Better Than the Freezer Aisle
The crunchy panko coating is what makes these so good. You get that crispy outside and tender chicken inside, and you can season them exactly the way you like. Make a double batch and freeze some for another night when you need an easy dinner.
These crispy homemade chicken fingers are one of my kids’ favourite dinners. Tender strips of chicken are coated in a seasoned flour mixture, dipped in egg, and finished with crunchy panko breadcrumbs before cooking until golden and crisp.
You can shallow-fry them for that extra-crispy golden coating or make them in the air fryer for an easy alternative. Serve them with homemade honey mustard dipping sauce, fries, or your favourite dipping sauce for an easy family dinner that feels so much better than frozen chicken fingers.
Why You’ll Love These Chicken Fingers
These are simple enough for a weeknight but still have that crispy, crunchy coating everyone wants in a chicken finger. The seasoning is made with basic pantry staples, and you can prepare the chicken ahead of time if you know dinner is going to be busy.
They’re also really versatile. Serve them as chicken fingers for dinner, cut them up for wraps and salads, or tuck leftovers into lunches the next day.
Ingredients:
For the chicken:
600 g (about 1 1/4 lb) boneless, skinless chicken breasts
1/2 cup all-purpose flour
1 teaspoon sweet paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 large eggs
1 tablespoon whole milk, optional
2 cups panko breadcrumbs
Oil, for frying
A Few Ingredient Notes:
Chicken breast: Cut the chicken into fairly even strips so they cook at roughly the same rate. If your chicken breasts are very thick, slice them horizontally first before cutting them into strips.
Panko breadcrumbs: Panko gives these chicken fingers their especially crunchy coating. Press the crumbs gently onto the chicken so you get plenty of coating on every piece.
Paprika: Sweet paprika adds flavour and colour without making the chicken spicy.
Milk: This is optional. You can whisk a tablespoon into the eggs, but the egg mixture will still work without it.
How to Make Crispy Chicken Fingers:
1. Cut the chicken
If the chicken breasts are particularly thick, carefully slice them horizontally to make thinner pieces.
Cut the chicken into strips approximately 1/2 inch wide. Try to keep them relatively similar in size so they cook evenly.
2. Set up the breading
In a shallow dish or on a sheet of parchment paper, combine the flour, paprika, garlic powder, onion powder, salt, and black pepper.
In a separate bowl, whisk together the eggs and milk, if using.
Place the panko breadcrumbs in another shallow dish.
3. Bread the chicken
Coat each piece of chicken in the seasoned flour, shaking off any excess.
Dip the floured chicken into the egg mixture, allowing the excess egg to drip off.
Transfer it to the panko breadcrumbs and coat it thoroughly. Gently press the breadcrumbs onto the chicken to help them stick.
Continue until all of the chicken has been coated.
Shallow-Fry Method
Pour enough oil into a large frying pan to reach approximately 1/2 inch up the side. Heat over medium heat.
Working in batches so you don't overcrowd the pan, add the chicken fingers to the hot oil.
Cook for approximately 3–4 minutes per side, or until the coating is deep golden brown and the chicken is cooked through.
Transfer the cooked chicken to a wire rack while you finish the remaining batches. Using a rack rather than laying them directly on paper towel helps keep that crispy coating from becoming soggy.
Air Fryer Method
Preheat the air fryer to 400°F (200°C).
Arrange the breaded chicken in a single layer, leaving some space between each piece. Spray the chicken generously with oil.
Air fry for approximately 8–10 minutes, turning halfway through and lightly spraying the second side with oil.
Depending on the size of your air fryer, you'll probably need to cook the chicken in batches.
For either method: Chicken is safely cooked when the thickest part reaches an internal temperature of 165°F (74°C).
Tips for Extra-Crispy Chicken Fingers
Don't overcrowd the pan. Cooking too many pieces at once can lower the oil temperature and prevent the coating from getting as crisp.
Let the coating set. When shallow-frying, leave the chicken alone for the first minute or so instead of immediately moving it around.
Use a wire rack. Letting freshly fried chicken rest on a rack allows air to circulate underneath and helps preserve the crunchy coating.
Keep your chicken pieces similar in size. They'll cook much more evenly.
Use enough oil in the air fryer. Air-fried panko won't usually become quite as dark as fried panko, but a good coating of oil spray helps it become golden and crisp.
Make Them Ahead
You can bread the chicken earlier in the day and keep it covered in the refrigerator until you're ready to cook it.
For longer storage, arrange the uncooked breaded chicken fingers in a single layer on a parchment-lined tray and freeze until firm. Transfer them to a freezer-safe container or bag and freeze for up to 2 months. Thaw overnight in the refrigerator before cooking.
Storing & Reheating Leftovers
Store cooked chicken fingers in an airtight container in the refrigerator for up to 3 days.
For the best texture, reheat them in the air fryer at 350°F for about 4–6 minutes, or in a 400°F oven for approximately 8–12 minutes, until hot and crispy again.
I would avoid the microwave when possible because it tends to soften the breading.
What to Serve With Chicken Fingers
This is where your new honey mustard recipe fits perfectly.
Serve these with your Homemade Honey Mustard Dipping Sauce and Homemade Freezer French Fries for a completely homemade version of a classic chicken-finger dinner.
They'd also be good with a simple salad, roasted vegetables, raw veggies, potato wedges, or tucked into a wrap.