Why You’ll Love Batter Fried Chicken Fingers Recipe
This recipe is the perfect balance of crispy on the outside and juicy on the inside. Unlike traditional breadcrumb-coated chicken tenders, the batter forms a deliciously crunchy shell that seals in moisture and adds tons of flavor. It’s a family-friendly meal that both kids and adults will crave, and it’s simple enough for weeknight dinners yet special enough for parties or gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
-
Boneless, skinless chicken breasts
-
All-purpose flour
-
Cornstarch
-
Baking powder
-
Salt
-
Garlic powder
-
Paprika
-
Black pepper
-
Egg
-
Cold water (or club soda for extra crispiness)
-
Vegetable oil (for frying)
Directions
-
Slice the chicken breasts into even-sized strips or fingers.
-
In a large mixing bowl, whisk together the flour, cornstarch, baking powder, salt, garlic powder, paprika, and black pepper.
-
In a separate bowl, beat the egg and add the cold water or club soda.
-
Pour the wet mixture into the dry ingredients and stir to form a smooth batter.
-
Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
-
Dip each chicken finger into the batter, allowing any excess to drip off.
-
Carefully place the battered chicken fingers into the hot oil, a few at a time.
-
Fry for 5–7 minutes or until golden brown and cooked through.
-
Remove and drain on a paper towel-lined plate.
-
Serve hot with your favorite dipping sauces.
Servings and timing
This recipe makes approximately 4 servings.
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Variations
-
Spicy Kick: Add cayenne pepper or hot sauce to the batter for a spicier version.
-
Buttermilk Twist: Marinate the chicken in buttermilk for a few hours before battering for extra tenderness.
-
Gluten-Free Option: Use a gluten-free all-purpose flour blend.
-
Herb-Infused Batter: Mix dried herbs like oregano, thyme, or basil into the batter for an herby flavor.
-
Asian-Inspired: Add soy sauce and ginger powder to the batter and serve with a sweet chili dipping sauce.
Storage/Reheating
Store leftover chicken fingers in an airtight container in the refrigerator for up to 3 days.
To reheat, place them in a preheated oven at 375°F (190°C) for about 10 minutes, or until heated through and crispy again. Avoid using the microwave, as it may make them soggy.
FAQs
How do I make the chicken fingers extra crispy?
Using cold water or club soda in the batter and frying at the right temperature (around 350°F) helps create an extra crispy texture.
Can I use chicken thighs instead of breasts?
Yes, boneless chicken thighs can be used and will result in juicier fingers due to their higher fat content.
Can I prepare the batter ahead of time?
It’s best to make the batter just before frying for maximum crispiness, but you can mix the dry ingredients in advance.
Is this recipe suitable for freezing?
Yes, fry the chicken fingers, let them cool completely, then freeze on a tray before transferring to a container or bag. Reheat in the oven from frozen.
What oil is best for frying?
Vegetable oil, canola oil, or peanut oil are all good options due to their high smoke points.
Can I bake these instead of frying?
Baking won’t give the same crispy texture as frying, but you can try baking at 425°F (220°C) on a wire rack for 20–25 minutes, flipping halfway.
How do I know the chicken is fully cooked?
The internal temperature should reach 165°F (74°C) and the juices should run clear.
What dipping sauces go well with this?
Ranch, honey mustard, BBQ sauce, buffalo sauce, or garlic aioli all pair well.
Can I use a batter mix instead?
Yes, a pre-made batter mix can be used, but homemade batter allows for better flavor customization.
Why is my batter falling off the chicken?
Make sure the chicken is dry before dipping and that the oil is hot enough; otherwise, the batter may not adhere properly.
Conclusion
Batter Fried Chicken Fingers are a simple yet crowd-pleasing dish that combines juicy chicken with a crispy, flavorful coating. Whether you’re making them for a quick dinner, a fun appetizer, or a party snack, this recipe delivers every time. Enjoy them hot and fresh with your favorite dips and sides!
Batter Fried Chicken Fingers
Crispy, golden, and juicy Batter Fried Chicken Fingers made with a seasoned batter and deep-fried to perfection. A family-friendly favorite perfect for dinner or snacks.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Deep Frying
- Cuisine: American
- Diet: Halal
Ingredients
- 2 boneless, skinless chicken breasts, sliced into strips
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 1 large egg
- 3/4 cup cold water or club soda
- Vegetable oil, for frying
Instructions
- Slice the chicken breasts into even-sized strips.
- In a large bowl, whisk together flour, cornstarch, baking powder, salt, garlic powder, paprika, and black pepper.
- In a separate bowl, beat the egg and mix in the cold water or club soda.
- Combine the wet mixture with the dry ingredients and whisk into a smooth batter.
- Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
- Dip each chicken strip into the batter, letting the excess drip off.
- Carefully place the battered chicken fingers into the hot oil, a few at a time.
- Fry for 5–7 minutes, or until golden brown and fully cooked.
- Remove and drain on a paper towel-lined plate.
- Serve hot with your favorite dipping sauces.
Notes
- For extra crispiness, use club soda instead of water in the batter.
- Make sure the oil is at the correct temperature to prevent soggy coating.
- Chicken thighs can be used for a juicier texture.
- Store leftovers in the fridge for up to 3 days and reheat in the oven.
- Mix dry ingredients in advance to save prep time.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 1g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 105mg
