Chicken fingers

Chicken fingers


  • 2 1/2 pounds chicken tenders or 4 boneless, skinless whole chicken breasts, trimmed, cut into thick fingers

  • 1 cup all-purpose flour

  • Salt and pepper

  • 1 cup buttermilk

  • 3 large eggs, lightly beaten

  • 3 cups panko

  • Vegetable oil, for frying

How to Make It

Pat chicken pieces dry with paper towels. Combine flour, 1 tsp. salt and 1/2 tsp. pepper in a large shallow bowl; mix well. In a separate dish, whisk together buttermilk and eggs. Place panko in a third bowl.

Fill a large pot with a 2-inch-deep layer of vegetable oil. Clip a deep-fry or candy thermometer to side of pot (be sure it doesn't touch the bottom). Set over medium-high heat until oil temperature reaches 350°F.

Working with a few at a time, roll chicken pieces in flour mixture until thoroughly coated. Shake off any excess, then dip in buttermilk mixture. Shake off excess and transfer to dish with crumbs. Turn until completely coated. Place in a single layer on a baking sheet.

Working in batches, cook chicken pieces, a few at a time, in hot oil until golden brown and cooked through (cut into 1 to make sure), about 5 minutes, turning once or twice. Drain on paper towels and season with salt and pepper. Repeat with remaining chicken, bringing oil temperature back to 350ºF between batches. Serve hot.