Spicy Sriracha Chicken Fingers
User Reviews
0
0 reviews
Unrated
-
Course
Others
Spicy Sriracha Chicken Fingers
Report
Bring something special to the table with this well-loved recipe.
Share:
Ingredients
- 2 cups gluten free seasoned coating mix Hodgson Mills brand
- 2 teaspoons garlic powder
- 2 teaspoons salt
- 3/4 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 3/4 cup milk
- 1 egg large
- 4 chicken breasts boneless, skinless, cut into 1/2 inch strips
- 1/3 cup sriracha hot sauce
- 2 teaspoons Tabasco sauce
- 1 teaspoon honey
- 1 1/2 tablespoons butter melted
- 1 tablespoon parsley fresh, chopped
- olive oil or other variety, for frying
Instructions
- Heat oil in a large saucepan until it sizzles. You can test this by dropping a drip of water in and watching (from a distance) to see if it ferociously simmers. If it does, it's ready.
- Combine coating mix, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl.
- Whisk together the egg and milk in a wide, shallow bowl.
- Dip each piece of chicken in the coating mixture, then then the egg mixture (allowing any excess egg mix to drip back into the bowl), and then again in the coating mixture. Repeat so that each piece of chicken is double coated.
- In small batches (you don't want any of the chicken touching) fry chicken in the hot oil, cooking until the exterior is nicely browned, about 6 minutes a batch (3 minutes on each side).
- Combine hot sauces, honey, and melted butter in a small bowl.
- Place fried chicken in a large bowl, drizzle with sauce, and toss to coat. Serve at once.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
