Extra Crispy Fried Chicken Fingers

You may have noticed that things have been a little quiet from this end for the past week.  I have only myself to blame.  The weather has rocketed back and forth between too beautiful to write and too lousy to be inspired.  And when I was inspired in spite of the weather the lighting was so derned awful that I couldn’t take a photo that I could show you in good conscience.  Yea, varily, I tell you that  in addition to the uncooperative weather, there is more…

The vehicles are still giving us the trouble.  The Evil Genius has been using the big, manly, violet colored mini-van for his daily commute so we pulled the car seats out and put them in the barn just in case I had to go somewhere with the children in an emergency situation. Say for instance if one of them decided to pull a stunt of epic proportions and required a rapid trip to the ER in some kindly neighbor’s vehicle.  They didn’t pull one, but I’m not holding my breath that they won’t.  I know my children. I was pulling the car seats out of the barn to put back into the van last Thursday for a trip to the co-op and slid on a nice slippery patch of nothing in particular under the eave of the barn.  While flying bum over tea-kettle I had the brilliant idea to ‘save the car seats from mud’ which went pretty well.  The car seats were indeed mud-free upon landing.  But the landing took place on my shoulder.  We’ll leave it at this.  I’ve been hefting 50 pound bags of flour just a little less the past few days.

The Evil Genius with the heart of gold took pity on me and decided to make my all-time favorite dinner; Extra Crispy Fried Chicken Fingers.  At the risk of a collective “luh-hoo-suh-her” from the dark-meat-has-more-flavor crowd I am going to loudly proclaim my love for white meat chicken.  I LOVE WHITE MEAT CHICKEN!  The Evil Genius knows this and made me a gorgeous and decadent pile of crispy, crunchy, salty breaded chicken breast tenders.  What a man.

Since he was cooking – and I was under strict ‘sit down and relax’ orders- the only photos we got were of the chicken cooling before we descended on it like a swarm of ravenous locusts.  (Wow, could I mix in another animal metaphor?)

Did ya’ll make any of my favorite tortilla chips yet?  If you have a jar of oil sitting in your pantry that you carefully strained after making tortilla chips this is the perfect opportunity to use it up.  Just add as much additional oil as needed to make the 6 cups.  And for a quick primer in deep frying, click here!

Extra Crispy Fried Chicken Fingers
These super crispy, flavourful fried chicken strips are chicken done right. A little garlic and onion in the breading ensures serious taste with your crunch. The breading method itself seals in all those great chicken juices.
  • 1½ pounds boneless, skinless chicken breasts or thighs
  • 6-8 cups canola or peanut oil, for frying
  • 1 egg
  • 1 cup buttermilk (for best flavor) or milk
  • 2 cups all-purpose flour
  • 1 Tablespoon Montreal Steak Seasoning (or generic version)
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh coarse ground black pepper
  • ¾ teaspoon MSG (strictly optional. If you have an aversion or sensitivity to this, please omit it!)
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder (preferably granulated garlic)
  • ½ teaspoon onion powder (preferably granulated onion)
  1. In a large bowl, mix together the flour, steak seasoning, salt, pepper, MSG, paprika, garlic and onion powder with a fork or whisk. Divide the seasoned flour between two pie plates or cake pans. Line a pan or cooling rack with paper towels or newspapers. Set flour and towel lined pan aside.
  2. Pour oil into a large, deep, heavy-bottomed pan (or fryolator, fry-daddy or other frying apparatus) over medium to medium-high heat. Remember this rule of thumb when deep-frying on your stove-top: "Never fill your pan more than halfway full of oil." Remember that liquids rise higher as they boil and that you'll also raise the level of the oil each time you drop something else into it ('Law of Displacement' if you're physics-minded...) And since this is The Evil Genius's cooking show today, I'll quote him, "You can't argue with physics. It is or it isn't." If you have a thermometer, you're shooting for 350°F. If you don't have a thermometer, don't sweat it. Just heat it until the tip of one of the breaded chicken fingers dipped into the oil results in many, many enthusiastic bubbles flying up around the edges of the chicken.
  3. Add egg and buttermilk to a medium-sized mixing bowl and whisk to combine thoroughly. Set aside with the flour.
  4. Trim the chicken breasts or thighs and slice lengthwise into about 3 largish strips. (If you have really small breasts- quit snickering- just slice into two strips.)
  5. Now, let's prepare to fry. Lay out your ingredients -assuming you have a counter near your stove and your oil is ready to go- like this starting closest to the stove: one bowl with flour, bowl with buttermilk/egg mixture, other bowl of flour, cutting board with chicken on it. Decide on which hand you're going to use. Use your hand and work with one piece of chicken at a time. Drag it through the flour so it is evenly coated and shake the extra off. Dredge (drag through) the floured piece of chicken in the egg/buttermilk mixture, shake off the excess. Dredge the gooey piece of chicken through the last bowl of flour, making sure it is well coated and gently shake off the excess. Finally, using your gooey-gross right hand gently slide that fully-coated piece of chicken into the oil. Whatever your impulse may be, DO NOT THROW THE CHICKEN IN THE OIL. That is how burns happen. Trust me. You're much better off and much safer gently allowing the chicken to slide from your hands near the surface of the oil. And this is where using your one hand to do all that dredging and dipping and dunking pays off. You have so much goo on your hands that no oil is going to penetrate to your skin in the short amount of time it takes you to carefully place a piece of chicken in the oil.
  6. By coating one piece at a time, you're ensuring that they won't stick together in the oil. Each piece gets a few moments to start cooking and forming its crust before another gooey piece is eased into the oil.
  7. Stir the chicken gently with tongs and allow to cook for between 8-15 minutes, depending on how thick your chicken strips were. If it is browning too quickly, lower the heat a bit. The best way to test the chicken is to remove a thick piece to a cutting board. Slice into the thickest part of the chicken. If the juices run clear it is done!
  8. Transfer hot chicken to the towel lined pan and allow to cool for at least 5 minutes before eating. You really don't want to bite into it right away unless you'd like to rid yourself of the skin inside your mouth. These little beauties are screaming hot!




  1. Rebecca says

    Thanks, Bellini Valli- I can’t eat enough of this when we make it which is why we make it so infrequently.

  2. Syd Letz says

    I have tried three other recipes without success. I was impressed with the ease of this recipe and the excellent flavor.

  3. Ahmad says

    Thanks very much .. but it becomes dark brown until its cooked well… !! any suggestions??? I would like to have that golden and crispy and well done strips !

  4. says

    This, right here, yes please. When I come visit you, I’ll expect a plateful just for ME! Tell that man of yours I think he’s pretty awesome. This sounds fantastic.

  5. HomeBetty says

    Thank you so much! I had some lifeless chicken breasts that I didn’t have a clue how to make interesting. They were a complete success. My boyfriend loved them (I may have eaten one too many myself.) For anyone from the Chesapeake bay area, sprinkle some Old Bay on top when they come out.


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