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Chicken Fingers


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  • 2 lb boneless, skinless chicken breasts, cut into 3X1" strips
  • 1 tbsp sugar
  • 1 tbsp kosher salt
  • 1 tbsp pepper
  • 1-1/2 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp dry mustard powder
  • 1 cup flour
  • 4 eggs lightly beaten
  • 3 cups breadcrumbs



Step 1

1. Mix sugar, salt, pepper garlic powder, paprika, and mustard powder in medium bowl .

2. Add chicken, toss, and set aside.

3. Place flour, eggs and breadcrumbs in 3 separate shallow dishes, set aside.

4. Pour oil to a depth of 2 inches into a Dutch oven; heat over medium-high heat until deepfry termometer reads 325 degrees.

5. Working in batches, coat chicken in flour, shake off excess, and dip in eggs; then coat in breadcrumbs.

6. Fry chicken until golden brown and crisp, about 3 minutes. Drain on paper towels.

7. Serve with any dipping sauce.


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