Golden, crunchy, and packed with flavor, these Crispy Chicken Fingers are coated in seasoned panko breadcrumbs and fried until perfectly crisp. Served with a creamy Cajun hot sauce dip, they are spicy, tangy, herby, and impossible to stop eating.

The chicken is sliced into thin, long strips so it cooks quickly and stays tender inside. A simple flour, egg, and panko coating creates the ultimate crispy texture, while paprika, garlic, black pepper, and dried parsley bring flavor to every layer.

---

---

---

Why You’ll Love This Recipe

Extra Crunchy Panko Coating – Panko breadcrumbs create a light, golden crust with a satisfying crunch.

Tender Chicken Inside – Thinly sliced chicken breast cooks quickly and stays juicy.

Seasoned in Every Layer – The chicken and panko coating both contain paprika, garlic, parsley, salt, and pepper.

Creamy Spicy Dip – The Cajun hot sauce dip is tangy, herby, and easy to make as mild or spicy as you like.

Simple Ingredients – Everything comes together with everyday ingredients and a few pantry spices.

---

See my latest YouTube video here!

---

Serving Suggestion

Serve the chicken fingers immediately with the Cajun hot sauce dip on the side. They are delicious with crispy fries, sweet potato fries, corn on the cob, coleslaw, or a fresh green salad.

For a fun sharing platter, add pickle slices, lemon wedges, carrot sticks, cucumber, and extra sauce. You can also turn the chicken fingers into wraps or sandwiches with lettuce, pickles, and a generous drizzle of the Cajun sauce.

---

Pro Tips for the Perfect Cheesecake

Cut Thin, Even Strips – Thin strips cook faster and more evenly. Try to keep all pieces close to the same size.

Use Separate Hands – Keep one hand for dry ingredients and one hand for egg to prevent the breading stations from becoming clumpy.

Press the Panko On – After dipping the chicken in egg, press it gently into the panko crumbs so the coating sticks well.

Fry in Batches – Do not overcrowd the pan. Too many pieces will lower the oil temperature and make the chicken less crispy.

Use a Wire Rack – Place the fried chicken fingers on a wire rack after frying so they stay crisp instead of steaming underneath.

Serve the Sauce Cold – A chilled creamy dip is the perfect contrast to hot, crunchy chicken fingers.

---

Ingredient Notes

Chicken Breast – Thin strips of chicken breast cook fast and provide a lean, tender base for the crispy coating.

Flour – Flour creates the first dry layer and helps the egg coating stick evenly to the chicken.

Eggs – Beaten eggs act as the glue between the flour and the panko breadcrumbs.

Panko Breadcrumbs – Panko gives the chicken fingers their light, textured, extra-crispy coating.

Paprika and Garlic – These spices give both the chicken and sauce a warm, savory flavor.

Dried Parsley – Adds herby flavor and small green flecks throughout the panko coating and dip.

Buttermilk and Mayonnaise – Create a creamy, tangy base for the Cajun hot sauce dip.

Cajun Hot Sauce – Adds heat and bold flavor. Ketchup is a good mild substitute if you do not have it.

---

Ingredients

For the Chicken Fingers

• 269 g chicken breast, cut into thin long strips
• 1 tsp paprika
• 1 tsp garlic powder
• ½ tsp black pepper
• ½ tsp salt
• 2 tsp dried parsley
• 1 tsp olive oil
• Neutral oil, for frying

For the Breading

• 1 cup all-purpose flour
• 3 eggs, beaten
• 1½ cups panko breadcrumbs
• 2 tbsp dried parsley
• Salt, to taste
• Garlic powder, to taste
• Black pepper, to taste

For the Cajun Hot Sauce Dip

2 tsp Cajun hot sauce, or more to taste

½ cup buttermilk

3 tbsp mayonnaise

½ tsp salt

½ tsp black pepper

1 tsp paprika

1 tsp garlic powder

2 tsp dried parsley

---

Instructions

Step 1: Season the chicken
Add the thin chicken strips to a bowl. Add paprika, garlic powder, black pepper, salt, dried parsley, and olive oil. Mix until every piece of chicken is evenly coated.

Step 2: Prepare the breading stations
Add the flour to one shallow bowl. Add the beaten eggs to a second shallow bowl. In a third shallow bowl, mix the panko breadcrumbs with dried parsley, a little salt, garlic powder, and black pepper.

Step 3: Bread the chicken fingers
Coat each chicken strip in flour and shake off the excess. Dip it into the beaten egg, then press it into the seasoned panko breadcrumbs until completely coated. Place the breaded chicken on a tray or wire rack while you finish the rest.

Step 4: Heat the oil
Add enough neutral oil to a deep pan or pot for frying. Heat over medium-high heat until hot. The oil should be hot enough that a few panko crumbs sizzle immediately when dropped in.

Step 5: Fry until crispy
Fry the chicken fingers in small batches for a few minutes, turning as needed, until deep golden, crisp, and cooked through. Transfer the fried chicken fingers directly to a wire rack. Do not use paper towels, as they can trap steam and soften the coating.

Step 6: Make the Cajun hot sauce dip
Add the buttermilk, mayonnaise, salt, black pepper, paprika, garlic powder, dried parsley, and Cajun hot sauce to a bowl. Whisk until smooth and creamy. Taste and add more Cajun hot sauce if you want more heat.

Step 7: Serve immediately
Serve the crispy chicken fingers while hot with the creamy Cajun hot sauce dip on the side.

---

FAQ

---

---

My Latest Recipes

---