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Homemade Spicy Sriracha Chicken Fingers photo

Spicy Sriracha Chicken Fingers

These Spicy Sriracha Chicken Fingers are crispy, spicy, and utterly delicious!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Fingers:
  • 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

Equipment

  • Mixing bowls
  • Whisk
  • Knife and cutting board
  • Frying Pan or Deep Fryer
  • Paper towels

Method
 

Instructions:
  1. Start by cutting the boneless, skinless chicken breasts into 1/2-inch strips.
  2. In a mixing bowl, combine the gluten-free seasoned coating mix, garlic powder, salt, black pepper, cayenne pepper, and paprika. Mix well.
  3. In another bowl, whisk together the milk and the egg until well combined.
  4. Set up a breading station with the chicken strips, wet mixture, and seasoned coating.
  5. Dip each chicken strip into the wet mixture, allowing any excess to drip off.
  6. Dredge the chicken strip into the seasoned coating mix, pressing lightly to ensure it sticks.
  7. In a small bowl, mix together the sriracha hot sauce, Tabasco sauce, honey, and melted butter.
  8. Heat enough olive oil in a frying pan or deep fryer over medium heat.
  9. Carefully add the coated chicken strips to the hot oil, frying in batches until golden brown, about 4-5 minutes per side.
  10. Remove the chicken fingers from the oil and place them on paper towels to drain. Drizzle with sriracha sauce and garnish with parsley.

Notes

  • Fry in batches to avoid overcrowding the pan.
  • Monitor oil temperature to prevent burning or greasiness.
  • Use a meat thermometer to ensure chicken reaches 165°F.