The Best Chicken Finger Recipe and How I Love to Serve It!
Chicken fingers are one of those classic dishes that never seem to go out of style. Loved by kids and adults alike, they are the ultimate comfort food. When my kids were growing up, my house was known as the go-to spot for the best chicken fingers. After-school hangouts, weekend get-togethers, you name it and the chicken fingers were there. I have carried on the tradition of making and serving my fabulous chicken finger recipe over the years and have found quite possibly my favorite way to serve it. Curious to know what it is? Let’s go!
The Importance of Being the House with the Best Chicken Fingers.
If you have read my cookbook you know that I have always had a firm policy of making my house the one that kids want to come to. I believe that having a welcoming and comfortable home filled with love, laughter, and delicious food is essential to creating lasting memories. And nothing brings people together like a plate of hot and crispy chicken fingers.
Food is my love language, and this book is a guide to getting you in the kitchen with me, rolling up your sleeves, and reigniting passion for everyday cooking. Woven throughout the book are my Teri’s Tips as well.
This cookbook is a love letter to my mother because it offers the recipe for a well-lived life.
Unleash Your Inner Chef by Serving This Amazing Chicken Finger Recipe in Creative Ways.
While my chicken fingers are delicious on their own, there are so many fabulous ways to take them to the next level. I love serving these chicken fingers with various dipping sauces, from classic ketchup and honey mustard to spicy buffalo and creamy Whole Sister’s Ranch Dressing which is included in the recipe card below.
One of my all-time favorite ways to serve chicken fingers is on top of a wedge salad. The combination of crispy chicken, fresh crisp lettuce, and homemade ranch is the perfect balance of flavors and textures.
The perfect breading for my chicken finger recipe.
For this recipe, I used Paleo Baking Flour, which is a blend of almond flour, arrowroot starch, coconut flour, and tapioca flour.
However, these chicken strips are completely customizable when it comes to the flour. You can use all-purpose flour, 1 to 1, or your favorite gluten-free flour blend.
I have a thing for wedge salads too! Here are some of my absolute favorite recipes for wedge salads.
Wedge salads are a classic old-school dish often served in lovely restaurants. I know people—including myself—who enjoy a salad as a main dish at least once a week. I love updating a classic recipe for modern eaters, and the wedge salads below are all fabulous examples of modern wedges I’ve made with some of my favorite Magic Elixirs.
Everything You Need To Know About Making A Mind-blowing Wedge Salad
Everything you will ever need to know about how to make the best wedge salad! Don’t skip out on this Whole30 spin on the Classic Wedge Salad.
A Simple Summer Celebration Wedge Salad recipe
The perfect wedge salad recipe for summer! This simple salad has the best of the season with corn and a charred scallion dressing.
The Perfect Wedge-Inspired Baked Potato Salad To Try Now
If you have not discovered my Wedge-inspired Baked Potato Salad yet, you need to! This baked potato salad is a fabulous meal! With delicious potatoes and the creamiest homemade ranch, this is not just any Wedge Salad; it is guaranteed to be your new favorite! What I love about a wedge salad like this one is how
This Mess is Ours Roasted Butternut & Ranch Autumn Wedge
The contrast of warm oven roasted butternut squash with the crisp, ice cold iceberg lettuce, smoky bacon, and creamy ranch is a fun autumnal twist on a wedge salad.
If you try this recipe for what I think is the best wedge salad with my delicious chicken fingers recipe, please rate it and leave a comment below to let me know how it turned out!Print
Nothing brings people together like a plate of my hot & crispy chicken fingers. This fabulous Chicken Finger Wedge Salad is also a hit!
For the wedge salad
- 2 heads of 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, sliced in quarter
- 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 your favorite 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, we use paleo baking flour or 1 to 1
- 2 boneless, skinless chicken breasts
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cups light olive oil
Prep the lettuce:
- Cut each head of iceberg lettuce into quarters, leaving the stem attached and the leaves as intact as possible. Gently rinse and allow to drain for 5 minutes, then place the quarters on a tea towel-lined dish or baking sheet, cut side up. Place in the fridge so that the lettuce wedges crisp up for 60 minutes.
Make the dressing:
- In a wide-mouth mason jar, pour in the olive oil and coconut milk, and add the herbs, egg, vinegar, lemon juice, salt, pepper, onion powder, and garlic powder. Using an immersion blender or a blender, blend until smooth. Set aside in the refrigerator.
Make the jammy eggs:
- In a medium-sized saucepan over medium-high heat, bring 2 quarts of water and the salt to a gentle boil. Carefully add the eggs to the water and cook for 8 minutes and 40 seconds; adjust the heat as necessary to prevent the water from boiling too rapidly—and cracking the eggs.
- Meanwhile, prepare a large bowl of ice water. When the eggs are done, immediately remove them with a slotted spoon and gently put them in the ice water. Let them rest for 3 minutes.
- Remove them from the ice water bath to a cutting board. They will continue to cook, so work quickly. Gently crack the shells and immediately peel the eggs and cut each in half. Set aside.
Make the chicken fingers:
- In a medium bowl, whisk the eggs thoroughly. Pour the eggs into a separate shallow bowl.
- Put flour in a shallow bowl for dredging.
- Slice the chicken breasts widthwise but on a slight angle, into roughly 3/4 inch wide strips (about 1-ounce slices, or 5 or 6 fingers per breast). Sprinkle salt and pepper all over the chicken breasts.
- One by one, dredge each chicken strip in the flour, then egg, then remove it, letting any excess egg drip off, and gently drop it into the flour again, coating it completely (see Teri tip). Handling the breaded chicken as minimally as possible, shake off any excess flour and set it on the lined baking sheet. Repeat to bread the remaining chicken strips.
- Line a baking sheet with a kitchen cloth or paper towels. In a medium skillet, heat the light olive oil over medium-high heat. Working in batches, add the chicken strips to the hot oil and fry until golden brown and crispy, 2 1/2 to 3 minutes, flipping them gently with tongs halfway through (flip them away from you to avoid splashing). Transfer the chicken to the prepared plate and repeat to cook the remaining chicken. Cut the chicken fingers diagonally in half.
Teri tip: when dredging in wet and fry ingredients, I use my right hand for the egg and my left hand for the almond flour, so I never accidentally mix the two.
Assemble the wedge:
- Assemble the salad on a large platter with the lettuce wedges cut side up and season them with salt.
- Evenly distribute the herbs, tomatoes, jammy eggs, chicken fingers, avocado and marinated red onions. Serve with the dressing, and enjoy!
- Serving Size:
- 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
Keywords: chicken finger, gluten free chicken fingers, chicken finger salad, wedge salad, salad