Description
This Copycat Winger’s Sticky Chicken Fingers recipe delivers crispy chicken tenders coated in a sweet and spicy honey-hot sauce. Perfect as an appetizer or a main course, these chicken fingers are pan-fried to golden perfection, finished in the oven, and then tossed in a sticky glaze for an irresistible flavor combination.
Ingredients
Scale
Chicken and Coating
- 1 pound chicken tenders
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 2 tablespoons vegetable oil
Sticky Sauce
- 1/2 cup honey
- 1/4 cup hot sauce
- 2 tablespoons butter
Instructions
- Prepare the Oven and Coating: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. In a shallow bowl, mix the flour, salt, black pepper, garlic powder, and paprika. In a separate bowl, beat the eggs, and in a third bowl, place the panko breadcrumbs.
- Coat the Chicken: Dredge each chicken tender first in the flour mixture, then dip them into the beaten eggs, and finally coat them evenly with panko breadcrumbs for a crispy crust.
- Pan-Fry the Chicken: Heat the vegetable oil in a large skillet over medium heat. Lightly brown the coated chicken tenders for 1 to 2 minutes on each side, creating a golden crust but not fully cooking them through.
- Bake the Chicken Tenders: Transfer the browned chicken tenders onto the prepared baking sheet and bake in the preheated oven for 12 to 15 minutes until the chicken is thoroughly cooked and tender inside.
- Make the Sticky Sauce: While the chicken bakes, combine the honey, hot sauce, and butter in a small saucepan over low heat. Stir continuously until the butter melts and the sauce becomes smooth and glossy.
- Coat the Chicken in Sauce: Remove the baked chicken tenders from the oven and immediately toss them in the prepared sticky honey-hot sauce, ensuring each piece is evenly coated with the flavorful glaze.
- Serve: Serve the sticky chicken fingers immediately for the best taste and texture. Optionally, broil them for 1 to 2 minutes after coating for extra crispiness.
Notes
- For extra crispiness, broil the chicken for 1 to 2 minutes after coating in sauce.
- Adjust the spiciness by adding more or less hot sauce to the honey glaze based on your preference.
