10 Crispy Chicken Finger Recipes That Will Make Your Kids Beg for Seconds
Chicken fingers are one of those meals that never get old, right? Whether you’re feeding kids, meal prepping for the week, or just craving something crispy and comforting, these recipes have you covered. I’ve tested all of these in my own kitchen, and they’re honestly easier than ordering takeout.
1. Classic Crispy Chicken Fingers
Ingredients:
1 lb chicken tenders 1 cup all purpose flour 2 large eggs 1 cup breadcrumbs 1 teaspoon garlic powder 1 teaspoon paprika 1/2 teaspoon salt 1/2 teaspoon black pepper Vegetable oil for frying
Instructions:
Step 1: Set up your breading station with three shallow bowls.
Put the flour in the first one. Beat the eggs in the second bowl until they’re nice and smooth. Mix the breadcrumbs, garlic powder, paprika, salt, and pepper in the third bowl.
I like to line them up in order so I don’t get my hands all messy switching between bowls. Makes cleanup way easier, trust me.
Step 2: Pat the chicken tenders completely dry with paper towels.
This is actually super important. Wet chicken won’t hold the breading properly and you’ll end up with bald spots. Not cute.
Coat each tender in flour first, shake off the excess, then dip in egg, and finally press into the breadcrumb mixture. Really press those crumbs on there. The coating should look thick and even all around.
Step 3: Heat about half an inch of oil in a large skillet over medium high heat.
You want it hot enough that a breadcrumb sizzles immediately when you drop it in, but not smoking. That’s the sweet spot. Too cool and your chicken gets greasy. Too hot and it burns before cooking through.
I usually test with one piece first to make sure the temperature is right.
Step 4: Fry the chicken fingers for about 4 minutes per side until golden brown.
Don’t overcrowd the pan or the temperature drops and they get soggy. Work in batches if you need to. Flip them carefully with tongs so you don’t knock off that beautiful coating you worked so hard on.
They should hit 165°F internal temperature. Let them drain on paper towels for a minute before serving. Seriously addictive.
2. Buttermilk Fried Chicken Fingers
Ingredients:
1 lb chicken tenders 1 cup buttermilk 1 cup all purpose flour 1 teaspoon cayenne pepper 1 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon black pepper Vegetable oil for frying
Instructions:
Step 1: Place the chicken tenders in a bowl and pour the buttermilk over them.
Make sure every piece is coated. Cover the bowl and stick it in the fridge for at least 30 minutes, but honestly overnight is even better if you can plan ahead.
The buttermilk breaks down the chicken fibers and makes everything so tender. Plus it helps the flour coating stick like glue.
Step 2: Mix the flour with cayenne, onion powder, garlic powder, salt, and pepper in a shallow dish.
Take each piece of chicken straight from the buttermilk and let the excess drip off for just a second. Then press it into the seasoned flour, making sure you get full coverage.
Shake off any clumps. The coating should look shaggy and a little uneven. That’s what creates those crispy bits everyone fights over.
Step 3: Heat about an inch of oil in a deep skillet to 350°F.
If you don’t have a thermometer, drop a pinch of flour in. It should sizzle right away but not go crazy. Let the coated chicken rest on a plate for 5 minutes before frying.
This helps the coating set so it doesn’t fall off in the oil. Learned that the hard way.
Step 4: Fry the chicken for 3 to 4 minutes per side until deep golden.
The pieces should float when they’re getting close to done. Don’t flip them a million times, just once is enough.
Transfer to a wire rack or paper towels. Tastes like actual Southern comfort food. Pair with honey mustard and you’re set.
3. Panko Crusted Chicken Fingers
Ingredients:
1 lb chicken tenders 1/2 cup all purpose flour 2 large eggs 1 1/2 cups panko breadcrumbs 1/2 cup grated Parmesan cheese 1 teaspoon Italian seasoning 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon black pepper Olive oil spray
Instructions:
Step 1: Preheat your oven to 425°F and line a baking sheet with parchment paper.
Spray it lightly with olive oil. Set up three bowls for breading. Flour in the first, beaten eggs in the second, and in the third mix panko, Parmesan, Italian seasoning, garlic powder, salt, and pepper.
The Parmesan adds this nutty, salty flavor that panko alone just doesn’t have.
Step 2: Dredge each chicken tender through the flour, then egg, then panko mixture.
Press the panko on firmly with your hands. Those big flakes need a little encouragement to stick. Don’t skip the pressing part or half your coating ends up on the pan instead of the chicken.
Place each breaded tender on the prepared baking sheet, leaving space between them so air can circulate.
Step 3: Spray the tops of the chicken generously with olive oil.
This is what makes them crispy in the oven. No spray means sad, pale chicken. Nobody wants that. Make sure you really coat them.
Bake for 15 to 18 minutes, flipping halfway through, until the coating is golden and crunchy.
Step 4: Let the chicken rest for a couple minutes after pulling it out.
The coating needs a second to firm up. If you bite in immediately it might slide off. Just wait, I promise it’s worth it.
These are lighter than fried but still super satisfying. I make these every week and they never last long.
