)
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1 cup buttermilk
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1 tsp salt
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½ tsp black pepper
For the Breading:
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1½ cups all-purpose flour
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1 tsp paprika
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½ tsp garlic powder
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½ tsp onion powder
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½ tsp cayenne pepper (optional for heat)
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1 tsp baking powder
For Frying:
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Vegetable oil (for deep frying, about 3–4 cups)
Substitutions:
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Use almond flour for a gluten-free option.
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Coconut milk with a splash of lemon juice can substitute buttermilk.
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Air-frying or baking for a lower-fat alternative.
Step-by-Step Cooking Instructions
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Marinate the Chicken
In a bowl, combine chicken strips, buttermilk, salt, and pepper. Cover and refrigerate for at least 30 minutes (or up to overnight for more flavor). -
Prepare the Breading
Mix flour, paprika, garlic powder, onion powder, cayenne pepper, and baking powder in a large bowl. -
Dredge the Chicken
Remove chicken from marinade, letting excess drip off. Dredge in flour mixture, pressing gently to adhere. -
Double Dipping for Extra Crunch (Optional)
Dip coated chicken back into buttermilk, then dredge again in the flour mixture for an extra crispy crust. -
Heat the Oil
Pour oil into a deep fryer or heavy skillet. Heat to 350°F (175°C). Use a thermometer for accuracy. -
Fry the Chicken Fingers
Fry 4–5 strips at a time, avoiding overcrowding. Cook for 4–5 minutes or until golden brown and internal temperature reaches 165°F (75°C). -
Drain and Rest
Remove with tongs and place on a paper towel-lined plate or wire rack. Let rest for 2–3 minutes before serving.
Common Mistakes to Avoid:
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Frying with oil that’s not hot enough—results in greasy chicken.
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Overcrowding the pan—lowers the oil temperature.
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Skipping the rest period—can make coating soggy.
Pro Tips and Cooking Techniques
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Use a wire rack after frying to prevent sogginess from trapped steam.
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Double dredging creates that signature restaurant-style crunch.
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Add cornstarch (1–2 tbsp) to the flour mix for an even crispier texture.
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Thermometer is your best friend—keep oil between 350–365°F for perfect results.
Variations and Customizations
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Vegetarian Version: Use tofu or zucchini slices in place of chicken.
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Gluten-Free Option: Swap flour with a gluten-free mix or crushed rice cereal.
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Low-Carb: Use crushed pork rinds or almond flour instead of regular flour.
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Spicy Kick: Add hot sauce to the buttermilk marinade or chili flakes to the flour.
Serving Suggestions
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Garnish with fresh parsley and lemon wedges.
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Dips: Honey mustard, ranch, BBQ sauce, or spicy aioli.
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Sides: Serve with coleslaw, fries, mac and cheese, or a simple green salad.
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Beverages: Pair with iced tea, soda, or a light lager.
Nutritional Information (Per Serving – Approx. 4-5 strips)
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Calories: 420
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Protein: 28g
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Carbohydrates: 18g
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Fat: 26g
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Fiber: 1g
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Sodium: 620mg
(Values may vary based on preparation method and portion size.)
Frequently Asked Questions (FAQs)
Q: Can I bake chicken fingers instead of frying?
A: Yes! Bake at 400°F for 20–25 minutes, flipping halfway. Spray with oil for a golden finish.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for crispiness.
Q: Can I freeze chicken fingers?
A: Absolutely! Freeze uncooked breaded strips on a tray, then transfer to a zip-lock bag. Fry directly from frozen, adding 2–3 extra minutes.
Closing Thoughts
Chicken fingers are more than just a nostalgic snack—they’re a crowd-pleasing dish you can customize to suit any taste or dietary need. Whether you’re cooking for kids, friends, or yourself, this recipe delivers crispy, juicy results every time.
Try it out, make it your own, and don’t forget to share your delicious creations or drop your questions below.
