After rinsing, be sure to pat the chicken strips dry with paper towels.
The eggs should be whipped with a fork, as if you were about to scramble them. Keep the flour and breadcrumbs nearby in case you need to refill the bowls while coating the chicken.
You can season the fingers in a variety of ways, but they will be delicious even if you only use salt and pepper.
Traditional Breadcrumbs are small, and lead to a lightly breaded flavor. Panko Breadcrumbs are large and crispy, and lead to a very crunchy final finger Flavored Breadcrumbs are a great way to simple and easily add some spice to your dish. [1] X Research source
Paprika Cayenne Dried green onions Black pepper Cracked red pepper Garlic powder 1 tablespoon salt[2] X Research source
If you’re out of buttermilk you can use a little regular milk, or even water, to clump up the flour. These clumps create the delicious crispy coating for your tenders.
It can help to use a fork or tongs to prevent messes while working with wet chicken.
Be careful of spitting oil when cooking, especially when adding cold chicken to a hot pan. Don’t crowd the pan, as this lowers the oil temperature rapidly and leads to soggy chicken. Each piece should have some room to move. If the oil starts darkening or smoking, pour it out safely and heat up more oil. Dirty oil won’t do your meal any favors. [6] X Research source
