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+ servings
5 Chicken Strips on a white platter.
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5 from 31 votes

Chicken Fingers

My family gobbles up these Homemade Chicken Fingers every time I make it. The recipe includes instructions for baking and frying. It serves 8 and costs $13.87 to make, that’s just $1.74 per serving!
Prep Time10 mins
Cook Time25 mins
MARINATING & COOLING TIME20 mins
Total Time55 mins
Course: Main Course
Cuisine: American
Keyword: chicken
Servings: 8 people
Calories: 381kcal
Cost: $13.87

Equipment

  • large bowl
  • whisk
  • pie plate
  • large deep skillet
  • baking sheet
  • wire rack
  • tongs
  • Measuring spoons
  • measuring cups
  • mixing spoon
  • Liquid measuring cup

Ingredients

  • 3 pounds chicken tenders

MARINADE:

  • 1 1/2 cup milk
  • 1 Tablespoon lemon juice
  • 1 Tablespoon cornstarch
  • 1 1/2 teaspoon granulated sugar
  • pinch ground black pepper

COATING:

  • 1 1/2 cup panko bread crumbs
  • 3/4 cup all-purpose flour
  • 1 1/2 Tablespoon onion powder
  • 1/2 teaspoon oregano
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • pinch ground garlic

FOR FRYING:

  • 2 ½ cups vegetable or peanut oil

Instructions

PREP THE CHICKEN:

  • Trim the chicken of any of the white membranes.

MARINATE THE CHICKEN:

  • In a large bowl whisk to combine the marinade ingredients.
  • Add the chicken, cover, and chill in the refrigerator for at least 15 minutes, but no more than 60 minutes.

MAKE COATING:

  • In a pie plate whisk together all of the ingredients for the coating.

HEAT THE OIL OR OVEN:

  • If frying the chicken, place 2 cups of oil in a large deep skillet. Heat oil over medium-high heat until the oil reaches 360 degrees F. Line a large plate with 3 layers of paper towels.
  • If baking the chicken, move the oven rack to the middle position and preheat the oven to 400 degrees F. Line a baking sheet with foil and place a wire rack right in the pan right on top of the foil. Spray the rack with nonstick cooking spray.

COAT CHICKEN:

  • Take 2 chicken tenders out of the milk marinade and let the excess marinade drip off. Then, place the chicken in the bread crumbs mixture and cover all sides with the bread crumbs. Transfer chicken tenders to a clean plate and repeat the coating process with the remaining chicken tenders.

FRYING INSTRUCTIONS:

  • Once the oil is up to temp, add 2-3 pieces of chicken to the hot oil. Fry for 3-4 minutes or until golden. Then, flip the chicken and cook for another 2-3 minutes, or until the chicken is golden and the chicken registers 165 degrees F when an instant-read thermometer is inserted into the thickest part of the chicken.
  • Move the chicken fingers to the paper towel-lined plate to drain.
  • Repeat the frying with the remaining chicken. Serve.

BAKING INSTRUCTIONS:

  • Place the coated chicken tenders right on top of the wire rack set inside a baking sheet. Generously spray the tops of the chicken with nonstick cooking spray.
  • Bake for 15-20 minutes, flipping and spraying halfway through, until golden and crispy and the chicken registers 165 degrees F when an instant-read thermometer is inserted into the thickest part of the chicken. Cool for 5 minutes and then serve.

Nutrition

Calories: 381kcal | Carbohydrates: 22g | Protein: 40g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 113mg | Sodium: 737mg | Potassium: 737mg | Fiber: 1g | Sugar: 4g | Vitamin A: 125IU | Vitamin C: 3mg | Calcium: 90mg | Iron: 2mg