Crispy Chicken Fingers with Tartar Sauce

Pat chicken strips dry. Season with salt, pepper, and paprika.

Set Up Dredging Station:

Place flour, beaten eggs, and breadcrumbs in three separate shallow bowls.

Coat the Chicken:

Dredge each strip in flour, dip in egg, then coat with breadcrumbs.

Fry the Chicken:

Heat oil in a large skillet over medium-high heat.

Fry chicken strips for 3–4 minutes per side, until golden and cooked through (internal temperature 165°F / 74°C).

Drain on paper towels to remove excess oil.

Make the Tartar Sauce:

Mix mayonnaise, pickle relish, lemon juice, Dijon mustard, salt, and pepper in a bowl. Adjust seasoning to taste.

Serve:

Serve chicken fingers hot with tartar sauce for dipping.

Serving and Storage Tips