4. Baked Crispy Chicken Fingers
Ingredients:
1 lb chicken tenders 1 cup breadcrumbs 1/4 cup melted butter 1 teaspoon paprika 1 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon black pepper
Instructions:
Step 1: Preheat the oven to 400°F and grease a baking sheet or line it with foil.
In a bowl, mix the breadcrumbs, paprika, onion powder, garlic powder, salt, and pepper. Pour the melted butter into a separate shallow dish.
The butter is basically doing the job that frying oil would do. It makes the breadcrumbs toast up all golden and delicious.
Step 2: Dip each chicken tender into the melted butter, coating it completely.
Let the excess drip off, then press it into the breadcrumb mixture. Turn it a few times so every side gets covered.
Place the coated tenders on the baking sheet. Don’t let them touch or they’ll steam instead of crisp.
Step 3: Bake for 20 to 25 minutes, flipping once halfway through.
You want them golden on both sides. The internal temp should hit 165°F. If they’re browning too fast, lower the heat to 375°F and add a couple extra minutes.
No biggie, ovens vary. Just keep an eye on them.
Step 4: Pull them out and let them cool for just a minute or two before serving.
They’ll crisp up even more as they sit. These are perfect for a weeknight because there’s zero babysitting or oil splattering involved.
My kids devour these with ketchup and I’m not mad about it.
5. Spicy Chicken Fingers
Ingredients:
1 lb chicken tenders 1 cup buttermilk 1 tablespoon hot sauce 1 cup all purpose flour 1 cup breadcrumbs 1 teaspoon cayenne pepper 1 teaspoon chili powder 1 teaspoon smoked paprika 1/2 teaspoon garlic powder 1/2 teaspoon salt Vegetable oil for frying
Instructions:
Step 1: Whisk together the buttermilk and hot sauce in a bowl.
Add the chicken tenders and toss them around until they’re fully coated. Cover and refrigerate for at least 1 hour. The longer you marinate, the juicier and more flavorful they get.
If you’re not into super spicy, cut the hot sauce in half. You’re in control here.
Step 2: In a shallow dish, combine flour, breadcrumbs, cayenne, chili powder, smoked paprika, garlic powder, and salt.
Take each piece of chicken from the buttermilk and shake off the excess. Press it into the spiced flour mixture, making sure it’s completely covered.
That spice blend is no joke. It’s got layers of heat and smokiness that really wake up your taste buds.
Step 3: Heat about half an inch of oil in a skillet over medium high heat until shimmering.
Carefully add the chicken fingers, working in batches so the pan isn’t crowded. Fry for about 4 minutes on each side until the coating is deep reddish brown and crispy.
Watch them closely because the spices can burn faster than plain breadcrumbs.
Step 4: Transfer the cooked chicken to a paper towel lined plate.
Let them drain for a minute, then serve immediately. These are amazing with ranch or blue cheese dressing to cool down the heat.
I like mine with a squeeze of lime. So good.
6. Cornflake Crusted Chicken Fingers
Ingredients:
1 lb chicken tenders 1/2 cup all purpose flour 2 large eggs 2 cups cornflakes, crushed 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon salt 1/4 teaspoon black pepper Cooking spray
Instructions:
Step 1: Preheat your oven to 400°F and line a baking sheet with parchment.
Crush the cornflakes in a zip top bag using a rolling pin or the bottom of a heavy pan. You want them broken up but not totally powdered. Some texture is good.
Mix the crushed cornflakes with garlic powder, onion powder, salt, and pepper in a shallow bowl.
Step 2: Set up your breading station with flour in one dish and beaten eggs in another.
Coat each chicken tender in flour first, then dip in egg, then press into the cornflake mixture. Really pack those flakes on there.
The uneven texture of cornflakes creates the crunchiest coating. Way crunchier than regular breadcrumbs, honestly.
Step 3: Place the breaded tenders on the prepared baking sheet and spray the tops generously with cooking spray.
The spray helps them brown and crisp in the oven. Don’t skip this step or they’ll be crunchy but pale. Bake for 18 to 20 minutes, flipping halfway.
They should be golden and crispy on both sides.
Step 4: Let them cool for a couple minutes before digging in.
The cornflake coating stays crispy for a surprisingly long time, even as leftovers. I’ve reheated these the next day in a toaster oven and they’re still great.
Kids especially love the extra crunch.
7. Parmesan Chicken Fingers
Ingredients:
1 lb chicken tenders 1/2 cup all purpose flour 2 large eggs 1 cup panko breadcrumbs 1/2 cup grated Parmesan cheese 1 teaspoon Italian seasoning 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon black pepper Olive oil for drizzling
Instructions:
Step 1: Preheat the oven to 425°F and line a baking sheet with foil or parchment.
In a shallow dish, mix the panko, Parmesan, Italian seasoning, garlic powder, salt, and pepper. The Parmesan gets all toasty and adds this rich, savory flavor.
Set up your breading bowls with flour in one and beaten eggs in another.
Step 2: Coat each chicken tender in flour, then egg, then press into the Parmesan panko mixture.
