Chicken Fingers

These homemade chicken fingers is an easy recipe made with real, recognizable ingredients including boneless chicken, eggs, flour, and cornflake crumbs, which means everyone is happy.

Pieces of chicken fingers, a smear of ketchup and two toddler sized forks on a white sheet.

Wouldn’t it be nice if your kids approached dinner at your house with the same gusto that they do at the local pizza joint? This homemade chicken fingers recipe attempts to replicate the kid-menu dining experience at home in as healthy a way as possible.–Pilar Guzmán, Jenny Rosenstrach, and Alanna Stang

☞ Contents

Chicken Fingers

Pieces of chicken fingers, a smear of ketchup and two toddler sized forks on a white sheet.
Embrace your inner child (and make your actual children happy) with these easy and healthy baked chicken fingers. Crushed cornflake crumbs add an extra crip texture.

Prep 20 minutes
Cook 10 minutes
Total 30 minutes
4 to 6 servings
550 kcal
5 / 3 votes
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  • 1 1/2 pounds boneless, skinless chicken breasts
  • 2 large eggs beaten
  • 1/2 cup all-purpose flour
  • Salt and freshly ground black pepper
  • 1 1/4 cups crushed cornflake crumbs
  • Olive oil for frying
  • ketchup (what else?) for dipping (optional)


  • Pound the living hell out of your chicken breasts. (Don't bother continuing with this recipe if you skip this step. It's by far the most important.) Cut the chicken into strips or chunks that closely resemble the size and shape of the chicken fingers or nuggets at your kids' favorite restaurant.
  • Set up your dredging station with a rimmed plate containing the eggs, a plate with a mound of flour that you've salted and peppered, and a plate with the cornflake crumbs.
  • Dredge your pounded chicken fingers first in the flour, then in the egg, and then in the crumbs. Be sure to jiggle the chicken in between dips and dredges to allow any excess ingredients to fall away.
  • In a large skillet over medium-high heat, sauté the chicken in a tablespoon or so of olive oil for about 2 to 3 minutes each side. Serve hot–with a great big dollop of ketchup, if you must.
Print RecipeBuy the Time for Dinner cookbook

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Show Nutrition

Serving: 1servingCalories: 550kcal (28%)Carbohydrates: 74g (25%)Protein: 46g (92%)Fat: 7g (11%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 202mg (67%)Sodium: 772mg (34%)Potassium: 805mg (23%)Fiber: 3g (13%)Sugar: 7g (8%)Vitamin A: 1507IU (30%)Vitamin C: 18mg (22%)Calcium: 29mg (3%)Iron: 23mg (128%)

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Recipe Testers’ Reviews

What a lot of fun these chicken fingers were to make! I can see why the recipe appeared in a family meal cookbook. Kids would love every part of the process—from pounding the hell (heck?) out of the chicken breast pieces to the dredging process. A good set of kitchen skill sets to learn, too.

The sauté time was just right. As the pieces cook, you may wish to put them on a warmed plate or in foil in a warm oven. Like exposed fingers in the cold, these cool off fast.

This recipe for chicken fingers is scrummy! Golden-hued crunchy chicken in no time at all is my idea of a great weeknight meal. I usually bake my chicken fingers on a sheet pan but this recipe sounded so good and easy that I had to try it and it didn’t disappoint.

I crushed my cornflakes in the blender and the cornflake crumbs adhered beautifully and added a nice crunch to the chicken. I pan-fried as suggested but since I used chicken tenders my pieces may have been a bit bigger and thicker so they took about 3 to 5 minutes per side. I used a thermometer to make sure they reached the 165°F mark to ensure they were cooked through.

Will be making this one again—and I may even experiment with putting the chicken fingers on a baking sheet lined with parchment along with a light drizzle of oil on top.

Originally published February 25, 2020


#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


  1. 5 stars
    I made these last weekend. They are amazing and truly crispy (which we love). I did, however, let them rest on a cooling rack (after the dipping and dredging), refrigerated, for about 30 minutes. I think this extra step helps them to be extra crispy. We used one chicken breast (boneless-skinless) and it made 8 med chick. fingers. We had 4 left over, and even the next day they were crispy. The cornflakes were processed extra small and stuck to the dipped chicken very well. This is the ONLY recipe I will ever use.

  2. Me ha encantado encontrar tu receta, así como el origen de los chichen fingers, solo lo había visto en y no tenía más referencias.

    La hice hace algún tiempo con harina de de garbanzos para celiacos ya que tengo varios amigos que tienen niños con este problema y les gustaron un montón! me alegro de haber encontrado la receta original.


  3. Confession time – for all the beautifully prepared, fancy froo-froo dishes I’ve ever prepared in my kitchen, I’d swap half of them for a plate of these chicken fingers. I’m guess I’m just a kid at heart and always will be. Second confession – I consume ketchup like a six year old. There I said it.

    1. Welcome to LC Kitchen Confessional, Lana. I hereby absolve you of the need to feel any guilt…let’s see a show of hands as to how many other adults have a thing for chicken fingers. I certainly do. (I once came home to E in the kitchen pounding chicken breasts, so proud to be making my favorite bar snack…)

  4. I want to try this just based on the fact that I get to pound the living hell out of the chicken. I love instructions like this. Looks really good and I’ll be trying this out. And my kids are 18 and 23 so there you go, fun for all ages. *grabs her mallet*

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