Capital Duh-eyeing over today’s recipe for Thai Sticky Chicken Fingers, which are going to be a smash hit at your Super Bowl watch party this weekend (or like, dinner tonight!)
After learning which teams are going to the Super Bowl this year (and totally guilty of asking Ben 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!
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 taste and 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. And good tacky. Not like, blatantly cutting someone in line at the fish market, which I’ve been fuming over for the past four days. COME ON! Anyway, 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 or chopper until they’re mostly crumby, like the picture below, then add to a shallow dish like an 8×8 baking dish.
I originally made these chicken fingers with just gluten-free bread crumbs but added almonds into the breading mix after Ben suggested it.
He said, and I quote, “You should put almonds in there. They used to do it at Jimmy’s (the restaurant he worked at in high school,) and they won awards like, all the time, or whatever.” Love it. Anyway, they were a great addition for not only amping up the Thai-inspired taste, but also giving the chicken fingers a deep, satisfying crunch.
Next, process 4 cups gluten-free Rice Chex to create 2 cups crumbs OR measure out 2 cups panko bread crumbs (dish WILL NOT be GF if using normal panko bread crumbs.) Alternatively, you could add the Rice Chex to a big Ziplock bag then roll over it with a rolling pin until pulverized.
Add the crumbs to the almond crumbs in a shallow dish then season lightly with salt and pepper and set aside.
Next get the chicken ready. As I mentioned, I made my own chicken fingers by slicing 1-3/4lbs chicken breasts into 1″ strips. This is a much more economical way to get chicken fingers vs buying chicken tenderloins which usually cost a couple bucks more.
Toss the chicken strips in a bag with 1/2 cup gluten-free (or all-purpose flour if you do not need to eat 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 (any kind – I used unsweetened almond 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 foil and 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 (and a partridge in a pear tree.) Honestly it sounds like a lot of ingredients but I had 99% of them already on hand. Bring the sauce to a boil then reduce the heat to medium and simmer until slightly thickened and reduced, 5-6 minutes.
Ok I have to show you the sweet chili sauce I used. I found this in the health food section at the grocery store and it is sooooo good! Frank’s also has a version but this is the most homemade-tasting sweet chili sauce I’ve ever had. Definitely not tooth-achingly sweet like some other bottles I’ve tried!
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!
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Thai Sticky Chicken Fingers
Description
Gluten-Free Thai Sticky Chicken Fingers are crunchy, sticky, and irresistible - perfect for game day!
Ingredients
- 1-3/4lbs chicken breasts cut into 1” thick strips
- 1/2 cup gluten-free or all-purpose flour (dish will not be GF if using AP flour)
- salt and pepper
- 2 eggs
- 2 Tablespoons milk (any kind, I used unsweetened almond milk)
- 4 cups gluten-free Rice Chex pulverized into 2 cups crumbs OR 2 cups panko bread crumbs (dish will not be GF if using panko)
- 3/4 cup sliced almonds, divided
- 1/4 cup cilantro, chopped
- For the sauce:
- 1/2 cup sweet chili sauce
- 1/2 cup water
- 1/4 cup brown sugar
- 1/4 cup gluten-free Tamari or soy sauce (dish will not be GF if using soy sauce)
- 2 Tablespoons rice vinegar
- 2 Tablespoons fresh lime juice
- 1/2 teaspoon ground ginger
- 1 glove garlic, microplaned or minced
- 1/4 teaspoon red chili pepper flakes (or more or less)
Directions
- Line 2 baking sheets with foil then spray very well with nonstick spray and set aside.
- Whisk eggs and milk in a shallow dish. Add 1/2 cup almond slices to a food processor then process until mostly fine crumbs and then pour into another shallow dish. Add Rice Chex to food processor then process until fine crumbs and then add to almond crumbs. (Alternatively you could add Rice Chex to a large Ziplock bag then pulverize by rolling over the bag with a rolling pin.) Season almond + bread crumb mixture lightly with salt and pepper.
- Add flour, 3/4 teaspoon salt, and 1/2 teaspoon pepper to a large Ziplock bag then toss with chicken fingers until well coated. In batches, shake excess flour from chicken fingers then dunk into egg mixture, and then roll in almond + bread crumb mixture, pressing to make sure crumbs stick. Place onto prepared baking sheets then refrigerate for 20-30 minutes to let breading fully adhere - don’t skip this step or breading will fall off. Preheat oven to 425 degrees.
- Spray tops of chicken fingers with extra virgin olive oil or nonstick spray then bake for 10 minutes. Flip then spray tops of chicken fingers again with nonstick spray. Place back into the oven, flipping and rotating baking sheets, and then bake for 7-9 more minutes or until chicken fingers are golden brown and cooked through.
