1 1/2 lbs boneless, skinless chicken breast, sliced into strips 2 large eggs 2 tbsp extra-virgin olive oil, plus more for frying 1 cup dry bread crumbs 1 cup freshly grated Parmesan 1 tbsp chopped fresh thyme 2 tbsp unsalted butter creamy blue cheese dressing or ketchup, for dipping salt and pepper, to taste
Preheat the oven to 250°F. Season the chicken strips with salt and pepper. In a large, shallow pan, beat the eggs with the oil. In another shallow pan, combine the bread crumbs, cheese and thyme.
In two or three batches, dredge the chicken in the eggs, then in the bread crumbs. For extra-crispy chicken fingers, dredge one more time in the eggs and bread crumbs.
Then put the chicken on a parchment-lined rimmed sheet pan while you dredge the remaining batches.
In a large, preferably nonstick skillet, heat about 1/2 inch oil over medium heat. Melt the butter in the oil.
Once the oil is hot enough that a touch of the bread mixture bubbles when sprinkled on top, and a batch of chicken fingers.
Fry until crispy and golden brown on both sides and cooked through, about 3 minutes per side.
Drain on a paper-towel-lined rimmed sheet pan. Keep the chicken fingers warm in the preheated oven while you fry the remaining batches.
Serve immediately, with creamy blue cheese dressing or ketchup on the side.
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