Winger's Sticky Fingers
Now you can make famous Winger’s sticky fingers right at home anytime you get a craving. Three easy steps will put these saucy baked chicken strips on the table in just 30 minutes!
Servings:4 servings
Ingredients
- 3-4 chicken breasts, pounded to ½ inch thickness
- ½ cup flour
- 3 eggs
- 2 tablespoons water
- 1 cup panko bread crumbs
Sticky Finger Sauce
- 2 tablespoons butter
- 1 ½ cups brown sugar
- ⅓ cup Frank's hot sauce , (it can be original or buffalo flavor)
- ½ teaspoon garlic powder
- 2 tablespoons water
Instructions
- Preheat oven to 425 and grease a baking sheet with cooking spray. Slice chicken breasts into strips. Add chicken strips and flour to a large ziplock bag. Seal and toss to coat chicken in flour.
- Place panko crumbs in a bowl. In another bowl whisk together eggs and water. Dip flour-coated chicken strips into egg mixture, then toss in panko crumbs to coat.
- Place coated chicken pieces on greased baking sheet and spray heavily with cooking spray. Bake 15-20 minutes until chicken is browned and cooked through.
- While chicken is cooking, prepare the sauce. Melt butter in a medium sauce pan over medium-high heat. Add brown sugar and hot sauce 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.
- When chicken strips are done cooking, toss in sauce. Serve warm with ranch dressing if desired.
Notes
These taste best served fresh but can be refrigerated and reheated in the oven!
Nutrition
Calories: 676 kcal, Carbohydrates: 105 g, Protein: 44 g, Fat: 9 g, Saturated Fat: 2 g, Trans Fat: 1 g, Cholesterol: 232 mg, Sodium: 999 mg, Potassium: 843 mg, Fiber: 1 g, Sugar: 82 g, Vitamin A: 241 IU, Vitamin C: 2 mg, Calcium: 135 mg, Iron: 3 mg
