Method Winger’s Sticky Fingers Made In 30 Minutes or Less

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Method Winger’s Sticky Fingers Made In 30 Minutes or Less, Don’t feel bad about making these chicken fingers your main course—they’re baked not fried.

INGREDIENTS
  • 3-4 chicken breasts, pounded to ½ inch thickness
  • ½ cup flour
  • 3 eggs + 2 tablespoons water
  • 1 cup panko bread crumbs
sauce
  • 1½ cups brown sugar
  • ⅓ cup Frank’s hot sauce (it can be original or buffalo flavor)
  • ½ teaspoon garlic powder
  • 2 tablespoons water

INSTRUCTIONS
  1. Preheat oven to 425 and grease a baking sheet with cooking spray.
  2. Slice chicken breasts into strips. Add chicken strips and flour to a large ziplock bag. Seal and toss to coat chicken in flour.
  3. Place panko crumbs in a bowl. In another bowl whisk together eggs and water. Dip flour-coated chicken strips into egg mixture, then toss in panko crumbs to coat.
  4. Place coated chicken pieces on greased baking sheet and spray heavily with cooking spray. Bake 15-20 minutes until chicken is browned and cooked through.
  5. While chicken is cooking, prepare the sauce. Add brown sugar and hot sauce to a medium sauce pan and stir over medium-high heat until melted and mixture comes to a boil. Remove from heat and stir in garlic powder and water until smooth.
  6. When chicken strips are done cooking, toss in sauce. Serve warm with ranch dressing if desired.
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