Crispy Chicken Fingers (Chicken Fries!)
Servings: 4 servings
Calories: 540kcal
These Crispy Chicken Fingers (Chicken Fries) are crunchy on the outside, tender in the middle and a huge hit with kids. My easy batch-crumbing method makes preparing all those little strips much quicker and less fiddly, and you can either shallow-fry them or cook them in the air fryer. Serve them with coleslaw and your favourite dipping sauces for an easy family dinner, then reheat any leftovers for lunch the next day.
Ingredients
- 600 g (1¼ lb) boneless, skinless chicken breast (see note 1)
- 75 g (½ cup) plain (all-purpose) flour
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 2 eggs
- 1 tbsp full-cream (whole) milk (optional, see note 2 for dairy-free)
- 120 g (2 cups) panko breadcrumbs)
- Oil, for frying (I used light olive oil, but you can use avocado oil, canola/rapeseed oil or vegetable oil)
To serve
- Coleslaw
- Ketchup
- Ranch dipping sauce
Instructions
- Prepare the chicken – If the chicken breasts are particularly thick, slice them in half horizontally to make thinner steaks. Then cut into long strips around 1.5 cm (½ inch) wide (see note 1).
- Prepare the crumbing station – Place a large sheet of baking (parchment) paper on your work surface. Add the flour, paprika, garlic powder, onion powder, salt and pepper directly onto the baking paper. Use your fingers to mix until well combined. Whisk the eggs and milk (if using) together in a large bowl. Place the panko breadcrumbs on a second large sheet of baking paper.
- Flour the chicken – Add all of the chicken strips directly to the seasoned flour. Use your hands to toss the chicken until evenly coated. Gather the chicken up, shake off any excess flour, then transfer all the chicken directly to the egg mixture.
- Coat the chicken – Use tongs to toss the chicken through the egg mixture until evenly coated. Working with a few pieces at a time, lift the chicken from the egg, allowing any excess to drip off, then place it onto the panko breadcrumbs. Use the edges of the baking paper to help toss the panko over the chicken, then gently press down with the palm of your hand so the crumbs adhere. Repeat with the remaining chicken. Set aside on a plate.
- Cook: shallow-fry method – Add enough oil to a large frying pan to come approximately 1 cm (½ inch) up the side of the pan. Heat over medium heat (see note 3). Cook the chicken in batches for 3–4 minutes on each side, or until golden, crisp and cooked through. Avoid moving the chicken for the first 30–60 seconds after it goes into the pan (see note 4). Transfer to a wire rack while you cook the remaining chicken.
- Cook: air fryer method – Preheat the air fryer to 200°C (400°F). Arrange the chicken fingers in a single layer, leaving a little space between each piece. Spray generously with oil. Air fry for 8–10 minutes, turning halfway and spraying again lightly with oil, until golden, crisp and cooked through. Cook in batches if needed. (See note 5.)
- Serve – Serve immediately with coleslaw, ketchup and ranch dipping sauce.
Notes
Note 1 – Chicken breast If your chicken breasts are particularly large, cut the strips shorter so they fit comfortably in your frying pan or air fryer basket. Aim for strips around 1.5 cm (½ inch) wide so they cook quickly and evenly.
Note 2 – Dairy-free option The milk is optional and can simply be omitted – the beaten eggs are enough to coat the chicken. To keep the recipe completely dairy-free, also check the ingredient label on your panko breadcrumbs, as brands can vary.
Note 3 – Oil temperature The oil is ready when the end of a wooden spoon or chopstick causes small bubbles to form around it. Keep the heat around medium and reduce it slightly if the crumb is browning too quickly before the chicken is cooked through.
Note 4 – Keeping the crumb intact Once the chicken goes into the oil, leave it undisturbed for the first 30–60 seconds so the coating has time to set. Avoid overcrowding the pan, and turn the chicken gently to help keep the crumb intact.
Note 5 – Air fryer results Air-fried chicken fingers will usually be a little lighter in colour than shallow-fried ones. Spraying generously with oil before cooking and again after turning helps the panko become more golden and crisp.
Make Ahead
You can prepare these chicken fingers either uncooked or fully cooked ahead of time. To prepare uncooked chicken fingers ahead – Crumb the chicken as directed, then arrange the pieces in a single layer on a tray or plate lined with baking (parchment) paper. Cover and refrigerate for up to 24 hours. Cook directly from the fridge using either the shallow-fry or air fryer method. To freeze uncooked chicken fingers – Arrange the crumbed chicken in a single layer on a tray lined with baking (parchment) paper, making sure the pieces are not touching. Freeze until firm, then transfer to a freezer-safe container or reusable freezer bag, placing baking paper between layers if needed. Freeze for up to 2 months. Thaw overnight in the fridge, then cook as directed. Do not thaw at room temperature. To cook ahead – Cook the chicken fingers using either method, then allow them to cool completely on a wire rack. Refrigerate in an airtight container for up to 3 days. Reheat following the Leftovers instructions below. To freeze cooked chicken fingers – Once completely cool, arrange them in a single layer on a tray lined with baking (parchment) paper and freeze until firm. Transfer to a freezer-safe container or reusable freezer bag, placing baking paper between layers if needed. Freeze for up to 2 months. Thaw overnight in the fridge, then reheat following the Leftovers instructions below.Leftovers
Store leftover cooked chicken fingers in an airtight container in the fridge for up to 3 days. For the crispiest result, reheat them in the air fryer at 180°C (350°F) for 4–6 minutes, or in a 200°C (400°F) (180°C/350°F fan-forced) oven for 8–12 minutes, until heated through and crisp. They can also be reheated in the microwave, although the crumb will soften. Leftovers are also delicious cold and work really well in lunchboxes, sandwiches, wraps or salads.Variations
These chicken fingers are really easy to change up depending on what you have in the pantry. I haven’t tested all of the variations below, so use them as a guide and adjust to taste.- Smoky – Swap the sweet paprika for smoked paprika, or use a combination of the two.
- A little spicy – Add a pinch of ground cayenne pepper or chilli powder to the seasoned flour.
- Herby – Add a little dried oregano, Italian mixed herbs (Italian seasoning) or dried parsley to the flour mixture.
- Parmesan crumb – Try mixing some finely grated parmesan through the panko breadcrumbs for a cheesy, savoury crumb. Keep an eye on them as they cook, as the parmesan may make the coating brown more quickly.
Recipe source
A Simple Home Edit original recipeNutrition Facts
Crispy Chicken Fingers (Chicken Fries!)
Amount per Serving
Calories
540
% Daily Value*
Fat
21
g
32
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
5
g
Monounsaturated Fat
10
g
Cholesterol
176
mg
59
%
Sodium
1649
mg
72
%
Potassium
485
mg
14
%
Carbohydrates
50
g
17
%
Fiber
4
g
17
%
Sugar
4
g
4
%
Protein
37
g
74
%
Calcium
101
mg
10
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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