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Spicy Sriracha Chicken Fingers

Get ready for a spicy twist on a classic! These Spicy Sriracha Chicken Fingers are crunchy, juicy, and packed with flavor!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Appetizer, Main Dish
Cuisine: American
Keyword: Easy, Gluten-Free, Spicy
Servings: 4 servings

Ingredients

For the Chicken Fingers:

  • 2 cups gluten-free seasoned coating mix recommended Hodgson Mill's 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 pieces 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

Instructions

Cooking Instructions:

  • Step 1: Prepare Your Chicken - Start by cutting your boneless, skinless chicken breasts into 1/2" strips.
  • Step 2: Make the Coating Mixture - In a large mixing bowl, combine the gluten-free seasoned coating mix, garlic powder, salt, black pepper, cayenne pepper, and paprika. Mix thoroughly.
  • Step 3: Prepare the Wet Mix - In another bowl, whisk together the milk and the egg until well combined.
  • Step 4: Coat the Chicken - Dip each chicken strip into the wet mixture, then coat it in the seasoned dry mix.
  • Step 5: Heat the Oil - In a frying pan, heat about 1/2 inch of olive oil over medium-high heat.
  • Step 6: Fry the Chicken - Carefully place the coated chicken strips into the hot oil. Fry for about 3-4 minutes on each side.
  • Step 7: Make the Sriracha Sauce - Combine Sriracha, Tabasco sauce, honey, and melted butter in a bowl. Mix well.
  • Step 8: Toss in the Sauce - Once the chicken is done, toss in the Sriracha sauce mixture until well coated.
  • Step 9: Garnish and Serve - Sprinkle with fresh parsley and serve hot!

Equipment

  • Large Mixing Bowl
  • Whisk
  • Frying pan or deep skillet
  • Meat Thermometer
  • Paper Towels

Notes

  • For extra crispiness, let coated chicken strips sit for a few minutes before frying.
  • If the coating isn't sticking, ensure chicken is well-coated in the egg and milk mixture.
  • Cooked chicken fingers can be stored in the fridge for up to 3 days.