Winger’s Sticky Fingers
Every evening on my facebook page, I host a *Daily Dinner Bell* thread where I share what we are having for dinner and then readers comment telling us what they are having for dinner too! It is such a great way to find new recipes, and something I look forward to every day! One reader posted the link to these Sticky Fingers and I immediately bookmarked this recipe to try! They were even more delicious that we ever could have imagined and I will definitely be making these again (and again!) They are the perfect amount of sweet and spicy, and I love the fact that they are baked and not fried. I hate the messy task of frying food!
Save RecipeIngredients
- 3 chicken breast
- 1/2 cup flour
- 3 eggs plus 2 Tbsp cold water
- 2 cups panko bread crumbs
- 4 Tbsp butter
- 1.5 cups brown sugar
- 1/2 cup franks red hot sauce
- 1/2 tsp garlic powder
- 2 Tbsp water
- green onions or chives
- ranch dressing
Instructions
Heat oven to 425 degrees. Slice chicken breasts into strips. Add strips and flour to a large ziplock bag. Toss to coat. (I did this in 2 batches to make it easier to coat the chicken) Place panko bread crumbs in a shallow dish. In another shallow dish, whisk together egg and water. Place flour coated chicken into egg then press into bread crumbs on all sides. Place butter on a Pam sprayed cookie sheet and place in the oven to melt it. Once butter is melted, add chicken fingers and bake on 1 side for 10 minutes. Carefully turn chicken over and bake on the other side for 10 more minutes. Meanwhile, 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.
Once chicken is done, toss in sauce and drizzle with ranch dressing and garnish with green onions or chives. Enjoy!
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