Description
Crispy oven-baked sticky chicken fingers coated in a crunchy breadcrumb crust and glazed with a sweet and tangy buffalo brown sugar sauce, served alongside a creamy and tangy yogurt blue cheese dipping sauce. Perfect as a flavorful appetizer or casual main dish that combines spicy, sweet, and savory flavors with a crunchy texture.
Ingredients
For the Chicken Fingers
- 1 pound chicken tenders
- Kosher salt and pepper, to taste
- Garlic powder, to taste
- 1 cup flour
- 2 large eggs, lightly beaten
- 3/4 cup panko breadcrumbs
- 1/4 cup seasoned fine breadcrumbs
- Olive oil spray (or nonstick/coconut oil/avocado oil spray)
For the Sticky Sauce
- 1 cup brown sugar
- 1/4 cup buffalo wing sauce
- 3 tablespoons unsalted butter
- 1 tablespoon water
For the Yogurt Blue Cheese Sauce
- 1 cup plain Greek yogurt
- 1 lemon, juiced
- Big pinch kosher salt and pepper
- 3/4 cup crumbled blue cheese
- 2 green onions, thinly sliced
Instructions
- Preheat and Prepare Baking Setup: Preheat your oven to 425°F (220°C). Line a baking sheet with a wire rack and spray the rack generously with olive oil or nonstick spray to ensure the breading sticks well to the chicken.
- Prepare Breading Stations: Arrange three bowls or plates – one with flour, the second with lightly beaten eggs, and the third with a mix of panko and seasoned fine breadcrumbs.
- Season and Bread Chicken: Season the chicken tenders on both sides with kosher salt, pepper, and garlic powder. Dredge each tender in the flour, then dip into the egg, and finally coat thoroughly with the breadcrumb mixture, pressing gently to adhere. Place each breaded tender on the prepared wire rack.
- Bake the Chicken: Bake the breaded chicken tenders on the wire rack at 425°F for 12 minutes. Carefully flip each tender and bake for an additional 12 minutes until golden and cooked through.
- Make the Sticky Sauce: While chicken bakes, combine brown sugar, buffalo wing sauce, unsalted butter, and water in a medium saucepan over medium heat. Whisk continuously until the sugar dissolves. Bring the mixture to a boil, then reduce to a simmer and cook for 2 minutes. Remove from heat and let cool slightly.
- Glaze the Chicken: Once the chicken is done baking, gently transfer the tenders to a plate or bowl, drizzle them immediately with the sticky sauce, and toss lightly to coat. Avoid letting them sit long in the sauce to prevent the breading from becoming soggy.
- Prepare Yogurt Blue Cheese Sauce: In a bowl, combine Greek yogurt, lemon juice, kosher salt, pepper, crumbled blue cheese, and sliced green onions. Mash the blue cheese into the yogurt as you stir until well combined. Serve immediately or refrigerate until ready to use.
- Serve: Plate the sticky chicken fingers and serve alongside the yogurt blue cheese sauce for dipping. Enjoy hot for best texture and flavor.
Notes
- Using a wire rack during baking helps keep the chicken crispy on all sides.
- For extra spice, add a pinch of cayenne powder to the breadcrumb mixture.
- You can prepare the yogurt blue cheese sauce up to a day in advance; store covered in the refrigerator.
- Adjust the buffalo wing sauce quantity in the sticky sauce to your preferred heat level.
- Leftover sauce can harden as it cools—reheat gently before serving.
