chicken fingers and seemingly ranch

Tender, crunchy homemade chicken fingers seasoned to perfection with a bright green, herby dipping sauce—seemingly ranch.

Chicken Fingers & Seemingly Ranch Recipe

Anyone who has kids—or has even been a kid—understands the allure of the perfect chicken finger. The crispy, flavorful chicken is the perfect kid’s meal, or on top of a mouthwatering salad. The strips are cut thinner than a cutlet but not pounded quite as thin, so each bite is filled with the perfect combination of crispy exterior and tender chicken. Use your favorite dipping sauce or make green goddess ranch and save the leftovers for a salad.

Ingredients for Chicken Fingers & Seemingly Ranch

  • 3/4 lb. chicken breast

  • 1 teaspoon lemon juice (about 1 cheek), plus more for the cooked chicken

  • 1 1/2 teaspoons fine sea salt, divided

  • 2 eggs

  • 1 1/2 cups breadcrumbs

  • 1/2 cup all-purpose flour

  • 1/2 teaspoon sweet paprika

  • 1/2 teaspoon dried oregano

  • 1/4 teaspoon black pepper

  • 1/2 teaspoon garlic powder

  • ¾ cup canola oil, plus more as needed

For the dip

  • 1 large bunch fresh dill
  • 1 large bunch fresh parsley
  • 10-12 scallions, trimmed and exterior layers peeled off
  • Juice of 2 lemons
  • 3 garlic cloves
  • 1/3 cup olive oil
  • ½ teaspoon garlic powder
  • 1/4 cup nutritional yeast
  • 1/4 cup raw, unsalted cashews
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons white vinegar

How to Make Chicken Fingers & Seemingly Ranch

  1. Place chicken in a plastic bag and pound with a meat tenderizer until about 1/2" thick.

  2. Cut into 1" slices and drizzle with lemon juice, then season with 1/2 teaspoon salt on both sides.

  3. Set up your dredging station with three plates. Crack the eggs onto one plate and beat gently. On the next plate, add the breadcrumbs, and on the final plate, add the flour, paprika, oregano, pepper, 1/2 teaspoon salt, and garlic powder. Stir the seasonings and flour together.

  4. Add the oil to a large, cold frying pan (it should cover the pan by about an inch, if you have a larger pan, use more oil). Set over medium-low heat while you dredge the chicken.

  5. Set up a plate for the dredged chicken.

  6. Dredge the first chicken slice into the flour, then the egg, then the breadcrumbs, making sure it gets evenly covered in each ingredient. It helps to keep one hand clean for dry ingredients and use the other for wet. Repeat with the remaining chicken. 

  7. Check the oil to see if it’s ready by placing a wooden spoon into the pan. If the oil bubbles around the spoon, it’s hot enough. 

  8. Carefully add the chicken to the oil, using tongs to set it away from you to avoid splatter. Cook for 3-5 minutes on each side, depending on thickness. While the chicken cooks, set up a paper towel over a wire rack on top of a baking sheet for the finished tenders.

  9. Once the chicken has reached an internal temperature of 165F and the exterior is golden brown, transfer from the pan to the paper towels. Season with salt on both sides and squeeze a lemon cheek over them.

  10. To make the dipping sauce, add all the ingredients to a blender and pulse until smooth. Serve immediately.  

What You’ll Need

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