It’s official: I’m obsessed with these crispy, sticky chicken fingers.
They are incredible — saucy, crunchy, sweet, savory and with just a touch of heat if you like. Best of all, they’re baked, not fried.
Perfect as a snack, a fun weeknight dinner, Super Bowl fare or simply because you want something delicious today.
We’ve always loved homemade chicken fingers in this house. I first started making them long before the blog—years ago—and they’ve been a favorite ever since. They’re great on salads, perfect for dinner, and one of Eddie’s most-requested dishes.
Over time I’ve refined the method so the chicken comes out tender inside and super crispy on the outside every time. These baked fingers are reliably crunchy and delicious.
We honestly prefer these to most fried versions — though I still have a soft spot for Chick-fil-A — but these hold their own and then some.
The sticky sauce takes these over the top. I’ve made this recipe multiple times in a week by request — it’s that good.
Everyone loves them.
The sauce gives these chicken fingers a restaurant-quality finish.
The sauce combines brown sugar, butter and buffalo wing sauce (or any hot sauce you prefer) with a splash of water if needed. It’s sweet, tangy and perfectly sticky. If you’re watching sugar, you can try reducing it, but this balance is what creates that glossy, clingy coating. If you’d rather not coat the chicken, the sauce also makes a fantastic dip — addictive, really.
If you like more heat, add extra hot sauce or a pinch of cayenne. I keep it mild, but it’s easy to adjust.
Don’t skip the blue cheese yogurt dip. It’s bright and creamy: Greek yogurt, lemon, salt, pepper and plenty of crumbled blue cheese or gorgonzola. The cool, tangy dip is a lovely contrast to the sweet, sticky chicken.
If you prefer ranch, use your favorite recipe as an alternative dip.
Now please run and make them!
Sticky Chicken Fingers with Yogurt Blue Cheese
Sticky Chicken Fingers with Yogurt Blue Cheese Sauce
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Ingredients
sticky chicken
- 1 pound chicken tenders
- kosher salt and pepper
- garlic powder
- 1 cup flour
- 2 large eggs, lightly beaten
- 3/4 cup panko breadcrumbs
- 1/4 cup seasoned fine breadcrumbs
- olive oil spray or other nonstick spray
- 1 cup brown sugar
- 1/4 cup buffalo wing sauce
- 3 tablespoons unsalted butter
- 1 tablespoon water
yogurt blue cheese
- 1 cup plain Greek yogurt
- 1 lemon, juiced
- big pinch of kosher salt and pepper
- 3/4 cup crumbled blue cheese
- 2 green onions, thinly sliced
Instructions
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Preheat the oven to 425°F. Line a baking sheet with a wire rack and spray the rack with nonstick spray. This helps the breading adhere and crisp up.
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Set up three bowls or plates: flour in one, beaten eggs in the second, and a mix of panko and seasoned fine breadcrumbs in the third.
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Season the chicken all over with salt, pepper and garlic powder. Dredge each piece in flour, then the egg, then the breadcrumb mixture, pressing so the crumbs stick. Place each coated piece on the prepared wire rack.
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Bake for 12 minutes, carefully flip the pieces, then bake for another 12 minutes until golden and cooked through.
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While the chicken bakes, combine brown sugar, buffalo wing sauce, butter and water in a small saucepan over medium heat. Whisk until the sugar dissolves. Bring to a boil, watching closely, then reduce to a simmer and cook for 2 minutes. Remove from heat and let cool slightly.
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When the chicken is done, transfer pieces to a bowl or plate and drizzle the sauce over them. Toss gently to coat — don’t let the chicken sit too long in the sauce or the breading can soften and tear. Serve immediately with the yogurt blue cheese dip.
yogurt blue cheese
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Stir the Greek yogurt, lemon juice, salt, pepper, crumbled blue cheese and sliced green onions together in a bowl, mashing the cheese into the yogurt as you go. Serve right away or chill ahead of time.
Did you make this recipe?
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