Name: Winger’s Sticky Fingers
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 3–4 chicken breasts, pounded to 1/2-inch thickness; 1/2 cup flour; 3 eggs + 2 tbsp water; 1 cup panko bread crumbs; 1 1/2 cups brown sugar; 1/3 cup Frank's hot sauce (original or buffalo flavor); 1/2 tsp garlic powder; 2 tbsp water

Pre-flight checklist

Before you start

Preheat the oven to 425°F and grease a baking sheet with cooking spray
Pound the chicken to 1/2-inch thickness

Flight plan

Method

Slice the chicken breasts into strips. Put the strips and flour in a large zip-top bag, seal and toss to coat.
Put the panko in a bowl. In another bowl, whisk the eggs and water. Dip the floured strips into the egg, then toss them in the panko to coat.
Place the coated chicken on the greased baking sheet and spray heavily with cooking spray. Bake 15 to 20 minutes, until browned and cooked through.
While the chicken bakes, make the sauce. Stir the brown sugar and hot sauce in a medium saucepan over medium-high heat until melted and boiling. Remove from the heat and stir in the garlic powder and water until smooth.
Toss the baked chicken strips in the sauce and serve warm with ranch dressing if you like.

Notes & tips

Recipe adapted from Six Sisters' Stuff by Creme De La Crumb.

Winger’s Sticky Fingers

Before you start

Method

Notes & tips

More from the notebook

Slow-Cooker Buffalo Chicken Dip

Lasagna a la Mom

Asian Ground Beef Bowl