Sriracha Chicken Fingers

Sriracha Chicken Fingers
A grown-up version of chicken fingers, these will fly off the plate in no time!
Ingredients for Chicken
  1. Buttermilk 2 c
  2. Dried chives 1 ½ T
  3. Garlic (minced) 1 clove
  4. Hot sauce 4-5 dashes
  5. Chicken tenderloins 1 ½ lbs.
  6. Unsweetened cornflakes 4 c
  7. Garlic powder 1 t
  8. Kosher salt 1 ½ t
  9. Black pepper ½ t
  10. Dried parsley 1 ½ t
  11. Cornstarch ⅔ c
  12. Olive oil 2 T
Ingredients for Sauce
  1. Ketchup ⅔ c
  2. Sriracha 1 T
  3. Honey 2 t
  4. Fresh ginger (peeled and grated) 2 t
  5. Black pepper ½ t
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  1. To make the sauce, combine all ingredients in a bowl; refrigerate.
  2. For chicken, preheat oven to 400 F and place a large ovenproof skillet on the rack.
  3. 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.
  4. In food processor, combine cornflakes, garlic powder, chives, salt, black pepper; pulse until crumbly. Add parsley and pour onto a plate.
  5. 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.
  6. Bake 12 minutes; flip; bake 8 minutes more.
  7. Remove; cool 5 minutes; serve with Sriracha sauce.
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