The Best Chicken Fingers
Oh my goodness. Give me a plate of these chicken fingers and some of the dipping sauce and stand back because I’m going in! Calling these the “best” is not only accurate it’s an understatement!
Servings 6
Calories 313kcal
Ingredients
For the chicken
- 2 boneless skinless chicken breasts or chicken tenderloins
For the marinade
- 1 cup milk
- 1 teaspoon lemon juice
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- 1 tablespoon Frank’s RedHot Sauce
- ¼ teaspoon freshly ground black pepper
For the breading
- ½ cup Panko breadcrumbs
- ½ cup bread crumbs Italian-seasoned is fine
- ½ cup all-purpose flour
- 1 tablespoon onion powder
- 1 teaspoon kosher salt or garlic salt
- ½ teaspoon freshly ground black pepper
- Vegetable oil for frying
For the Chicken Finger Dipping Sauce
- ½ cup mayonnaise
- ¼ cup ketchup
- ½ teaspoon garlic powder
- ½ teaspoon Worcestershire sauce
- pinch kosher salt
- pinch freshly ground black pepper
Instructions
For the chicken
- Cut into strips or nuggets. Try to make the pieces as close to the same size as possible.
- Whisk together the marinade ingredients. Add in the chicken pieces and coat well. Cover and refrigerate for 30 minutes.
- Combine the breading ingredients in a pie plate or bowl.
- Heat the oil in a deep fryer or Dutch oven until 365 F.
- Working in batches, remove the chicken pieces from the marinade. Shake off excess and transfer to the fryer. Fry 2-4 minutes per side, flipping once. Remove to a paper-towel lined plate to drain.
- Serve with the Chicken Finger Dipping Sauce.
For the Chicken Finger Dipping Sauce
- Whisk together all ingredients.
Nutrition
Calories: 313kcal | Carbohydrates: 26g | Protein: 13g | Fat: 17g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 843mg | Potassium: 290mg | Fiber: 1g | Sugar: 6g | Vitamin A: 142IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 2mg