Ingredients
For the Chicken Fingers:
- 1 ½ lbs boneless, skinless chicken breasts or tenderloins (cut into strips)
- 1 cup all-purpose flour
- 2 large eggs (beaten)
- 2 cups panko breadcrumbs (or regular breadcrumbs)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- Oil for frying (vegetable or canola)
For the Tartar Sauce:
- ½ cup mayonnaise
- 2 tbsp dill pickles (finely chopped)
- 1 tsp Dijon mustard (or yellow mustard)
- 1 tsp lemon juice
- 1 tbsp fresh dill or parsley (optional)
- Salt and black pepper to taste
Instructions
Chicken Fingers:
- Pat chicken strips dry and season with garlic powder, onion powder, paprika, salt, and pepper.
- Set up a breading station: one bowl with flour, one with beaten eggs, and one with breadcrumbs.
- Coat each strip in flour, then egg, then breadcrumbs, pressing to adhere.
- Heat oil in a skillet to 350°F. Fry chicken in batches for 3–4 minutes per side until golden brown and cooked through.
- Transfer to a paper towel-lined plate to drain before serving.
Tartar Sauce:
- In a small bowl, combine mayonnaise, pickles, mustard, lemon juice, and herbs.
- Season with salt and pepper, then chill for 10 minutes before serving.
Notes
- For extra crunch, double coat the chicken by repeating egg + breadcrumb step.
- Bake option: 425°F for 20–25 minutes (flip halfway).
- Air fryer option: 375°F for 12–15 minutes until crisp.
- Tartar sauce variations: add capers, hot sauce, or relish for more flavor.
- Prep Time: 15 minutes
- Cook Time: 15–20 minutes
- Category: Main Dish, Appetizer
- Method: Frying (or Baking/Air Frying)
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe (with tartar sauce)
- Calories: 410
- Sugar: 1g
- Sodium: 760mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 135mg
