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Crispy Chicken Finger Recipe

They are super quick to make and easy to carry in tiffins and lunch boxes.

Crispy Chicken Finger
Crispy Chicken Finger Recipe
Chicken tenders are certainly everyone’s favorite snack to go for. They are super quick to make and easy to carry in tiffins and lunch boxes. So, I would highly recommend these to all the moms out there. There are three little secrets in this recipe that will give the yummiest chicken fingers you would have ever tried. Firstly, there is this chicken marinade, which is mixed with chicken, and it infuses a luscious taste into its meat. This is the crusty seasoned coating over the chicken and finally the mayonnaise sauce. This sauce is good to serve with a number of recipes, especially snacks, so I would recommend trying it and keeping it ready in your refrigerator.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes


  • 500 g Chicken Breast
  • 1/2 tsp Salt
  • 1/2 tsp Soya Sauce
  • 1 tbsp Tomato Ketchup
  • cup Butter Milk
  • 1 tsp Paprika Powder
  • 1/2 tsp White Pepper
  • 1/3 cup Ginger Garlic Paste
  • 1 Egg


  • 1 cup All Purpose Flour (maida)
  • 1/2 tsp Black Pepper
  • 1/2 tsp Salt
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Oregano
  • 1/2 tsp Paprika Powder
  • Cooking Oil

Mayo Sauce

  • 1 tbsp Mayonnaise
  • 1 tbsp Ketchup
  • 1 tsp Mustard Sauce
Nutrition Facts
Crispy Chicken Finger
Amount Per Serving
Calories 1325 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 7g44%
Trans Fat 0.1g
Polyunsaturated Fat 4g
Monounsaturated Fat 6g
Cholesterol 492mg164%
Sodium 3602mg157%
Potassium 2288mg65%
Carbohydrates 112g37%
Fiber 5g21%
Sugar 11g12%
Protein 128g256%
Vitamin A 696IU14%
Vitamin C 7mg8%
Calcium 191mg19%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.


  • Cutting Board
  • Frying Pan
  • Slotted Spoon

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Slice the Chicken:

  • Place the boneless chicken breast on a cutting board and pound it using a mallet. Slice the pounded chicken into thick strips and transfer them to a bowl.
    500 g Chicken Breast

Marinate the Chicken:

  • Add salt, soy sauce, tomato ketchup, paprika powder, white pepper, ginger garlic paste, buttermilk, and egg, then mix it well to coat the chicken well then cover it to marinate for 20 minutes at room temperature.
    1/2 tsp Salt, 1/2 tsp Soya Sauce, ⅓ cup Butter Milk, 1 tsp Paprika Powder, 1/2 tsp White Pepper, 1/3 cup Ginger Garlic Paste, 1 Egg, 1 tbsp Tomato Ketchup

Prepare the Coating Mixture:

  • Meanwhile, prepare the coating mixture by adding flour to a shallow tray. Stir in salt, paprika powder, black pepper, garlic powder, and oregano then mix well.
    1 cup All Purpose Flour, 1/2 tsp Black Pepper, 1/2 tsp Salt, 1/2 tsp Garlic Powder, 1/2 tsp Paprika Powder, 1/2 tsp Oregano
  • Put a suitable frying pan over medium-high heat and allow this oil to heat on a shimmer.
    Cooking Oil

Coat the Pies:

  • Remove one chicken strips from its marinade and coat it well with the flour mixture then place it in the hot oil carefully. Similarly, coat the remaining chicken and add to the hot oil.

Fry the Pie:

  • Deep fry the chicken pieces until they are golden brown then transfer them to a plate using a slotted spoon. Make sure to drain all the excess oil from the chicken.

Serve with Sauces:

  • Whisk mayonnaise, ketchup, and mustard sauce in a bowl.
    1 tbsp Mayonnaise, 1 tbsp Ketchup, 1 tsp Mustard Sauce
  • Serve the chicken with mayo sauce.



  • When the tenders are deep-fried, keep them in a steel strain or a strainer spoon for 5 minutes to completely drain the oil.
  • Soak the extra oil using a paper towel. Do not leave them with too much oil as they can lose their crisp.
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