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Sweet & Spicy Chicken Fingers

Sweet & Spicy Chicken Fingers

Sweet and spicy is like a party for your mouth. The chicken is spicy, the coating is crispy and sweet and you’ll wish you’d made more. For an even crispier bite, roll the strips in the crumbs a second time. - Jenny Jones

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Makes: 16 - 20 fingers

Sweet & Spicy Chicken Fingers

Ingredients:

  • 2 boneless chicken breasts (3/4 to 1 pound total)
  • 1/2 cup flour
  • 2 teaspoons ground red cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 Tablespoons sugar
  • 1 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground pepper

  • 1 cup whole wheat bread crumbs
  • 1/2 cup brown sugar
  • 2 teaspoons paprika
  • 1/2 teaspoon salt
  • freshly ground pepper to taste

  • 2 egg whites
  • 1 Tablespoon Tabasco sauce

Instructions:

  1. Preheat oven to 450°. Allow at least 1/2 hour.
  2. Line a baking sheet with foil, shiny side up. Grease well with oil.
  3. Lay down a long strip of wax paper. Combine flour thru pepper at one end and crumbs thru pepper at the other end.
  4. Place a bowl in between for the egg whites & Tabasco.
  5. Place chicken between sheets of plastic and flatten with a mallet to 1/2-inch even thickness. Don’t over-pound or it will fall apart. Slice into 1/2-inch strips.
  6. Coat each strip with flour, dip into egg whites, then coat with crumbs. Place on baking sheet – be sure pieces do not touch.
  7. Bake about 15 minutes, turning over once with tongs.

6 Comments on "Sweet & Spicy Chicken Fingers"

  1. Tayyaba

    Hi jenny,

    One request can you please upload video of this recipe.love your cooking.
    Thanks

  2. Hannie

    As crispy as if deep fried! Saves on time (standing frying), money (on oil) and more importantly Health! I tried the oven method with breaded fish – (sole) YUM!

  3. Galanw

    Couldn’t wait to try this after after successfully making and loving the ribs and lemon chicken cutlets. This recipe was tasty, but the instructions were not as clear as the others:
    1- Two chicken breasts, or the breasts from two chickens? I used the breasts from two chickens (4 breasts) and even then, there was an excessive amount of flour and crumb mixtures left over.
    2- Half inch strips? The photo doesn’t look like half inch. I cut each breast into three pieces and it looked like your photo.
    3- Ground red pepper? Two mega markets didn’t have it. I assume you didn’t mean Cayenne Pepper, for two tsp. would raise the roof.
    4- Thirty minute assembly time? With how many robots assisting? It took me almost an hour until I got it into the oven.
    Result was good. But Lemon Chicken Cutlets were better with half the work.

    I enjoy your website and videos.
    Galanw

    • Jenny

      I’m very sorry for any confusion. I’ll do my best to respond to each question:
      1 – As with my lemon chicken cutlets, it is two chicken breasts and not the breasts from 2 chickens. I will add the weight to my recipe to help clarify. I always have flour and crumbs left over but I use lots to make sure it doesn’t run out, which would create extra work.
      2 – The chicken IS cut into 1/2-inch strips. I think they puff up a little after the batter and baking but they are cut into 1/2-inch strips.
      3 – It IS 2 teaspoons of cayenne pepper (I will clarify that in the recipe) but my spice bottle reads “red pepper (cayenne).” It does not raise the roof because most of it stays in the flour. I tried using less but they were not spicy at all.
      4 – I do my best on the time without rushing but maybe it took longer because you doubled the recipe.
      I’m glad you liked some other recipes but I’m always sad when someone is disappointed. 🙁

      • Galanw

        I’m really impressed with how quickly you clarified those items. I forgot to mention that I used one tsp. of paprika in the flour in place of the ground red pepper and everyone loved the taste and the kick. I can’t wait to try it with the cayenne to see the difference it makes.

        I wasn’t disappointed in the recipe. It was delicious even though I misinterperted some of the instructions. I just had more of a challenge getting it together than your others.

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