Curried Chicken Fingers with Chutney
Why This Recipe Works
For the best from-scratch chicken fingers recipe, we chose small breasts, 6 ounces or less, cutting them on the diagonal into ¾-inch strips to yield the most consistently sized pieces. To get the coating to adhere to the chicken, we found it necessary to use a bound breading, or a three-step process in which the chicken is dipped in flour, dragged through whisked eggs, and finally coated in panko bread crumbs and curry powder. We found that Japanese panko crumbs were the best choice for our chicken fingers recipe, generating a crust with a mild, wheaty flavor and shatteringly crisp texture that tasters loved.