Homemade Chicken Fingers! Fried, golden, and crispy on the outside… moist and tender chicken on the inside. These are super easy and the absolute best!!
Whether you call it chicken fingers, strips, or tenders… there’s no debating this cut of fried chicken is superior. It’s hand held and you get more than one bite out of it. I’ve only ever ordered chicken fingers out… so it was about time I learned how to make a homemade version.
Pretty sure my family will never let me go back to the frozen stuff.
The key to these chicken fingers is the blend of crispy coating. It has panko breadcrumbs, cornmeal, and shredded cheddar cheese. The panko breadcrumbs gives the crispiness we’re looking for. The cornmeal fills in all the nooks and crannies that get missed by the panko. And the cheddar cheese sticks it all together.
And it’s coated not once, but twice in that breadcrumb mixture! Read: they are soooo crispy and flavorful.
Yes! Once cooked, lay them out on a baking sheet and freeze for 1-2 hours. Then put them in a resealable bag.
Bake the frozen chicken fingers at 425 degrees for 20-25 minutes until heated back through.
While you’re making these on the stovetop… bake these french fries in the oven!
Make chicken parmesan! And serve it over spaghetti squash.