Best Crispy Chicken Fingers (Chicken Tenders with Tartar Sauce)

Crispy Chicken Fingers are a classic favorite—tender on the inside, golden and crunchy on the outside. These homemade chicken tenders are seasoned just right, fried (or baked) until perfectly crisp, and served with a creamy, tangy tartar sauce that takes them to the next level. Whether I’m feeding kids or just satisfying my own craving, this recipe never disappoints.

Why You’ll Love This Recipe

I love this recipe because it delivers that irresistible restaurant-style crunch without being complicated. The chicken stays juicy thanks to a quick seasoning and coating process, and the tartar sauce adds the perfect creamy, tangy finish. It’s ideal for weeknight dinners, game-day snacks, or anytime I want finger food that feels comforting and satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken Fingers:

• Boneless, skinless chicken breasts or tenderloins, cut into strips

• All-purpose flour

• Eggs, beaten

• Panko breadcrumbs (or regular breadcrumbs)

• Garlic powder

• Onion powder

• Paprika

• Salt and black pepper

• Oil for frying (vegetable or canola)

For the Tartar Sauce:

• Mayonnaise

• Dill pickles, finely chopped

• Dijon mustard or yellow mustard

• Lemon juice

• Fresh dill or parsley (optional)

• Salt and black pepper

Directions

Chicken Fingers:

1. I pat the chicken strips dry and season them with salt, pepper, garlic powder, onion powder, and paprika.

2. I set up a breading station: one bowl with flour, one with beaten eggs, and one with panko breadcrumbs.

3. I coat each piece of chicken in flour, then dip in the egg, and press into the breadcrumbs until fully coated.

4. I heat oil in a skillet or deep pan to 350°F and fry the chicken in batches for 3–4 minutes per side, until golden brown and cooked through.

5. I transfer them to a paper towel-lined plate to drain and cool slightly before serving.

Tartar Sauce:

1. In a small bowl, I mix mayonnaise, chopped pickles, mustard, and lemon juice.

2. I stir in fresh herbs and season with salt and pepper to taste.

3. I let it chill in the fridge for at least 10 minutes to let the flavors develop.

Servings and timing

This recipe makes about 4 servings. It takes 15 minutes to prep and 15–20 minutes to cook, so I can have it ready in about 30–35 minutes.

Variations

Sometimes I spice up the breadcrumbs with cayenne or hot sauce in the egg wash for a kick. For a lighter version, I bake the tenders at 425°F for 20–25 minutes or air fry them until crisp. I’ve also made the tartar sauce with chopped capers or a dash of hot sauce for extra zing.

storage/reheating

Leftover chicken fingers stay good in the fridge for up to 3 days. To reheat, I bake them in a 375°F oven or use the air fryer to keep them crispy. I store the tartar sauce separately and give it a quick stir before serving again.

FAQs

Can I use chicken thighs instead of breasts?

Yes. Boneless, skinless thighs work just as well and stay super juicy.

Can I freeze them?

Absolutely. I freeze the breaded (but uncooked) chicken strips on a tray, then transfer to a freezer bag. When I’m ready, I fry or bake them straight from frozen.

What oil is best for frying?

I usually use vegetable or canola oil because they have a high smoke point and neutral flavor.

Can I make this gluten-free?

Yes. I use gluten-free breadcrumbs and a gluten-free flour blend for breading.

How long does tartar sauce last?

It keeps in the fridge for up to 5 days in an airtight container. I just make sure to use fresh ingredients.

Conclusion

Crispy Chicken Fingers with Tartar Sauce are everything I want in a homemade comfort food—crunchy, juicy, and full of flavor. They’re quick to make, fun to dip, and always a hit whether I’m serving them as a meal or an appetizer. Once I try them fresh and hot out of the pan, I won’t want the frozen version ever again.