5 Ingredients & 5 Steps to the Most Amazing Homemade Chicken Fingers

Homemade Chicken Fingers

Homemade Chicken Fingers Five Ingredients Five Steps


Once you read this, you’ll never buy frozen chicken fingers again.  If you do, come back and tell me.


Now that my kids are older, they can pack the food away like nobody’s business. And while I do keep some convenience foods in the freezer for them, I do like to make as much as I can homemade. Over the years we’ve graduated from mush to chicken nuggets, and then to chicken fingers (why bother with a nugget when a giant teenage boy turns it into a one-bite affair?) It can get really expensive to buy so many boxes chicken fingers.


A few years ago, my friend introduced me to the idea of making my own chicken fingers and I was hooked.


Especially because when you make your own, the chicken seems to go along way (I’m not exactly budget friendly, but feeding these boys can get pricey. You’ll see with this recipe, I cooked five regular-sized chicken breasts and we had leftovers. Of course I bought the chicken on special…)


It’s hard to believe how easy it is to make these. What I like to do it make a big batch and then freeze them, and then when the boys (girl is a vegetarian) want a snack, they can just pull a couple out, throw them in the microwave for a couple of minutes, and eat.


Bing bang, heathy, homemade, fast, and absolutely delicious.


The best part? These are the easiest, most popular chicken fingers you’ll ever make. Ever. Five ingredients, five steps. And…GO!


Homemade Chicken Fingers Five Ingredients Five Steps

Homemade Chicken Fingers Five Ingredients Five Steps


What You’ll need:


  1. About 2-lbs Prime skinless boneless chicken breasts, rinsed and cut into strips
  2. About 2-3 cups of your favourite breadcrumbs (I love Perez brand American but they’re a bit hard to find. You can make your own seasoned breadcrumbs, see recipe at the bottom)
  3. 2-3 eggs, scrambled, in a bowl
  4. 1/4 cup of canola oil
  5. Salt & Pepper for seasoning


Preheat oven to 425 degrees.


What You’ll Do:


  1. Season rinsed and cut chicken with salt & pepper
  2. Dip chicken in egg and then breadcrumbs, one piece at a time
  3. Heat oil in large skillet, just enough to cover the bottom of the pan
  4. Brown the chicken on both sides, cooking long enough to get a nice brown colour, but not to cook (about 1-2 minutes per side). Add more oil per batch as necessary, and do not overcrowd the pan (which cools the oil)
  5. Blot on paper towel then place on a parchment lined baking sheet. When all pieces of chicken are browned, bake them off in the oven about 15 minutes.



Eat immediately, or cool slightly and refrigerate or freeze for later.  Serve with homemade fries, cut up veggies, and your choice of dipping sauce. To defrost, throw a few fingers in the microwave for about 1-2 minutes, then, if you want, re-crisp in oven for about 5 minutes.


Home made breadcrumbs:

  • 2 cups of plain breadcrumbs
  • one cup of panko breadcrumbs
  • 1tbsp each or to taste, garlic powder, onion powder, paprika
  • 2 tbsp each dried parsley flakes and sesame seeds (optional)
  • 1 tsp salt
  • Freshly ground pepper


Disclosure: This post was deliciously sponsored by Maple Leaf Foods Prime Chicken. I was compensated for writing this post, but I also received many mmmss and thank yous from my family. So, it was worth it all around. Don’t forget to like Maple Leaf Foods on Facebook. They do fun stuff over there.


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