Winger's Sticky Fingers
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
676 kcal
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Course
Main Course
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Cuisine
American
Winger's Sticky Fingers
Description
The chicken breasts are sliced into strips, coated first in flour, then dipped in an egg wash before being covered in panko breadcrumbs. Baking at a high temperature crisps the exterior while keeping the chicken inside tender. The sticky sauce is prepared separately by melting butter and mixing in brown sugar and hot sauce to create a sweet-spicy glaze. Garlic powder enhances the flavor depth. Once the chicken is cooked, the strips are tossed in this sauce to coat evenly.
This combination results in chicken strips with a crunchy, golden crumb and a sticky, sweet-spicy finish. The balance of textures and flavors makes it suitable for serving as a main dish or appetizer, with ranch dressing available to cool the heat of the sauce.
While best enjoyed freshly prepared to maintain crispness, leftovers can be stored refrigerated and reheated in the oven to restore some of the original texture.
Ingredients
- 3-4 chicken breast pounded to ½ inch thickness
- ½ cup flour
- 3 egg
- 2 tablespoons water
- 1 cup panko bread crumbs
Sticky Finger Sauce
- 2 tablespoons butter
- 1 ½ cups brown sugar
- ⅓ cup hot sauce it can be original or buffalo flavor, Frank's brand
- ½ teaspoon garlic powder
- 2 tablespoons water
Instructions
- Preheat oven to 425 and grease a baking sheet with cooking spray. Slice chicken breasts into strips. Add chicken strips and flour to a large ziplock bag. Seal and toss to coat chicken in flour.
- 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.
- 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.
- While chicken is cooking, prepare the sauce. Melt butter in a medium sauce pan over medium-high heat. Add brown sugar and hot sauce 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.
- When chicken strips are done cooking, toss in sauce. Serve warm with ranch dressing if desired.
Notes
- Serve Winger's Sticky Fingers fresh for optimal crispiness and flavor.
- Leftover chicken strips can be refrigerated and reheated in the oven to help maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 676 kcal
% Daily Value*
| Calories | 676kcal | 34% |
| Carbohydrates | 105g | 35% |
| Protein | 44g | 88% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 232mg | 77% |
| Sodium | 999mg | 42% |
| Potassium | 843mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 82g | 164% |
| Vitamin A | 241IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 135mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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