Winger's Spicy Sticky Fingers
Recipe: #21606
November 03, 2015
Categories: Snacks, Chicken, Appetizers, Game/Sports Day, Oven Bake Non-Dairy, Boneless Pieces, Spicy, Kosher Meat, more
"Hot and sticky!"
Original is 3 servings
Ingredients
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- FOR THE SAUCE
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- TO SERVE
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Nutritional
- Serving Size: 1 (379.8 g)
- Calories 840.7
- Total Fat - 11.6 g
- Saturated Fat - 3.5 g
- Cholesterol - 336.8 mg
- Sodium - 424.6 mg
- Total Carbohydrate - 125.2 g
- Dietary Fiber - 1.6 g
- Sugars - 100.9 g
- Protein - 58 g
- Calcium - 107.6 mg
- Iron - 3.9 mg
- Vitamin C - 1.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 425 degrees. Heavily coat a baking sheet with cooking spray.
Step 2
Slice chicken breasts into thirds lengthwise to make 3 strips.
Step 3
Add chicken strips, flour and black pepper to a large ziplock bag. Seal and toss to coat chicken in flour.
Step 4
Place panko crumbs in a bowl.
Step 5
In another bowl whisk together eggs and water.
Step 6
Dip flour-coated chicken strips into egg mixture, then toss in panko crumbs to coat. Place coated chicken pieces on baking sheet.
Step 7
Bake 15-20 minutes or until chicken is browned and cooked through.
FOR THE SAUCE
Step 8
While chicken is cooking, prepare the sauce.
Step 9
Add brown sugar and hot sauce to a medium sauce pan 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.
Step 10
When chicken strips are done cooking, toss in sauce. Serve dressing on the side as a dip for the chicken.
Tips
No special items needed.
1 Reviews
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