Winger’s Sticky Fingers

• Meat

  • 3 Chicken breast
  • 1/2 cup Frank's red hot sauce

• Produce

  • 1/2 tsp Garlic powder
  • 1 Green onions or chives

• Refrigerated

  • 3 Eggs plus

• Condiments

  • 1 Ranch dressing

• Baking & Spices

  • 1 1/2 cups Brown sugar
  • 1/2 cup Flour

• Bread & Baked Goods

  • 2 cups Panko bread crumbs

• Dairy

  • 4 tbsp Butter

• Liquids

  • 2 tbsp Water

Found on auntbeesrecipes.com

Description

Ingredients

• 3 chicken breast
• 1/2 cup flour
• 3 eggs plus 2 Tbsp cold water
• 2 cups panko bread crumbs
• 4 Tbsp butter
• 1.5 cups brown sugar
• 1/2 cup franks red hot sauce
• 1/2 tsp garlic powder
• 2 Tbsp water
• green onions or chives
• ranch dressing

Directions

• Heat oven to 425 degrees. Slice chicken breasts into strips. Add strips and flour to a large ziplock bag. Toss to coat. (I did this in 2 batches to make it easier to coat the chicken) Place panko bread crumbs in a shallow dish. In another shallow dish, whisk together egg and water. Place flour coated chicken into egg then press into bread crumbs on all sides. Place butter on a Pam sprayed cookie sheet and place in the oven to melt it. Once butter is melted, add chicken fingers and bake on 1 side for 10 minutes. Carefully turn chicken over and bake on the other side for 10 more minutes. Meanwhile, prepare the sauce.
• Add brown sugar and hot sauce to 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.
• Once chicken is done, toss in sauce and drizzle with ranch dressing and garnish with green onions or chives. Enjoy!