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Spicy Sriracha Chicken Fingers

Spicy Sriracha Chicken Fingers

Craving something crispy and spicy? These Spicy Sriracha Chicken Fingers are the ultimate treat! Perfect for a weeknight dinner or a game day snack, they’re packed with flavor and easy to make. Serve them with your favorite dipping sauce for a deliciously satisfying experience that everyone will love.
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Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups gluten-free seasoned coating mix I used Hodgson Mills brand and loved it
  • 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 (or other variety), for frying

Equipment

  • Chef's Knife
  • Whisk
  • Saucepan
  • Mixing Bowl
  • Frying Pan
  • Skillet

Method
 

  1. Start by heating a generous amount of olive oil in a large saucepan over medium heat. You want to make sure the oil is hot enough for frying. A great way to check this is by dropping a small piece of bread or a drip of water into the oil; if it sizzles vigorously, you're good to go!
  2. While the oil is heating, gather your ingredients. In a large bowl, combine gluten-free seasoned coating mix, salt, black pepper, cayenne pepper, garlic powder, and paprika. Mix well to ensure all the spices are evenly distributed. The aroma will be incredible—this is where your flavor starts!
  3. In a separate, shallow bowl, whisk together the milk and egg until well blended. This mixture will help the coating stick to the chicken.
  4. Now, it’s time to coat the chicken! Dip each strip of chicken first in the coating mixture, ensuring it’s fully coated. Then, dip it into the egg mixture, allowing any excess to drip back into the bowl. Finally, return the chicken strip to the coating mixture, giving it a double coating for that extra crunch!
  5. Once all the strips are coated, carefully place them in the preheated oil in small batches. Be mindful not to overcrowd the pan, as this can lower the oil temperature and prevent that golden browning.
  6. Fry the chicken for about 6 minutes, turning them halfway through. You’re looking for a deep golden brown color, indicating they’re cooked to perfection. If you're unsure, a meat thermometer should read 165°F when done!
  7. While the chicken is frying, prepare the sauce. In a small bowl, combine Sriracha, Tabasco, honey, and melted butter. Mix well until combined. The sweetness of the honey complements the heat from the sauces beautifully.
  8. As each batch of chicken finishes frying, transfer it to a paper towel-lined plate to drain any excess oil. This keeps them crispy and not greasy, which is key!
  9. Once all the chicken is fried, place it in a large bowl. Drizzle the spicy sauce over the hot chicken and toss gently to ensure all the strips are well coated. The vibrant color is stunning!
  10. Finally, serve the Spicy Sriracha Chicken Fingers immediately while they're hot, garnished with fresh parsley for a pop of color. Watch as everyone dives in for more!

Notes

Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven to maintain crispiness.