By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 6
263 cal · 30 min
Cracker Cornmeal Chicken Fingers
Recipe GLPR9cc770779a368d
Tender chicken breast strips coated in a crispy mixture of crushed Ritz crackers, cornmeal, and warm spices, then pan-fried until golden. This classic American comfort food is perfect for lunch, dinner, or a satisfying snack the whole family will enjoy.
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Ingredients
1¼ pounds Chicken breasts
24 Ritz crackers, finely crushed
¼ cup Cornmeal
⅛ cup All-purpose flour
½ teaspoon Garlic powder
½ teaspoon Dried tarragon
¼ teaspoon Paprika
to taste Salt and black pepper
2 Eggs, beaten
¼ cup Milk
as needed Canola oil for frying
Directions
Pat the chicken breasts dry with paper towels. Place each breast on a cutting board and slice horizontally into strips about 1/2 inch wide, creating fingers that are roughly 3 to 4 inches long.
In a shallow bowl, whisk together the beaten eggs and milk until well combined. Set aside.
In another shallow bowl or plate, combine the crushed Ritz crackers, cornmeal, flour, garlic powder, dried tarragon, paprika, salt, and pepper. Mix thoroughly until the spices are evenly distributed.
Heat about 1/4 inch of canola oil in a large skillet over medium-high heat until shimmering.
Working with one chicken finger at a time, dip it into the egg mixture, coating both sides lightly. Then roll it in the cracker-cornmeal mixture, pressing gently so the coating adheres. Place on a plate.
Once several fingers are coated, carefully place them in the hot oil, working in batches to avoid overcrowding the skillet. Fry for 4 to 5 minutes per side until the coating is golden brown and the internal temperature of the thickest part reaches 165°F.
Transfer the cooked chicken fingers to a paper towel-lined plate to drain excess oil. Serve warm with your choice of dipping sauces.
Comments
Every ingredient is a staple at Harris Teeter, Food Lion, Kroger, or Walmart in Charlotte—nothing requires a second stop. Cost per serving runs roughly $2–2.50, kept low by cheap chicken breast and pantry staples, though the oil adds a bit. The stated 30 minutes is honest for breading and shallow-frying, but assumes you have chicken already thawed and doesn't include plating time. This is a weeknight workhorse that reheats decently in a toaster oven and feeds a family without fussiness, though tarragon is an odd choice here and could be swapped for oregano or thyme without loss.
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