Apps, Main Meals, Meat, Meat Appetizers, Poultry, Recipes

Crispy Chicken Fingers with Sriracha-Mayo

May 9, 2015

 Crispy Chicken Fingers

Yields: 6 servings

1 serving: 3-4 pieces
Time: 15 minute marinade: 12 minute cook-time


E: Today is Saturday, and we are having a low-key day. Sam made margaritas last night, and we rented a movie. So we slept-in this morning. I read, did my nails, and went on a light 2 mile-run. When I got back from my run Sam was running errands at the local hardware store. We are currently trying to install a shed.  Sam text me that his cousin Mike, who lives around the corner from our place, was going to stop-by. Mike was nearby because he was at the park by our house playing with his daughter. His wife was not with him, she was celebrating an early mother’s day by going antique-shopping with her mom. (That is so cute, by the way.) Mike and lil Gracie couldn’t stay for dinner. It was a shame because Sam has been smoking a leg of lamb since we woke-up. We are having it for dinner.  Anyways, I was starving and I figured we could all use some finger food for the short visit. I remembered I had chicken breast thawing in my fridge, so I decided to make these bad boys.  I served the chicken fingers with a sriracha-mayo-ketchup mix and a side of ketchup for my picky eater. These are so easy. They are healthier because they are baked, rather tan deep fried. The panko gives it a nice crunchy taste. 

We’ll see how the leg of lamb turns out. I’m planning on making a special dessert I can bring to mother’s day brunch tomorrow. Wish me luck, I hope it turns out like I imagine it in my head. Now back to watching Warriors basketball. Toodles. 


3 chicken breasts

kosher salt

ground pepper

1 ½ cup buttermilk or mix equal parts milk and vinegar

2 cups panko

1 cup bread crumbs

½ tablespoon onion powder

½ tablespoon garlic salt

2 teaspoons paprika (leave-out if you are sensitive to spice)

2 teaspoons ground pepper

kosher salt, pinch


Preheat your oven to 500 degrees.


I should start by saying that as a rule of thumb I use one breast for two people. Adjust the chicken breast amount accordingly. Cut your chicken breast in half, thick wise, as if you were going to butterfly it. This will reduce the thickness of the chicken strip. Then cut each separate chicken breast half into strips lengthwise. I try to cut them all about the same size so they cook evenly. If you encounter one piece of chicken that is thicker than an another, then cut the strip skinnier to account for the thickness. Place the chicken strips into a deep glass dish. Pour in the buttermilk. I almost never have buttermilk on hand. I used regular 1% cow’s milk with equal parts distilled vinegar. You will see that the mixture will curdle. That’s normal. Let it marinade for a minimum of 15 minutes. Meanwhile your oven will be preheating, likely it takes about 15 minutes for the oven to reach the temperature.


Next prepare your crunchy coating. Mix the remaining ingredients in a separate deep glass baking dish. Dip the marinated chicken into the dry mix. Use your fingers to cover the strips and press down on the chicken so all it is fully coated. Place the chicken strips on a baking sheet, non stick. If it’s not non-stick, spray some cooking spray, or grease it with olive oil. Place the strips about 1-inch apart. Bake for 12 minutes.


dipping sauce:

Mix olive-oil mayonnaise, sriracha and ketchup together. I use a ratio of 2:1:1. Maybe more sriracha, because I like spicy food. You can also eat these with a honey mustard mix, or just ketchup.



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