Crispy Fried Chicken Fingers
Crispy homemade fried chicken fingers with a thick buttermilk double-dredge coating, fried at 350°F to deep golden perfection. The buttermilk marinade keeps the chicken juicy while the flour-cornstarch breading builds the thick, shaggy crust that stays crunchy from plate to table.
Equipment
- Dutch oven or deep heavy-bottomed pot At least 4-quart capacity for safe frying depth
- Deep-fry or instant-read thermometer Non-negotiable for maintaining 350°F oil and verifying 165°F internal temp
- Wire cooling rack Set over a baking sheet — do not use paper towels
- Three shallow dishes or pie plates For the flour, egg wash, and final flour dredge station
- Long tongs For safe lowering and turning of chicken in hot oil
Ingredients
Chicken and Marinade
- 1.5 lbs boneless skinless chicken breasts or tenderloins Slice breasts into 1/2 to 3/4-inch strips; tenderloins can be used whole
- 1.5 cups buttermilk
- 1 tsp salt For marinade
- 0.5 tsp black pepper For marinade
- 1 dash hot sauce Optional — adds subtle heat to the marinade
Breading
- 2 cups all-purpose flour Divided — half for first dredge, half for final coat
- 2 tbsp cornstarch Mixed into flour — creates a lighter, crispier crust
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 0.25 tsp cayenne pepper Adjust to taste
- 1 tsp salt For the flour seasoning
- 0.5 tsp black pepper For the flour seasoning
- 2 large eggs
- 1 tbsp water Mixed with eggs for the egg wash
Frying
- 2 quarts canola, vegetable, or peanut oil Enough for 2 inches depth in your pot; peanut oil for traditional Southern flavor
Instructions
- Slice chicken breasts lengthwise into uniform strips about 1/2 to 3/4-inch thick. If using tenderloins, remove the tough white tendon. Pat every strip completely dry with paper towels — surface moisture prevents the buttermilk from clinging properly.
- Whisk together buttermilk, salt, black pepper, and hot sauce (if using) in a medium bowl. Add chicken strips and submerge completely. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum tenderness.
- Set up three shallow dishes: Dish 1 — whisk together flour, cornstarch, garlic powder, onion powder, paprika, cayenne, salt, and pepper. Dish 2 — beat eggs with 1 tablespoon water. Dish 3 — fill with the remaining seasoned flour.
- Pour oil into your Dutch oven to a depth of 2 inches. Heat over medium-high until a thermometer reads 350°F. Maintain this temperature throughout — use a clip-on thermometer and let oil recover between batches.
- Remove a strip from the buttermilk and let excess drip off. Coat in Dish 1 flour, dip fully in Dish 2 egg wash, then press firmly into Dish 3 flour for the final coat. The loose, shaggy coating is what creates the crispy crust.
- Carefully lower 3–4 breaded strips into 350°F oil. Do not overcrowd. Fry 3–5 minutes per side until deep golden brown and the internal temperature reaches 165°F. Let oil return to 350°F before the next batch.
- Transfer fried chicken fingers to a wire rack set over a baking sheet — never paper towels. Sprinkle with salt while still hot. Rest 2–3 minutes before serving with dipping sauces.
Notes
Oil temperature is everything. Use a thermometer — do not guess. Too cold and the coating absorbs oil and goes limp. Too hot and the outside burns before the chicken cooks through.
Wire rack, not paper towels. Paper towels trap steam and soften the bottom of the crust. A rack keeps air circulating underneath and preserves crunch.
Make it without buttermilk: Add 1 tablespoon white vinegar to 1 cup regular milk, let sit 5 minutes, and use as a direct substitute.