Restaurant worthy crispy chicken fingers

I am all about cooking at home, except for a few things. Anything fried kind of tends to be a little bit of a hassle in my book. I need a fryer which I think would make things easier on me. Also, crunchy chicken fingers or chicken nuggets. It’s just one of those things I rarely take the time to make. Until now. These were a ginormous hit with the kids and I know it’s silly but anytime the kids are thrilled about a recipe I feel so proud inside.

Crispy, crunchy chicken strips recipe just like your favorite restaurant!

And a little relieved. Whhhhhyyyyy can’t kids eat like adults? Ours actually aren’t that bad about trying new things but my gosh they take FOREVER to eat dinner. If you were a fly on our wall all you would hear is, “Get eating, stop talking and pick up your fork. Stop daydreaming and start eating. Ok, we are setting the timer and you have to be done when it goes off because everyone has been done for a long time except you.”

It is exhausting!! And while every night isn’t this way I’d say more than half are. We have a daydreamer, the oldest, and a chatty Cathy, the little one. This little boy had better be a better eater or I’ll lose my mind. Or maybe I already have and it’s too late…

Can You Freeze Chicken Fingers?

Chicken fingers can be cooked and then frozen for later.

Arrange the chicken fingers in a single layer on a baking sheet.

Freeze for 2 hours and then place in a freezer bag.

Can Chicken Fingers Be Baked Instead of Fried?

Yes, for a healthier version of chicken fingers, bake in a 350 degree oven until done clear through.

How do You Reheat Chicken Fingers?

Let the refrigerated chicken fingers sit out for 30 minutes.

Place chicken fingers on a foil-lined baking sheet in 350 degree oven for 10-15 minutes, or until they reach an internal temperature of 165 degrees.

Restaurant Worthy Crunchy Chicken Fingers

Restaurant Worthy Crunchy Chicken Fingers

5 from 5 votes
Servings: 4 servings
Prep Time: 4 hours
Cook Time: 5 minutes
Total Time: 4 hours 5 minutes


  • 1 Egg
  • 1/2 Cup Buttermilk
  • 2 Chicken Breast, boneless skinless, sliced in strips
  • 1/4 Cup Corn Flakes, crushed
  • 1/4 Cup Panko Bread Crumbs
  • 1/2 Cup Flour
  • 1/2 teaspoon Baking Powder
  • 1 teaspoon Season Salt
  • 1/4 teaspoon Pepper
  • 1 Quart Peanut Oil, or canola for frying


  • Place the egg, buttermilk and chicken in a ziploc bag and place in the fridge for 4 hours.
    1 Egg, 1/2 Cup Buttermilk, 2 Chicken Breast
  • In a pie dish, mix the corn flakes, bread crumbs, flour, baking powder, seasoning and pepper.
    1/4 Cup Corn Flakes, 1/4 Cup Panko Bread Crumbs, 1/2 Cup Flour, 1/2 teaspoon Baking Powder, 1 teaspoon Season Salt, 1/4 teaspoon Pepper
  • Heat the oil to medium or 350 degrees.
    1 Quart Peanut Oil
  • Take the chicken out of the bag and dredge in the dry mixture, back in the buttermilk and then back in the dry mixture again.
  • Fry, turning occasionally until golden, about 5 minutes.
  • Serve immediately.


Cooked chicken fingers can be frozen for 2-3 months


Serving: 1gCalories: 2333kcalCarbohydrates: 18gProtein: 29gFat: 242gSaturated Fat: 42gPolyunsaturated Fat: 77gMonounsaturated Fat: 111gTrans Fat: 1gCholesterol: 117mgSodium: 801mgPotassium: 553mgFiber: 1gSugar: 2gVitamin A: 175IUVitamin C: 2mgCalcium: 78mgIron: 2mg
Author: Sweet Basil
Course: 200+ Easy Appetizers Recipes

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