Extra Sticky Chicken Fingers
Extra Sticky Chicken Fingers. That’s their name and I’m stickin’ to it. (Bahaha.) The original recipe was actually called Copycat Winger’s Sticky Fingers, but I’ve never been to Wingers. I’ve never even heard of Winger’s. So it would be wrong for me to call them that.
What do you do with extra sticky chicken fingers?
Silly question right? Ummm, you eat them. –But I like to think of different ways to eat them. So let’s pretend we have several batches of sticky fingers in front of us. (Awesome.)
First, you must dip them in Ranch dressing. You must also try them in Blue Cheese dressing, and finally, in some honey mustard. Decide which one you like the best- is it an easy decision? Not for me it’s not.
Second, definitely put the sticky chicken fingers on top of a salad. I happened to be making a chef-type salad and this worked perfectly. I also recommend an Asian-themed salad for this as well. Like with sliced almonds, some shredded napa & red cabbage, maybe some mandarin oranges in there… oh yeah.
Third, you must serve these over a bed of rice. Whether it’s white rice, brown rice, or pork fried rice– or all of them at some point in time, you’ve got to do it.
Finally, serve them with some bloomin’ onion bites. Sticky Fingers and Bloomin’ onion bites are pretty much best friends, so don’t keep them apart.
Okay so now- tell me. What’s your plan for these sticky chicken fingers? I need to know.
- 1 extra large boneless skinless chicken breast, sliced into strips
- 1 teaspoon salt
- ½ cup flour
- 1 egg, whisked
- 1 cup panko bread crumbs
- 1½ cups brown sugar
- ⅓ cup Frank's hot sauce (it can be original or buffalo flavor)
- ½ teaspoon garlic powder
- 2 tablespoons water
- Preheat the oven to 425 degrees. To set up, I place the whisked egg in a medium bowl, and spread the flour on one plate, and the panko crumbs on another.
- Take the chicken strips and sprinkle lightly with salt. Drop them into the flour and coat thoroughly. Transfer to the bowl with the whisked egg and coat on each side. Finally, transfer and coat with the panko crumbs.
- Place the chicken on an oiled baking pan and place in the oven for 15-20 minutes, until browned.
- Mix the brown sugar and hot sauce together thoroughly in a small saucepan. Heat on medium heat, stirring constantly, until it begins to bubble. Add the garlic powder and water. Coat the chicken with the sauce and set aside on a serving plate. Garnish with green onions (optional) and serve with ranch dressing!
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