Crispy Chicken Fingers

4.45 from 9 reviews

This recipe is perfect for school lunches and just as amazing for adults. I enjoy these cut into pieces on top of a salad, but you can serve them with homemade fries, mashed potatoes, or simply on their own with a side of ketchup.

Prep Time15

Cook Time10

Total Time25

Course: Main Course

Cuisine: American

Keyword: air fryer chicken, Chicken, chicken recipe, easy chicken

Servings:

Author: The Modern Nonna

Equipment

Ingredients

1.5 pounds chicken fillets or cutlets about 700g
2 eggs whisked
½ cup all purpose flour
1 cup panko breadcrumbs
½ cup Parmigiano Reggiano cheese grated
½ teaspoon salt
¼ teaspoon pepper
avocado oil spray

Instructions

Working with one chicken cutlet at a time, cut it into 2 to 3 strips, depending on how large it is.
Assemble three bowls and prepare the dredging station in this order: flour in one bowl, whisked eggs in the second bowl, and the breadcrumbs mixed with the grated cheese in the last bowl. Season each bowl with salt and pepper.
Working with one chicken strip at a time, dip it into the flour, shake off the excess, proceed to dip into the egg mixture, and then the breadcrumbs. Continue to do this with each chicken strip until they are all breaded.
If your air fryer has preheating instructions or a preheat button, please be sure to do that first. Spray each chicken strip with avocado oil spray on each side and place it in the air fryer basket. Air fry at 415F (210C) for 9 to 10 minutes, flipping the chicken strips over once halfway through the cooking time. Enjoy warm!

Video

Notes

Make it Italian 🇮🇹: You can easily repurpose these into a Chicken Parmigiana by placing on a baking pan, coating in marinara, topping with mozzarella, and heating in the oven until the cheese is bubbly.
Frying: Although I prefer the air fryer, you can fry these in a neutral oil or olive oil. Fill a pan with about 1.5 inches of oil and let heat until a toothpick or chopstick inserted in the oil forms bubbles. Carefully, using tongs, fry the fingers on each side, until browned and an instant-read thermometer inserted in the thickest part of the chicken reads 165F.

Nutrition