Crispy Pan-Fried Chicken Fingers

These crispy pan-fried chicken fingers make a great quick and easy dinner. I was in a dinner rut a few weeks ago and started searching magazines for something new to try. These chicken fingers popped out at me because I already had everything that I needed to make them.  The panko breadcrumbs made the chicken nice and crunchy, and I loved the simple, yet delicious flavor, especially with the addition of a little ranch dressing! If you’re looking for a quick and easy way to fix chicken for dinner, give these crispy pan-fried chicken fingers a try – we loved them!

Print Recipe

Crispy Pan-Fried Chicken Fingers

Ingredients:

• 1 lb boneless skinless chicken breasts
• 2 Tbsp cornstarch
• 1 tsp garlic powder
• Dash of ground red pepper
• 1/4 tsp salt
• 4 Tbsp milk
• 2 large egg whites, lightly beaten
• 1 cup panko breadcrumbs
• 2 Tbsp canola oil
• Ranch dressing, for serving

Directions:

1. Cut the chicken breasts into strips so they are the size of chicken fingers. In a shallow bowl, combine the cornstarch, garlic powder, red pepper, and salt. In another shallow bowl, combine the milk and egg whites. Place panko in a third bowl. Dredge chicken in cornstarch mixture, then dip in milk mixture. Coat with panko breadcrumbs.
2. Heat a medium nonstick skillet over medium-high heat. Add oil to the pan and swirl to coat. Add chicken and saute 3 minutes per side, or until chicken is cooked through and the outside is browned and crispy.
3. Serve with ranch dressing.