Capital D-ying over the recipe for Thai Sticky Chicken Fingers, which are going to be a smash hit at your Super Bowl watch party (or dinner tonight!) After learning which teams are going to the Super Bowl this year (and totally guilty of asking my husband for the sole purpose of creating a themed dish for you) I decided to throw a theme out the window and instead concentrate on creating a dish that you’re going to crave until you physically make then sink your teeth into, because that’s exactly how I’d describe Thai Sticky Chicken Fingers – craveable!
Watch How to Make Them
What are Thai Sticky Chicken Fingers?
Chicken breasts sliced into strips are coated in a gluten-free breading that’s spiked with sliced almonds for a spectacular crunch that, get this, actually stays on the chicken fingers! How many times have you made homemade chicken fingers or chicken breasts only to have the breading fall off after pulling them out of the oven? I’ll show you my secret to making sure it stays firmly in place.
After baking, the chicken strips are tossed in a sticky-savory-sweet, Thai-inspired sauce then placed back in the oven for a few minutes to create a fabulous tacky coating. These chicken fingers are going to knock your socks off. A little sweet, a little heat, and perfectly crunchy and sticky. Grab a wet wipe. I recently heard that pizza is the #1 food people eat during the Super Bowl but seriously, ditch the grease and make a batch of these bad boys instead. You won’t regret it!
How to Make This Recipe
Start by pulverizing 1/2 cup sliced almonds in a food processor until they’re mostly crumbs, like the photo below, then add to a shallow dish like an 8×8 baking dish.
Next, process 4 cups Rice Chex to create 2 cups crumbs OR measure out 2 cups panko-style gluten free bread crumbs. I like Schar brand!
Add the crumbs to the almonds in the shallow dish then season lightly with salt and pepper and set aside.
Next get the chicken ready. Chicken tenders work great for this recipe, but they are SO expensive. Chicken strips are a cinch to make from chicken breasts! That said, slice 1-3/4lbs chicken breasts into 1″ strips then add them to a gallon size Ziplock bag with 1/2 cup gluten-free flour (or AP flour if not GF) plus 3/4 teaspoon salt and 1/2 teaspoon pepper then shake until well coated.
Working in batches, shake any excess flour from the chicken strips then dunk them in a shallow dish with 2 eggs whisked with 2 Tablespoons milk, then roll in the crumbs, pressing to make sure they stick to the chicken strips. Place the chicken strips on 2 baking sheets that have been lined with parchment paper, or foil sprayed VERY well with nonstick spray.
How to Make Your Chicken Breading Stick
Now, this is the important part! Place the baking sheets into the refrigerator for 20-30 minutes to give the breading a chance to adhere to the chicken strips. This is what will prevent it from falling off the chicken fingers once they’re baked. Miracle secret revealed!
After the resting period, spray the tops of the chicken strips with nonstick spray or olive oil then bake for 10 minutes at 425 degrees. Turn the strips over, spray the tops with nonstick spray, then place back into the oven, flipping and rotating the baking sheets to ensure even cooking. Bake for 7-9 more minutes or until the chicken fingers are golden brown and cooked through. Meanwhile, get the sticky Thai sauce cooking! To a saucepan add 1/2 cup each sweet chili sauce and water, 1/4 cup each brown sugar and gluten-free Tamari, 2 Tablespoons each rice vinegar and lime juice, 1/2 teaspoon ground ginger, 1/4 teaspoon red chili pepper flakes, and 1 microplaned or minced garlic clove. Honestly it sounds like a lot of ingredients but I usually have 99% of them on hand. Bring the sauce to a boil then reduce the heat to medium and simmer until slightly thickened and reduced, 5-6 minutes.
Pour the sauce into a large bowl then dunk the chicken fingers in using tongs until well coated and place back onto the baking sheet. Bake for 4-5 more minutes, watching carefully to avoid burning, then pull them out.
Transfer the chicken fingers to a platter then sprinkle with more sliced almonds and chopped cilantro for freshness and color, then feast!
Crunchy, sweet, salty, STICKY – you’re going to love these chicken fingers on game day or any day! Serve with rice and steamed broccoli to make it a meal or place on a platter to nibble on throughout the game. Enjoy!
More Craveable Chicken Recipes
Chicken Pad Thai Chicken Fried Rice Gnocchi Chicken Pot Pie Pizza Chicken BBQ Chicken Quesadillas Baked Chicken Thighs
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