Crispy Chicken Fingers with Apricot Dipping Sauce have an amazing thick and crispy coating. Super crunchy, very addictive and perfect for sharing.

The trick to these crazy good fingers lies in the spice rub and unique flour coating. The coating is not your standard breading even though it has the tradition three step process. It combines baking soda and baking powder in the final flour dredge, but that’s not all…..this final coating has part of the egg bath added to it to create a scraggly mess that will leave you with goopy flour fingers, but trust me, totally worth it! This scraggly flour coating is the key to the fantastic crunch. All the scraggly bits create bulk and ragged edges that really crunches up when fried. You’ll never look at chicken fingers the same after this!

I’ve fried these two ways, the first being a traditional deep fry with the big pot of oil kept at 350℉ and the second pan frying them in about 1/4” to 1/2” of oil. My preference is the pan fry method mainly because there is no noticeable difference in the final product. As an added bonus you don’t have to use a small vat of oil. Not that the same amount doesn’t get absorbed, but less as in you don’t need to worry about straining and cleaning the big vat of oil, hoping you’ll use it in the future. You can simply wipe out any oil that is remaining in the pan with the pan fry method. In all honesty, I find it easier to control the heat with the pan fry method as well. Simply because it’s easier to control the temperature on 1/2 cup of oil verses a litre of oil. The feature image you see in this post is using the pan fry method, so as you can see it does work very well. I actually own a deep fryer, but again it’s the cleaning and straining….it’s a messy job, the basket is too small, it stinks up the house, you get the point I’m sure.

Inspired by: Food Republic Chicken Filet Sliders

 

 

Tender chicken surrounded by a thick and crispy coating. Super crunchy and addictive.
Crispy Chicken Fingers with Apricot Dipping Sauce
Print Recipe
Crispy Chicken Fingers with Apricot Dipping Sauce have an amazing thick and crispy coating. Super crunchy, very addictive and perfect for sharing.
    Servings Prep Time
    4 people 15 minutes
    Cook Time
    20 minutes
    Servings Prep Time
    4 people 15 minutes
    Cook Time
    20 minutes
    Tender chicken surrounded by a thick and crispy coating. Super crunchy and addictive.
    Crispy Chicken Fingers with Apricot Dipping Sauce
    Print Recipe
    Crispy Chicken Fingers with Apricot Dipping Sauce have an amazing thick and crispy coating. Super crunchy, very addictive and perfect for sharing.
      Servings Prep Time
      4 people 15 minutes
      Cook Time
      20 minutes
      Servings Prep Time
      4 people 15 minutes
      Cook Time
      20 minutes
      Ingredients
      Spice Rub
      Chicken
      Apricot Dipping Sauce
      Servings: people
      Instructions
      Spice Rub
      1. Whisk all ingredients together until fully combined. Reserve 1 tbsp to add to flour mixture.
      Chicken
      1. If using chicken breasts, place between 2 sheets of plastic wrap and pound with a meat mallet to an even thickness of 1/4"-1/2" thick. Cut into approximate 1 1/2" strips. If using chicken tenders, use as is.
      2. Whisk together eggs and milk and set aside.
      3. Whisk together flour, baking powder, baking soda, milk powder, salt and 1 tbsp of spice mixture. Set aside.
      4. Rub remaining spice rub onto chicken pieces, coating all sides.
      5. Add 4 tbsp of egg wash to flour mixture and using fingers rub egg wash into flour, creating scraggly bits.
      6. Arrange breading station with chicken pieces, egg wash and flour. Dip each piece of chicken into egg wash and then flour coating. Place prepared chicken pieces onto wire rack until ready to fry.
      7. In a large skillet add enough oil to cover bottom 1/4". Heat over medium heat until oil spatters when a drop of water is added. Pan fry chicken pieces approximately 2-3 minutes per side, making sure not to crowd the pan. Remove and drain on paper towel. Repeat with remaining chicken pieces. Keep warm in 200℉ oven.
      Dipping Sauce
      1. Combine all ingredients in a small sauce pan and warm over low heat until jam is melted. Serve with chicken fingers.
      Recipe Notes

      Chicken fingers can be deep fried using a deep fryer or 1 1/2 - 2 litres of peanut oil maintained at 350℉.

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