Name: Spicy Sriracha Chicken Fingers
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 cups gluten-free seasoned coating mix (Hodgson Mills brand recommended); 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)

If you’re on the hunt for a finger-licking good recipe that packs a punch, look no further! These Spicy Sriracha Chicken Fingers are a delightful blend of crispy coating and fiery flavor, making them the perfect addition to your dinner table or game day spread. Using a gluten-free seasoned coating mix, these chicken fingers are easy to make, irresistibly crispy, and bursting with flavor. Plus, they’re a fantastic option for anyone craving a spicy twist on a classic favorite.

Imagine biting into tender strips of chicken, perfectly seasoned and coated, with a deliciously spicy kick that leaves you wanting more. Whether you serve them with a side of ranch dressing for dipping or as a main dish with a fresh salad, these chicken fingers are sure to impress. Let’s dive into why you’ll love them and how to make them at home!

Reasons to Love Spicy Sriracha Chicken Fingers

Flavor Explosion: The combination of Sriracha, Tabasco, and spices brings a delightful heat that will excite your taste buds.
Crispy Texture: The gluten-free seasoned coating mix creates a wonderfully crunchy crust that contrasts beautifully with the tender chicken inside.
Easy to Prepare: With simple ingredients and straightforward steps, you can whip these up in no time.
Versatile: Serve them as an appetizer, snack, or main dish – they fit any occasion!

What You’ll Need

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 at a Glance

Mixing Bowls: For combining the coating and wet ingredients.
Whisk: To mix the egg and milk smoothly.
Frying Pan: A large skillet for frying the chicken fingers.
Meat Thermometer: To ensure chicken is cooked through.
Paper Towels: For draining excess oil after frying.

Directions: Spicy Sriracha Chicken Fingers

Step 1: Prepare the Chicken

Begin by cutting the boneless, skinless chicken breasts into strips, about 1/2 inch thick. This size ensures they cook evenly and have the perfect crispy texture.

Step 2: Set Up the Breading Station

In a mixing bowl, combine the gluten-free seasoned coating mix, garlic powder, salt, black pepper, cayenne pepper, and paprika. In another bowl, whisk together the milk and egg until fully combined.

Step 3: Dip and Coat

Take each chicken strip and first dip it into the milk and egg mixture, allowing any excess to drip off. Then, coat the chicken in the seasoned mix, pressing gently to ensure an even coating. Place the coated chicken fingers on a plate or baking sheet.

Step 4: Make the Spicy Sauce

In a separate bowl, mix together the Sriracha hot sauce, Tabasco sauce, honey, and melted butter. This spicy sauce will not only flavor your chicken fingers but also serve as a delicious dipping sauce.

Step 5: Heat the Oil

In a large frying pan, add enough olive oil to cover the bottom (about 1/4 inch deep) and heat over medium-high heat. To test if the oil is ready, drop a small piece of the coating mix into the oil; if it sizzles, it’s time to fry!

Step 6: Fry the Chicken Fingers

Carefully place the chicken strips into the hot oil, being sure not to overcrowd the pan. Cook for about 4-5 minutes on each side, or until they are golden brown and cooked through (internal temperature should reach 165°F). Transfer the cooked chicken fingers to a plate lined with paper towels to absorb any excess oil.

Step 7: Garnish and Serve

Once the chicken fingers are cooked, drizzle them with the spicy sauce and sprinkle with fresh parsley for a pop of color. Serve hot with additional sauce on the side for dipping.

Seasonal Spins

Summer: Pair with a refreshing mango salsa for a sweet and spicy contrast.
Fall: Serve with a side of roasted sweet potatoes for a cozy meal.
Winter: Enjoy alongside a warm bowl of Cajun Chicken Noodle Soup for a hearty combo.
Spring: Freshen it up with a side salad topped with citrus vinaigrette.

What Not to Do

Don’t skip the seasoning: The flavor comes from the spices, so make sure to include them all!
Don’t overcrowd the pan: Fry in batches to ensure even cooking and a crispy texture.
Don’t rush the oil heating: Properly heated oil is key to achieving that perfect golden crust.
Don’t forget to check for doneness: Use a meat thermometer to ensure chicken is fully cooked.

Prep Ahead & Store

You can prep these Spicy Sriracha Chicken Fingers ahead of time! Simply coat the chicken strips and place them in the fridge for up to 24 hours before frying. This allows the flavors to meld beautifully.

Leftover chicken fingers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F for about 10-15 minutes until warmed through and crispy again.

Final Thoughts

In the world of easy weeknight dinners and fun party appetizers, these Spicy Sriracha Chicken Fingers stand out as a delicious and memorable choice. Their crispy texture and tantalizing flavor make them a hit with family and friends alike. Don’t be surprised if they disappear within minutes! So, roll up your sleeves, gather your ingredients, and get ready to indulge in the spicy goodness of these chicken fingers. Enjoy every crispy, flavorful bite!