Make sure the coating sticks evenly. Lay them on the baking sheet with a little space between each piece. Drizzle or spray olive oil over the top.
That oil is key for getting them crispy without frying.
Step 3: Bake for 15 to 18 minutes, flipping once halfway through cooking.
They should turn golden brown and the Parmesan will get these crispy, almost lacy edges. So good. Check that the thickest part of the chicken hits 165°F.
If they’re browning too fast, just lower the temp a bit.
Step 4: Let them rest for a minute before serving.
These are incredible with marinara for dipping. Honestly tastes like chicken Parmesan but way easier. I serve these with pasta and a salad and call it dinner.
No complaints from anyone.
8. Air Fryer Chicken Fingers
Ingredients:
1 lb chicken tenders 1/2 cup all purpose flour 2 large eggs 1 cup breadcrumbs 1/2 teaspoon garlic powder 1/2 teaspoon paprika 1/2 teaspoon salt 1/4 teaspoon black pepper Cooking spray
Instructions:
Step 1: Set up three bowls for breading.
Flour in the first, beaten eggs in the second, and in the third combine breadcrumbs, garlic powder, paprika, salt, and pepper. Coat each chicken tender in flour, then egg, then breadcrumbs.
Press the crumbs on well so they don’t fall off during cooking.
Step 2: Preheat your air fryer to 400°F for about 3 minutes.
Spray the basket lightly with cooking spray so the chicken doesn’t stick. Arrange the breaded tenders in a single layer in the basket, leaving space between them for air to circulate.
Don’t stack them or they won’t cook evenly. Work in batches if needed.
Step 3: Spray the tops of the chicken with cooking spray.
Air fry for 10 to 12 minutes, flipping halfway through. They should be golden and crispy on both sides. The air fryer does such a good job making them crunchy without any oil.
It’s kind of magic, honestly.
Step 4: Check the internal temperature to make sure it’s at least 165°F.
Let them rest for a minute before serving. These reheat really well in the air fryer too, just a couple minutes and they’re crispy again.
Way better than the microwave. These have become my go to for quick dinners.
9. Honey Garlic Chicken Fingers
Ingredients:
1 lb chicken tenders 1/2 cup all purpose flour 2 large eggs 1 cup panko breadcrumbs 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup honey 2 tablespoons soy sauce 1 tablespoon minced garlic 1 tablespoon butter Cooking spray
Instructions:
Step 1: Preheat your oven to 400°F and line a baking sheet with parchment.
Set up your breading station with flour, beaten eggs, and panko mixed with garlic powder, salt, and pepper. Bread each chicken tender by coating in flour, then egg, then panko.
Press the crumbs on firmly and lay them on the baking sheet.
Step 2: Spray the tops of the chicken with cooking spray and bake for 18 to 20 minutes.
Flip them halfway through so both sides get crispy. While the chicken bakes, make the honey garlic sauce. In a small saucepan, melt the butter over medium heat.
Add the minced garlic and cook for about 30 seconds until it smells amazing.
Step 3: Stir in the honey and soy sauce, then let it simmer for 2 to 3 minutes.
The sauce will thicken slightly as it cooks. Turn off the heat and set it aside. When the chicken is done and golden, take it out of the oven.
Let it cool for just a minute so the coating sets.
Step 4: Toss the baked chicken fingers in the honey garlic sauce or drizzle it over the top.
Either way works. The sweet and savory combo is ridiculously good. I like to sprinkle sesame seeds on top if I have them.
Serve these with rice and steamed veggies. My family requests these constantly.
10. Southern Style Chicken Fingers
Ingredients:
1 lb chicken tenders 1 cup buttermilk 1 cup all purpose flour 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon cayenne pepper 1/2 teaspoon salt 1/2 teaspoon black pepper Vegetable oil for frying
Instructions:
Step 1: Soak the chicken tenders in buttermilk for at least 30 minutes, up to 2 hours.
The buttermilk makes them insanely tender and adds a little tang. In a shallow dish, whisk together the flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
This is classic Southern seasoning. Simple but so flavorful.
Step 2: Take each piece of chicken from the buttermilk and let the excess drip off.
Dredge it in the seasoned flour, pressing down so the coating sticks. For extra crispy chicken, dip it back in the buttermilk and coat in flour again.
Double dredging creates those craggy, crunchy bits that are the best part.
Step 3: Heat about an inch of oil in a cast iron skillet over medium high heat to around 350°F.
Carefully add the chicken fingers, a few at a time. Don’t crowd the pan. Fry for 4 to 5 minutes per side until they’re deep golden brown.
The coating should look almost shaggy in spots. That’s the good stuff.
Step 4: Drain the cooked chicken on paper towels or a wire rack.
Serve hot with your favorite dipping sauce. I love these with comeback sauce or honey mustard. They’re crispy on the outside, juicy on the inside, and packed with flavor.
This is the recipe I turn to when I want real deal comfort food.
Final Words
These chicken finger recipes will seriously change up your dinner routine. They’re all easy enough for a weeknight but tasty enough that nobody will believe you made them at home. Try a couple and let me know which one becomes your favorite. Happy cooking!
