Crispy Chicken Fingers | Chicken Tenders with Tartar Sauce – Golden, Juicy & Totally Irresistible!
These crispy chicken fingers are the homemade comfort food you crave—juicy on the inside, perfectly crunchy outside, and made complete with a tangy tartar sauce that brings it all together!
Ingredients
For the Chicken Fingers:
- 1½ pounds chicken tenders or boneless chicken breasts (sliced into strips)
- 1 cup buttermilk
- 1½ cups panko breadcrumbs
- ½ cup regular breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- 2 eggs, beaten
- Cooking oil spray or neutral oil for frying
For the Tartar Sauce:
- ½ cup mayonnaise
- 2 tablespoons finely chopped pickles or relish
- 1 teaspoon lemon juice
- ½ teaspoon Dijon mustard
- 1 tablespoon chopped fresh parsley (optional)
- Salt and pepper to taste
Instructions
- Soak chicken strips in buttermilk for at least 30 minutes (or overnight) to tenderize.
- In a shallow dish, combine panko, breadcrumbs, Parmesan, paprika, garlic powder, salt, and pepper.
- Dip each chicken piece in beaten eggs, then press into breadcrumb mixture to coat evenly.
- Air fry at 400°F for 10–12 minutes, flipping halfway (or deep fry in 350°F oil until golden).
- While the chicken cooks, stir together all tartar sauce ingredients in a bowl. Chill until ready to serve.
- Serve chicken fingers hot with tartar sauce and optional lemon wedges.
Pro Tip: Want extra crunch? Toast your panko breadcrumbs lightly in a skillet before breading!
Estimated Nutrition (per serving with sauce)
Calories: 410 | Protein: 29g | Carbs: 18g | Fat: 25g
FAQs
Q: Can I bake these instead of frying?
Yes! Bake at 425°F for 20 minutes on a greased rack, flipping once.
Q: What can I use instead of buttermilk?
Mix 1 cup milk with 1 tablespoon lemon juice or vinegar. Let sit for 5 minutes—instant buttermilk!
Q: How long does homemade tartar sauce last?
Store in the fridge up to 1 week in a sealed container.