- Meanwhile combine ingredients for sauce in a small saucepan then bring to a boil over medium-high heat. Lower heat to medium then cook until sauce is reduced and slightly thickened, 5-6 minutes. Pour into a wide bowl then dunk baked chicken fingers into sauce using tongs and place back onto baking sheets. Bake for 4-5 more minutes, watching closely to avoid burning, then serve sprinkled with remaining 1/4 cup sliced almonds and chopped cilantro.
Notes
Sauce slightly adapted from Simple Comfort Food.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Video
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!
I love this recipe so much! I serve it with a lemon almond basmati rice. I was wondering of the prepped, breaded chicken could be frozen?
Made this for dinner tonight and it did not disappoint. It was soooo yummy! We poured the extra sauce over the rice. I’ll be incorporating this into our regular meal rotation. Thank you so much for a tasty recipe!
That sounds so fantastic, Jessie! I’m so glad you loved this recipe!
The recipe for Sticky Chicken fingers that I found here was fantastic and loaded with such enriching sauce. Drizzled with some herbs, this was sheer a treat to the taste buds. I tried it twice, once with boneless strips and once with boned wings!
I’m so glad you loved this dish, Clara!
Can I use any type of nut? There is an almond allergy in the family.
You bet! I think pecans would be awesome!
Another great recipe from IGE! Although this does take time to make, the taste is worth the wait. it uses ingredients already on hand. I served this with a side of rice and broccoli to make it a meal.
Thank you so much for your review and recipe rating, Kate! I so appreciate it and am thrilled you enjoyed this recipe!!
O-M-YUM!!! My daughter helped me make these tonight and they were amazing. I have always been to intimidated to make homemade chicken fingers. These were super easy and the breading stuck great! Use the extra sauce to put over rice. Will definitely make again!
So, so thrilled these chicken fingers were a hit for you guys, Dawn! Thank you so much for your feedback and recipe rating!
Delicious!! Whole family loved them. Thanks for the great recipe!
Wohoo! Thrilled to hear it, Jane! Thank you so much for your feedback and recipe rating!
This look good. Where did you buy the sweet chili sauce you used.?
I buy it at HyVee! Thai Kitchen has a sweet chili sauce that seems to be more readily available.
These chicken fingers are AMAZING! They are flavourful, juicy and delicious. I am just wondering what the nutrition facts are?
I’m so so glad you enjoyed the recipe, Emma! I recommend MyFitnessPal if you need nutritional information!
This chicken recipe is fantastic. I did make a few changes but only because I don’t care for chicken breast and I’m not GF. Instead I used split chicken wings, which did take a bit longer to cook, and also used buttermilk with the egg mixture instead of milk adding a splash of lime juice. I’ve served this several times now and always they are a huge hit. Will be making these wings again and again that’s for sure. Thank you so much for sharing your wonderful recipe.
I’m so glad you were able to make this recipe your own, Sue!! Thank you so much for your feedback and recipe rating!
FINALLY got an air fryer, and was wondering if these could be made in an AF to make them even crispier before the final saucing. Have you tried making these in your AF?
I haven’t but I bet they’d be awesome!! Let me know if you give it a go!
I follow the recipe but took twice as long. The batter was too thick and tasted like chicken with regular sweet Chilli sauce. I will not make this again.
Can I use sliced pork chops with this recipe?
Hi Debra! I’ve never tried so I can’t say for sure, and recommend a proper cooking time. I’m sorry!
Can I freeze these before putting on the Thai sauce?
I’ve made this chicken twice since discovering it last week, it is that good. My husband (not GF) says this is some of the best homemade chicken we’ve ever had. We’re going to try it as a Nashville hot chicken next. I’m not one to leave reviews typically but this GF chicken recipe deserves all the stars!!
Ahh, thank you so much, Lucy – I so appreciate your review and awesome comments!! I saw someone make Nashville hot chicken with honey on Tik Tok the other day…oh my lord…
Absolutely delicious!! And loved the chicken/fridge tip – I normally put the strips in the fridge before coating until they are tacky, but your way is much faster. Instantly saved to my Best of the Best file. So flavorful and easy to follow instructions. A+++
Thank you so much for your awesome review, Shawn! I’m so glad the breading tip was helpful. :) Thank you also for your feedback and recipe rating!
Delicious! We make it all the time
Love to hear that, Tess!! Thank you so much for your feedback and recipe rating!
Could you freeze these?
I love this recipe ! They are so delicious and are so tender. I have shared it with multiple family members who enjoy them as much as we do. Can you coat these the day before or the morning of, or will they get soggy. I would love to be able to save some time prepping the day of. Thanks.
I’m so glad to hear that, .Lorraine! You can definitely coat ahead a day ahead of time.