Chicken fingers are a timeless favorite, adored by kids and adults alike. They’re the ultimate comfort food and have long been a staple at after-school gatherings and weekend get-togethers in my home. Over the years I’ve perfected a chicken finger recipe that remains a crowd-pleaser, and I’ve discovered one of my favorite ways to serve it — read on to find out.
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The Importance of Being the House with the Best Chicken Fingers
If you’ve read my cookbook you know I’ve long had a habit of making our home the place kids want to gather. A welcoming home filled with laughter, warmth, and good food creates memories that last, and nothing draws people together faster than a plate of hot, crispy chicken fingers.
Do you have a copy of the No Crumbs Left cookbook yet?
Food is my love language, and this cookbook is an invitation to get into the kitchen with me — roll up your sleeves and rediscover the joy of everyday cooking. Throughout the book I share tips and techniques that make home cooking approachable and fun.
This cookbook is also a tribute to family and the recipes and habits that make life richer.
Creative Ways to Serve Chicken Fingers
While these chicken fingers are fantastic on their own, they shine with a variety of dipping sauces — from classic ketchup and honey mustard to spicy buffalo or a creamy ranch. One of my favorite presentations is a Chicken Finger Wedge Salad: crispy chicken served over crisp iceberg with herbs, jammy eggs, avocado, tomatoes, and a tangy homemade ranch. The contrast of textures and flavors makes it a satisfying meal.
The Perfect Breading
For these chicken fingers I used a paleo baking flour blend made from almond flour, arrowroot starch, coconut flour, and tapioca, but the recipe is flexible. You can substitute all-purpose flour, a 1-to-1 gluten-free blend, or your preferred flour. The technique — a light dredge in flour, a dip in beaten egg, then a final coating of flour — creates a crisp, golden crust that stays crunchy even when paired with salad or dipped in sauce.
I have a thing for wedge salads too — try these ideas
Wedge salads are a classic that translate beautifully to home dining. I like to update the old-school wedge with fresh ingredients and bold dressings. The combination of crisp iceberg, creamy dressing, and savory chicken fingers makes a wonderfully satisfying main course.
If you make this Chicken Finger Wedge Salad, please leave a rating and comment to let me know how it turned out!
The Best Chicken Finger Recipe and a Wedge Salad
Description
Hot and crispy chicken fingers make an irresistible centerpiece. Turn them into a Chicken Finger Wedge Salad for a fresh, satisfying meal that balances crunch, creaminess, and bright flavors.
Ingredients
For the wedge salad
- 2 heads iceberg lettuce
- Kosher salt
- 3–4 large eggs
- 1/2 cup finely chopped parsley
- 1/2 cup finely chopped chives
- 1/2 cup cherry tomatoes, quartered
- 1–2 avocados, cut into chunks
- Marinated red onions
For the ranch dressing
- 1 cup light olive oil
- 1/2 cup unsweetened coconut milk
- 1 handful fresh basil leaves
- 1 handful fresh chives or mixed herbs
- 1 large egg
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 3/4 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1/2–1 teaspoon onion powder
- 1/2–1 teaspoon garlic powder
For the chicken fingers
- 2 large eggs
- 2 cups flour (paleo baking flour, 1-to-1 gluten-free blend, or all-purpose)
- 2 boneless, skinless chicken breasts
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cups light olive oil (for frying)
Instructions
Prep the lettuce
- Cut each head of iceberg into quarters, keeping the stem intact and the leaves as whole as possible. Rinse gently and drain for 5 minutes. Place cut-side up on a tea towel-lined tray and chill in the refrigerator for 60 minutes so the wedges crisp.
Make the dressing
- In a jar or blender combine the olive oil, coconut milk, herbs, egg, red wine vinegar, lemon juice, salt, pepper, onion powder, and garlic powder. Blend until smooth and chill.
Make jammy eggs
- Bring 2 quarts of salted water to a gentle boil. Add eggs and cook for 8 minutes and 40 seconds, keeping the water at a gentle simmer to avoid cracking.
- Transfer eggs to an ice bath for 3 minutes, peel, and halve. Set aside.
Make the chicken fingers
- Whisk the 2 eggs in a shallow bowl. Place the flour in a separate shallow bowl for dredging.
- Slice each chicken breast crosswise on a slight angle into 3/4-inch strips (about 5–6 pieces per breast). Season with salt and pepper.
- Dredge each strip in flour, dip in the beaten egg, let excess drip off, then return to the flour for a final coating. Handle as little as possible to keep the breading intact.
- Heat olive oil in a medium skillet over medium-high heat. Fry the chicken in batches until golden and crispy, about 2 1/2–3 minutes per side, flipping gently. Transfer to a towel-lined tray to drain and cut each finger diagonally in half.
Teri tip: use one hand for the egg and the other for the flour to avoid cross-contamination and messy hands.
Assemble the wedge
- Place lettuce wedges cut-side up on a large platter and season with salt.
- Top with chopped herbs, tomatoes, jammy eggs, chicken fingers, avocado, and marinated red onions. Drizzle or serve with the ranch dressing and enjoy.
Nutrition
- Calories: 799
- Sugar: 13 g
- Sodium: 1460.1 mg
- Fat: 42.6 g
- Carbohydrates: 85.7 g
- Protein: 21.4 g
- Cholesterol: 258.4 mg