Crispy Chicken Fingers
I don’t know about you, but I absolutely love chicken fingers! This is one of my all-time favourite comfort foods. There’s just something so simple about a chicken finger – maybe it’s the lack of utensils – and they always seem to bring me back to my childhood.This particular recipe is one that I’ve perfected over many years and is one that I love to make. It’s quick, easy, and incredibly kid-friendly, and the chicken always comes out tender and crispy. Pair it with your favourite dipping sauce – such are our own Zesty Dill BBQ Sauce – and you are off to the races!
Ingredients
Equipment
Method
Mise en Place
- Assemble equipment. Measure and separate all ingredients into mixing bowls.
Bring it Together
- Remove tenderloins from chicken (if present) and set aside. Cut each chicken breasts into smaller pieces no more than approximately 2 inches in width. Sprinkle the chicken pieces with 1/2 tablespoon of Kosher salt and allow to absorb for at least 30 minutes.
- While chicken is resting, create a dredging station by combining eggs and water in a medium bowl and whisk until fully combined. In a separate bowl, combine flour with 1/2 tbsp of salt and 1/2 tbsp of chicken spice and whisk to combine. Then add breadcrumbs, pepper, 1/2 tbsp of salt and 1 1/2 tbsp of chicken spice to another large mixing bowl and stir to combine.
- When ready, add chicken pieces to flour mixture and toss to coat fully. Remove from flour and add each piece to the egg wash, again, coating fully. Finally, add each piece to the Panko mixture, tossing and applying pressure until fully coated. Set aside.
- Heat canola oil in a deep fryer to 375 degrees F.
- Add breaded chicken to the basket and cook for 4-5 minutes (depending on the size of the chicken pieces). Remove from deep fryer and remove any excess oil with a paper towel. Serve immediately with your favourite dipping sauce.
Notes
- If this recipe looks familiar it’s because it’s also used for the crispy chicken in our Chicken Parmigiana recipe. Be sure to check out that one too!
- It is always recommended to salt meats well in advance of cooking. This allows the salt to penetrate and work it’s way to the middle of the meat, creating an end result that is juicier and more flavourful.
- If you don’t have access to a deep fryer you can use a heavy Dutch oven filled with enough canola oil to cover the chicken, working in small batches. Just be very careful!
- I’ve used one of the great spice blends from Joe Beef for this recipe – use this cool resource to find out where you can buy it in your area. Or you can get it directly from their online store.
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