It’s official: I’m obsessed with these crispy, sticky chicken fingers.
These are incredible: saucy, crunchy, sweet and savory, with an optional hint of heat. Best of all, they’re baked — not fried — so you get that satisfying crisp without the mess.
They’re perfect for a snack, a fun weeknight dinner, game day, or just because. We make chicken fingers often in this house; they’re a longtime favorite for salads, dinners, or simply served with a big pile of fries.
Over the years I’ve refined my method so these come out reliably crispy and golden on the outside and tender inside. They rival most fried versions and are easily one of our favorite homemade takes on chicken fingers.
What takes them over the top is the sticky glaze. It’s a simple combination of brown sugar, butter and buffalo wing sauce (or your preferred hot sauce) with a splash of water. The glaze melts into the crisp coating for sticky, shiny, intensely flavorful bites. If you’d prefer less sweetness, you can reduce the sugar slightly, but the brown sugar is what gives the sauce that perfect stickiness. Alternatively, use the sauce as a dip if you don’t want to coat the chicken.
You can easily kick up the heat with extra hot sauce or a pinch of cayenne if you like things spicy. I prefer a milder version, but it’s totally flexible.
To balance the sweet and spicy chicken, I serve these with a cooling yogurt blue cheese sauce. Plain Greek yogurt, a squeeze of lemon, salt and pepper, plenty of crumbled blue cheese and some thinly sliced green onions make a tangy, creamy dip that pairs perfectly with the fingers. It’s refreshing and cuts through the richness of the glaze.
Everyone loves them.
The combination of crunchy, baked chicken with the sticky glaze and the tangy blue cheese dip tastes completely restaurant-worthy and is addictive. I’ve had requests to make these multiple times in a week — they’re that good.
Below is the full recipe with clear steps. It’s easy to follow and yields a crowd-pleasing dinner for four. Make the dip ahead if you like — it stores well in the fridge — and toss the baked fingers in the warm sauce just before serving so the breading stays crisp.
Sticky Chicken Fingers with Yogurt Blue Cheese
Sticky Chicken Fingers with Yogurt Blue Cheese Sauce
4
people
15
30
45
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 stick and ensures even crisping.
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Set up three shallow bowls or plates: flour in one, beaten eggs in the second, and a mixture of panko and seasoned fine breadcrumbs in the third.
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Season the chicken tenders with salt, pepper and garlic powder on both sides. Dredge each piece in flour, then egg, then press into the breadcrumb mixture until well coated. Arrange the coated tenders on the prepared wire rack.
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Bake for 12 minutes, carefully flip each piece, 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 and the mixture comes to a boil. Reduce to a simmer and cook for 2 minutes, then remove from heat and let it cool slightly.
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When the chicken is done, transfer pieces to a bowl or plate and drizzle with the warm sauce. Toss gently — don’t let the chicken sit too long in the sauce, as it will thicken and can pull off the breading. Serve immediately with the yogurt blue cheese dip.
yogurt blue cheese
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Stir together the Greek yogurt, lemon juice, salt, pepper, crumbled blue cheese and sliced green onions. Mash the blue cheese into the yogurt as you mix. Serve immediately or chill in the fridge ahead of time.
Main Course
American
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