Name: Spicy Sriracha Chicken Fingers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 cups gluten-free seasoned coating mix (I used 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 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 (for frying)

If you’re looking for a finger-licking good dish that packs a punch of flavor, then you’ve come to the right place! These Spicy Sriracha Chicken Fingers are the perfect blend of crispy, spicy, and utterly delicious. With a simple ingredient list and easy steps, you can whip up a batch that will have everyone coming back for more. They’re fantastic as a snack, a party appetizer, or even served as a main dish alongside your favorite sides. So let’s dive into the spicy goodness!

Why This Recipe Is Reliable

This Spicy Sriracha Chicken Fingers recipe is a surefire way to impress your family and friends. The combination of gluten-free seasoned coating mix provides a wonderfully crispy texture, while the sriracha and spices create an explosion of flavor that will tantalize your taste buds. With straightforward instructions and common ingredients, you won’t find yourself lost in the kitchen. Plus, it’s easy to customize according to your spice preferences, ensuring that everyone can enjoy these delectable bites.

The Essentials

2 cups gluten-free seasoned coating mix: I used the Hodgson Mills brand, which gave the chicken fingers an incredible crunch.
2 teaspoons garlic powder: For that aromatic, savory flavor.
2 teaspoons salt: Essential for enhancing the overall taste.
3/4 teaspoon black pepper: Adds a subtle kick.
1 teaspoon cayenne pepper: For those who love a bit of heat!
1 teaspoon paprika: Contributes to color and flavor depth.
3/4 cup milk: For a moist and tender chicken.
1 large egg: Acts as a binder for the coating.
4 boneless, skinless chicken breasts: Cut into 1/2″ strips for the perfect finger size.
1/3 cup sriracha hot sauce: The star of the dish—spicy and tangy.
2 teaspoons Tabasco sauce: For an extra layer of heat.
1 teaspoon honey: Balances the spice with a touch of sweetness.
1 1/2 tablespoons butter, melted: For added richness.
1 tablespoon fresh parsley, chopped: A fresh garnish to brighten the dish.
Olive oil (or other variety), for frying: Choose your favorite oil to get that perfect crisp.

Must-Have Equipment

Mixing bowls: For combining the ingredients.
Whisk: To beat the egg and mix the coatings.
Knife and cutting board: For slicing the chicken breasts.
Frying pan or deep fryer: For frying the chicken fingers to golden perfection.
Paper towels: To drain the excess oil after frying.

Cooking Spicy Sriracha Chicken Fingers: The Process

Step 1: Prepare the Chicken

Start by cutting the boneless, skinless chicken breasts into 1/2-inch strips. This size is perfect for easy handling and ensures even cooking.

Step 2: Create the Coating Mixture

In a mixing bowl, combine the gluten-free seasoned coating mix, garlic powder, salt, black pepper, cayenne pepper, and paprika. Mix well to ensure the spices are evenly distributed.

Step 3: Prepare the Wet Mixture

In another bowl, whisk together the milk and the egg until well combined. This will serve as the wet mixture that helps the coating adhere to the chicken.

Step 4: Set Up for Breading

Set up a breading station with the chicken strips, the wet mixture, and the seasoned coating. First, dip each chicken strip into the wet mixture, allowing any excess to drip off.

Step 5: Coat the Chicken

Next, dredge the chicken strip into the seasoned coating mix, pressing lightly to ensure the coating sticks well. Repeat this process for all chicken strips.

Step 6: Make the Sriracha Sauce

In a small bowl, mix together the sriracha hot sauce, Tabasco sauce, honey, and melted butter. This sauce will add an extra kick and flavor to your chicken fingers.

Step 7: Heat the Oil

In a frying pan or deep fryer, heat enough olive oil over medium heat to submerge the chicken fingers. You want the oil hot enough that a drop of water sizzles when it hits the surface.

Step 8: Fry the Chicken Fingers

Carefully add the coated chicken strips to the hot oil, frying in batches to avoid overcrowding. Fry until golden brown and cooked through, about 4-5 minutes per side.

Step 9: Drain and Garnish

Once cooked, remove the chicken fingers from the oil and place them on paper towels to drain any excess oil. While they’re still hot, drizzle the prepared sriracha sauce over the chicken fingers and toss to coat. Garnish with chopped fresh parsley for a pop of color.

Seasonal Flavor Boosts

Add citrus zest: A bit of lemon or lime zest in the coating adds a fresh zing.
Herbs: Experiment with dried oregano or thyme for a different flavor profile.
Change up the heat: Use different hot sauces or add chili powder for unique spice blends.
Sweet variations: Incorporate a splash of orange juice in the sriracha sauce for a sweeter twist.

Pitfalls & How to Prevent Them

To ensure your Spicy Sriracha Chicken Fingers turn out perfectly, keep these tips in mind:

Don’t overcrowd the pan: Frying in batches ensures even cooking and prevents the temperature of the oil from dropping.
Monitor oil temperature: If the oil is too hot, the coating will burn before the chicken cooks. If it’s too cool, the chicken will absorb excess oil and become greasy.
Use a meat thermometer: The internal temperature of the chicken should reach 165°F for safe consumption.
Let the oil drain: Allow the chicken fingers to sit on paper towels to remove excess grease.

Leftovers & Meal Prep

Leftover Spicy Sriracha Chicken Fingers can be stored in an airtight container in the refrigerator for up to 3 days. They can be enjoyed cold or reheated. For reheating, place them in an oven at 350°F for about 10-15 minutes to regain their crispiness. If you’re meal prepping, consider preparing the chicken fingers in advance and storing them uncooked, then fry them fresh when you’re ready to eat. This way, you’ll always have a quick and delicious meal on hand!

Frequently Asked Questions

Can I bake these chicken fingers instead of frying?

Yes! For a healthier option, you can bake the chicken fingers. Preheat your oven to 425°F, place the coated chicken strips on a baking sheet lined with parchment paper, and bake for about 20-25 minutes, turning halfway through, until golden brown and cooked through.

How can I adjust the spice level?

If you prefer a milder flavor, reduce the amount of cayenne pepper and Tabasco sauce. Alternatively, you can add more sriracha for extra heat, depending on your taste preference.

Can I use other types of chicken?

Absolutely! You can use chicken thighs if you prefer dark meat, or even try this recipe with shrimp or tofu for a different twist.

What can I serve with Spicy Sriracha Chicken Fingers?

These chicken fingers pair beautifully with a variety of sides. Try serving them with a crisp salad, sweet potato fries, or even a tangy dipping sauce like ranch or blue cheese for a perfect meal.

Cook This Next

Baked Chicken Nuggets: A healthier twist on classic chicken bites.
Easy Chicken Enchiladas: A delicious way to use chicken in a comforting dish.
Vegan Buffalo Chickpea Bites: A plant-based alternative that’s just as satisfying.
One-Pan Lemon Garlic Chicken and Asparagus: A quick and easy dinner option.

Final Thoughts

There you have it! A mouthwatering recipe for Spicy Sriracha Chicken Fingers that’s sure to become a favorite in your household. With its perfect balance of crunch and spice, this dish is not only easy to make but also incredibly satisfying. Whether you’re hosting a gathering, looking for a quick dinner idea, or just craving something delicious, these chicken fingers have got you covered. Enjoy the burst of flavor and the crispy texture—your taste buds will thank you!