Description
These sticky chicken fingers are perfect for dipping into ranch dressing, topping a salad or bed of rice, or serving with fries. And they take just 30 minutes!
Ingredients
- FOR THE CHICKEN:
- 1 whole Egg, Whisked
- ½ cups Flour
- 1 cup Panko Bread Crumbs
- 1 whole Large Boneless Skinless Chicken Breast, Sliced Into Strips
- 1 teaspoon Salt
- Sliced Green Onions, Optional For Garnish
- Ranch Dressing, Optional For Dipping
- FOR THE SAUCE:
- 1-½ cup Brown Sugar
- ⅓ cups Frank’s Hot Sauce
- ½ teaspoons Garlic Powder
- 2 Tablespoons Water
Preparation
For the chicken:
Preheat the oven to 425 F. To set up the dredging line, I place the whisked egg in a medium bowl, and spread the flour on one plate, and the panko crumbs on another plate.
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 strips in a single layer on an oiled rimmed baking pan and place in the oven for 15-20 minutes, until browned.
For the sauce:
Mix the brown sugar and hot sauce together in a small saucepan. Heat on medium heat, stirring constantly, until it begins to bubble. Add the garlic powder and water, stir to combine then remove pan from heat.
Coat the chicken with the sauce and set aside on a serving plate. Garnish with green onions (optional) and serve with ranch dressing!
Adapted from lecremedelacrumb.com.
