If you love bold garlic flavor and crispy fried chicken, this garlic chicken fingers recipe is going to be your new favorite. These chicken strips are soaked in a rich garlic buttermilk marinade, then double-coated for an extra crunchy crust. The result? Juicy, tender chicken on the inside and golden, crispy perfection on the outside.
Yes, the recipe requires a little marinating time — but trust me, it’s worth every minute. Perfect for family dinners, party platters, game nights, or even meal prep, these homemade chicken fingers are far better than anything store-bought.
Let’s make them step by step.
Why You’ll Love These Garlic Chicken Fingers
- Deep garlic flavor in every bite
- Juicy and tender from the buttermilk marinade
- Extra crispy coating thanks to double dredging
- Easy ingredients you already have at home
- Kid-friendly and freezer-friendly
Ingredients You’ll Need
For the Chicken
- 6 skinless, boneless chicken breast halves (cut into ½-inch strips)
Fresh chicken breast works best because it stays tender and cooks quickly.
For the Garlic Marinade
- 1 egg, beaten
- 1 cup buttermilk
- 1½ teaspoons garlic powder
The buttermilk tenderizes the chicken while garlic powder adds strong, even flavor. The egg helps the coating stick later.
For the Crispy Coating
- 1 cup all-purpose flour
- 1 cup seasoned bread crumbs
- 1 teaspoon baking powder
- 1 teaspoon salt
Flour creates the base layer. Seasoned breadcrumbs add texture and flavor. Baking powder makes the crust slightly lighter and crispier.
For Frying
- 1 quart oil (for deep frying)
Use a neutral oil like vegetable or canola oil for best results.
How to Make Garlic Chicken Fingers
Step 1: Marinate the Chicken
Place the chicken strips in a large resealable plastic bag.
In a bowl, mix together:
- Beaten egg
- Buttermilk
- Garlic powder
Pour this mixture over the chicken. Seal the bag and refrigerate for 2 to 4 hours.
This step makes the chicken tender, flavorful, and juicy.
Step 2: Prepare the Coating
In another large resealable bag, combine:
- Flour
- Seasoned breadcrumbs
- Baking powder
- Salt
Mix well so everything is evenly combined.
Step 3: Coat the Chicken
Remove the chicken from the refrigerator. Drain and discard the marinade.
Place the chicken strips into the flour mixture bag. Seal and shake well until each strip is fully coated.
Press the coating gently onto the chicken for better adhesion.
Step 4: Heat the Oil
In a heavy skillet or deep pan, heat oil to 375°F (190°C).
Maintaining the correct oil temperature is important. Too hot and the coating burns. Too cool and the chicken becomes greasy.
Step 5: Fry Until Golden
Carefully place coated chicken strips into the hot oil.
Fry for about 5–7 minutes, turning once, until:
- Golden brown
- Crispy
- Internal temperature reaches 165°F (74°C)
Remove and place on a paper towel-lined plate to drain excess oil.
Serve hot and enjoy!
Tips for Perfect Chicken Fingers
- Always marinate at least 2 hours for best flavor.
- Don’t overcrowd the pan — fry in batches.
- Use a thermometer to check oil temperature.
- Press coating firmly to prevent it from falling off.
- Let fried chicken rest for 3–5 minutes before serving.
Variations You Can Try
Spicy Garlic Version
Add ½ teaspoon cayenne pepper or chili powder to the flour mixture.
Air Fryer Method
Spray coated chicken lightly with oil and air fry at 400°F (200°C) for 12–15 minutes, flipping halfway.
Oven-Baked Version
Place on a wire rack over a baking sheet. Spray with oil and bake at 425°F (220°C) for 18–22 minutes.
Extra Crunchy Version
Double dip: After flour coating, dip back into buttermilk mixture and coat again in flour mixture.
What to Serve With Chicken Fingers
- French fries
- Coleslaw
- Garlic mayo dip
- Honey mustard
- Buffalo sauce
- Fresh salad
They’re also perfect in wraps and sandwiches.
Storage & Reheating
To Store
Let chicken cool completely. Store in an airtight container in the refrigerator for up to 3 days.
To Freeze
Freeze in a single layer first, then transfer to a freezer-safe bag. Keeps well for up to 2 months.
To Reheat
For best crispiness:
- Oven: 375°F for 10–12 minutes
- Air fryer: 350°F for 5–7 minutes
Avoid microwaving if you want to keep them crispy.
Crispy Garlic Buttermilk Chicken Fingers
Ingredients
Method
- Place chicken strips in a resealable bag.
- Mix egg, buttermilk, and garlic powder. Pour over chicken, seal, and refrigerate for 2–4 hours.
- In another bag, combine flour, breadcrumbs, baking powder, and salt.
- Drain chicken and discard marinade. Add chicken to flour mixture and shake to coat evenly.
- Heat oil to 375°F (190°C).
- Fry chicken in batches for 5–7 minutes until golden brown and internal temperature reaches 165°F (74°C).
- Remove and drain on paper towels before serving.
Notes
- Do not overcrowd the pan.
- Maintain oil temperature for best crispiness.
- For extra crunch, double coat the chicken.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, boneless thighs work great and stay extra juicy.
Can I skip buttermilk?
You can substitute with milk + 1 tablespoon lemon juice or vinegar.
Why add baking powder?
It helps create a lighter, crispier crust.
How do I know the chicken is fully cooked?
Internal temperature must reach 165°F (74°C).
These garlic chicken fingers are crispy, flavorful, and perfect for any occasion. Once you try them, you’ll never go back to frozen store-bought versions again.
