Crispy, comforting and perfect chicken fingers for everything from a weeknight dinner to a casual snack for the picnic basket.
While you can rely on the frozen version or a takeout from your neighbourhood chicken shop, there is nothing like these homemade easy chicken fingers, they are so simple to make and taste delicious every time.
These homemade chicken fingers are delicious on their own, but pair them with my blue cheese dipping sauce or classic barbecue sauce for more flavour.
Why use panko breadcrumbs
Japanese panko bread crumbs are my favourite to use when I make breaded food. The larger flakes of bread crumbs, keep the shell crispy while the inside still cooks perfectly. The result is a coating that stays crunchy while the chicken inside remains juicy and tender.
What is honshu pepper?
Somtimes called Japanese pepper, honshu pepper is in the same family as the more common Chinese sichuan pepper. This aromatic pepper gives just that bit of extra interest to the humble chicken finger.
How to make easy chicken fingers
Cut the chicken thighs into strips, in similar sized pieces to ease when frying them.
Prep your breading station by mixing flour, Honshu pepper and salt on a flat plate or shallow bowl. Crack the egg into a second shallow bowl and whisk with a fork until smooth. Pour the panko bread crumbs onto a third plate. Finish your breading station with an empty plate to put the chicken once it has been breaded.
Using your hands or two forks the best tips is to use one in the dry ingredients, and one for the wet.
Start by using one hand to coat the chicken in flour, then use your other hand to dip it into the egg. Take the chicken out of the egg with the wet hand and place the chicken strip into the bread crumbs. Use your dry hand to gently patting the Panko bread crumbs to cover the chicken strip with bread crumbs before placing the coated strip on the empty plate.
Continue with this procedure until all chicken strips have been coated. Using one hand for the dry ingredients and one for the egg means you do not have keep washing your hands in between each chicken strip.
Once all chicken is breaded, heat oil in a frying pan and add the strips in a single layer in the pan. Do not overcrowd the pan in order to not sink the temperature of the oil. Cook the strips until golden on one side, before flipping them over. Depending on the thickness of your chicken and temperature on your oil it takes about five minutes on each side.
The finished chicken should have a crisp, golden exterior while tender and juicy on the inside.
For further notes on the recipe and all measurement, see the recipe card below.
Substitutes
If you cannot use panko breadcrumbs, regular breadcrumbs works as well. Same for any gluten free options.
Freezable chicken fingers
These easy chicken fingers are very good for freezing. There are two methods, either before frying or after. The best way is to freeze flat on a cookie sheet and once frozen solid you can put them in a freezer bag or an other freezable container.
Keep the chicken fingers in the freezer for up to three months.
To reheat take from frozen and heat, cook in the oven. I do not recommend putting solid frozen items in a frying pan with hot oil.
Big batch cooking tips
Cooking many pieces at the same time to feed a crowd or fill the freezer, place the breaded chicken on a parchment paper and cook in the oven 200C (390F) for 15-20 minutes. Flip the chicken after half the time.
Other recipes to enjoy
If you prefer a vegetarian alternative, try my easy tofu fingers or a fish version with easy fish fingers. Chicken rolls are an Irish lunch staple, and these chicken fingers are perfect to make your own home made chicken roll.
Making chicken fingers from scratch might sound like extra work, but the process is quick and easy. And most importantly, rewarding. With the light crunch of Panko breadcrumbs and simple seasoning, this recipe delivers a homemade version that is both comforting and full of flavour.
Easy chicken fingers
Ingredients
- 250 g chicken thighs
- 100 ml Flour
- 1 tsp Honshu pepper optional
- Pinch of Salt
- 1 egg
- 100 ml Panko breadcrumbs
Instructions
- Cut the 250 g chicken thighs into strips.
- Mix 100 ml Flour, 1 tsp Honshu pepper, Pinch of Salton a flat plate.
- Crack the 1 egg into a shallow bowl and whisk lightly.
- Pour the 100 ml Panko breadcrumbs on to a flat plate.
- Sort your plates in order flour, egg and breadcrumbs and an empty plate to put your chicken on once it is breaded.
- Start by using one hand to put the chicken in to the flour, cover all sides with flour. Then put it in the egg, without touching the egg with the same hand.
- Use your opposite hand to take the chicken out of the egg, once it is covered and place it in the bread crumbs, without letting your eggy hand touch the breadcrumbs.
- Use your first hand to cover the chicken in the breadcrumbs and finally put the now breaded chicken strip on to the empty plate.
- Continue the procedure with the rest of the chicken, using one hand for the dry ingredients and one for the egg. This way you do not have to keep washing your hands in between the chicken strips.
- Once all chicken strips are breaded, heat oil in a frying pan and add the chicken strips to the pan.
- Let chicken strips fry on one side until golden, before turning them over. About five minutes on each side, but the time depends on the thickness of your chicken strips and the heat of your oil.
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