OMG… There are just some dishes that do not require much of an explanation. Tonight’s dinner just happened to be one ofthose dishes. Our family LOVES chicken especially when it has a crispy exterior and a moist interior. It’s the perfect combination of amazingness and scrumptiousness! Don’t get me wrong. Breaded and baked chicken is yummy, but you know what? It’s boring, so why not elevate the flavors by tossing them in a delicious sauce!
Finger-licking good chicken is one thing that I haven’t found in Shanghai. You know what I’m talking about… Chicken that leaves a thick coating of sticky sauce on your fingers! Yesterday on Facebook a recipe for said chicken popped up in my newsfeed. HALLELUJAHHHHHH!!!
Enough Said. Just make this tonight trust me!
FINGER-LICKING CHICKEN FINGERSINGREDIENTS
- 3-4 chicken breasts, pounded to ½ inch thickness
- ½ cup flour
- 3 eggs + 2 tablespoons water
- 1 cup panko bread crumbs
- 1½ cups brown sugar
- ⅓ cup Frank’s Buffalo hot sauce (I added a couple of dashes of Tabasco to spice it up!)
- ½ teaspoon garlic powder
- 2 tablespoons water
- Preheat oven to 425 and grease a baking sheet with cooking spray.
- Slice chicken breasts into strips. Toss chicken and flour to coat the chicken.
- 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. Bake 15 minutes, then turn chicken to crisp the other side. Bake an additional 15 minutes or until chicken is browned and cooked through.
- While chicken is cooking, prepare the sauce. Add brown sugar and sauce in a medium sauce pan 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, using tongs to toss chicken one at a time in the sauce. Drizzle any leftover sauce on the chicken.
- Serve warm with blue cheese dressing and celery.