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Spicy Sriracha Chicken Fingers

Bring something special to the table with this well-loved recipe.

Course: Others

Ingredients

  • 2 cups gluten free seasoned coating mix (I used Hodgson Mills brand and loved it)
  • 2 teaspoons garlic powder
  • 2 teaspoons salt
  • 3/4 teaspoon black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 3/4 cup milk
  • 1 large egg
  • 4 boneless, skinless chicken breasts, cut into 1/2" strips
  • 1/3 cup Sriracha hot sauce
  • 2 teaspoons Tabasco sauce
  • 1 teaspoon honey
  • 1 1/2 tablespoons butter, melted
  • 1 tablespoon fresh parsley, chopped
  • Olive Oil (or other variety), for frying

Instructions

    Cup of Yum
  1. 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.
  2. Combine coating mix, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl.
  3. Whisk together the egg and milk in a wide, shallow bowl.
  4. 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.
  5. 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).
  6. Combine hot sauces, honey, and melted butter in a small bowl.
  7. Place fried chicken in a large bowl, drizzle with sauce, and toss to coat. Serve at once.