Chicken fingers are a timeless favorite that appeal to both kids and adults. They’re the ultimate comfort food, and over the years I’ve become known for making the best version in my neighborhood. Whether for after-school snacks or weekend gatherings, a plate of hot, crunchy chicken fingers always brings people together. I’ve kept this tradition alive and refined my recipe and serving ideas—one of my favorite presentations pairs crispy chicken fingers with a classic wedge salad. Read on for tips, variations, and a full recipe to make at home.
The Importance of Being the House with the Best Chicken Fingers.
If you’ve read my cookbook, you know I’ve always made my home a welcoming place where kids and friends want to gather. Good food is my way of saying “you’re welcome here,” and nothing does that quite like a generous platter of golden, crispy chicken fingers. They are easy to make, crowd-pleasing, and perfect for creating lasting memories around the table.
Do you have a copy of the No Crumbs Left cookbook yet?
Food is my love language, and my cookbook is an invitation to get into the kitchen, roll up your sleeves, and rediscover the joy of everyday cooking. It’s full of practical tips and personal touches that make cooking approachable and fun.
The cookbook is also a tribute to family and the recipes and values passed down through generations.
Unleash Your Inner Chef by Serving This Amazing Chicken Finger Recipe in Creative Ways.
While chicken fingers are delicious on their own, small changes elevate them into something special. Offer a variety of dipping sauces—classic ketchup, honey mustard, spicy buffalo, or a creamy ranch—to satisfy different tastes. I often serve them with a homemade ranch that’s bright, herb-forward, and creamy, which works beautifully with crunchy chicken and fresh lettuce.
One of my favorite ways to serve chicken fingers is over a wedge salad. The contrast of hot, crispy chicken with cool iceberg lettuce, ripe avocado, jammy eggs, herbs, tomatoes, and tangy ranch is a winning combination for a hearty lunch or casual dinner.
The perfect breading for my chicken finger recipe.
I often use a paleo baking flour blend made from almond flour, arrowroot starch, coconut flour, and tapioca flour, but this recipe is flexible. You can use all-purpose flour, a 1:1 gluten-free flour, or your favorite flour blend. The method—dredge, egg wash, and double-dredge in flour—creates a crisp, golden exterior every time.
Wedge salads I love
Wedge salads are a classic that I like to update for today’s palate. A wedge topped with herbs, cherry tomatoes, jammy eggs, avocado, marinated red onions, and sliced chicken fingers is both nostalgic and modern. Pair it with a bright, herb-forward ranch for a balanced and satisfying meal.
Try this recipe and let me know how it turned out!
The Best Chicken Finger Recipe and a Wedge Salad
- Prep Time: 20
- Chill: 1 hour
- Cook Time: 15
- Total Time: 1 hour 35 minutes
- Yield: 6
- Category: Dinner
- Method: Fried
- Cuisine: American
Description
Nothing brings people together like a plate of hot, crispy chicken fingers. This Chicken Finger Wedge Salad combines crunchy chicken with cool, crisp lettuce and a tangy homemade ranch for a winning meal.
Ingredients
For the wedge salad
- 2 heads iceberg lettuce
- Kosher salt
- 3 to 4 large eggs
- 1/2 cup finely chopped parsley
- 1/2 cup finely chopped chives
- 1/2 cup cherry tomatoes, quartered
- 1 to 2 avocados, cut into chunks
- Marinated red onions
For the Whole Sister’s Ranch Dressing
- 1 cup light olive oil
- 1/2 cup unsweetened coconut milk
- 1 handful fresh basil leaves
- 1 handful fresh chives or other 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 to 1 teaspoon onion powder
- 1/2 to 1 teaspoon garlic powder
For the chicken fingers
- 2 large eggs
- 2 cups gluten-free flour (paleo baking flour or 1-to-1 blend)
- 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 the quarters cut-side up on a towel-lined tray and chill in the fridge for 60 minutes so the wedges crisp up.
Make the dressing
- In a mason jar, combine olive oil, coconut milk, basil, chives, egg, red wine vinegar, lemon juice, salt, pepper, onion powder, and garlic powder. Blend with an immersion blender or regular blender until smooth. Chill until ready to serve.
Make the jammy eggs
- Bring about 2 quarts of water and a pinch of salt to a gentle boil. Carefully add the eggs and cook for 8 minutes and 40 seconds. Prepare a large bowl of ice water. When done, transfer the eggs to the ice bath for 3 minutes, then peel and halve them.
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 across on a slight angle into roughly 3/4-inch strips (about 5–6 per breast). Season with salt and pepper.
- Dredge each strip in flour, dip into the beaten egg, let excess drip off, then return to the flour for a final coating. Handle the chicken as little as possible to keep the breading intact.
- Heat the olive oil in a medium skillet over medium-high. Working in batches, fry the chicken strips until golden and crispy, about 2 1/2 to 3 minutes per side, turning gently. Transfer to a towel-lined sheet to drain and cut diagonally before serving.
Teri tip: Use one hand for the wet ingredients and the other for the dry to avoid mixing them together and to keep hands clean.
Assemble the wedge
- Place the chilled lettuce wedges cut-side up on a large platter and season with salt.
- Top evenly with herbs, cherry tomatoes, jammy eggs, chicken fingers, avocado, and marinated red onions. Serve with the ranch dressing.
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