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Chicken Fingers

  • servings: 6




  • Vegetable oil, for frying
  • 6 large eggs, lightly beaten
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 2 pounds skinless boneless chicken breast, cut into 3/4-inch strips
  • 1 to 1 1/2 cups fresh bread crumbs or Panko (Japanese bread crumbs)
  • Sweet and Sour Dipping Sauce
  • Carrot sticks
  • Celery sticks
  • Cucumber sticks


  1. Step 1

    Line a baking sheet with paper towels; set aside. Heat oil in a deep-fat fryer to 350 degrees.

  2. Step 2

    In a medium bowl, whisk together eggs, salt, and pepper. Add chicken, and turn to coat.

  3. Step 3

    Remove chicken from egg mixture, and dredge in bread crumbs. Working in batches, carefully place dredged chicken into heated oil, and cook until golden brown, 4 to 5 minutes. Transfer to prepared baking sheet to drain. Sprinkle with salt. Serve with dipping sauce and vegetable sticks on the side.