Sriracha Chicken Fingers
2016-07-05 07:45:14
A grown-up version of chicken fingers, these will fly off the plate in no time!
Ingredients for Chicken
- Buttermilk 2 c
- Dried chives 1 ½ T
- Garlic (minced) 1 clove
- Hot sauce 4-5 dashes
- Chicken tenderloins 1 ½ lbs.
- Unsweetened cornflakes 4 c
- Garlic powder 1 t
- Kosher salt 1 ½ t
- Black pepper ½ t
- Dried parsley 1 ½ t
- Cornstarch ⅔ c
- Olive oil 2 T
Ingredients for Sauce
- Ketchup ⅔ c
- Sriracha 1 T
- Honey 2 t
- Fresh ginger (peeled and grated) 2 t
- Black pepper ½ t
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Instructions
- To make the sauce, combine all ingredients in a bowl; refrigerate.
- For chicken, preheat oven to 400 F and place a large ovenproof skillet on the rack.
- Combine the buttermilk, 1 tablespoon chives, garlic, and hot sauce in a bowl. Sprinkle salt and pepper over chicken; place chicken in the buttermilk mixture to coat. Marinate in refrigerator 20 minutes.
- In food processor, combine cornflakes, garlic powder, chives, salt, black pepper; pulse until crumbly. Add parsley and pour onto a plate.
- Remove the skillets from the oven and coat with oil. Take chicken out of refrigerator; dredge in cornflake mixture, followed by buttermilk, and cornflakes again. Place in skillet.
- Bake 12 minutes; flip; bake 8 minutes more.
- Remove; cool 5 minutes; serve with Sriracha sauce.
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