Crunchy-Sticky Chicken Fingers (Egg-Free/Gluten-Free/Dairy-Free)
Crunchy, crispy, sticky oven-baked chicken fingers that are egg-free & gluten-free?!! YUP. The coating is only ONE ingredient; granola - Nana Joe’s Paleo Sunrise Series Orange, Almond Butter & Pecan Granola (made into granola ‘breadcrumbs’ in the food processor). So easy to make too. The citrus-y, brown sugar-hot honey Sticky Sauce is an absolute dream; takes these drool-worthy chicken fingers to a whole other level of deliciousness! Perfect to serve as an appetizer on game day or for any party. This is my recipe entry for the Recipe Rumble. I’m on The Crunch Bunch team.
PREP TIME
15 minutes to 20 minutes
COOK TIME
26 minutes
INGREDIENTS
15
Serves: 6-12
Ingredients
- 2.5 lb2.5 lb2.5 lb Chicken Breasts, Boneless Skinless, Sliced into strips that are between 3-4 inches long and 3/4-inch thick (wide)
- 1 oz1 oz1 oz Avocado Oil Spray, For generously spraying to coat chicken strips before coating in granola ‘breadcrumbs’
- 1.75 cups1.75 cups1.75 cups Paleo Sunrise Granola: Orange, Almond Butter & Pecan - Nana Joes, Chopped in food processor until granola resembles breadcrumbs
- 1 cup1 cup1 cup Light Brown Sugar
- 0.333 cup0.333 cup0.333 cup Orange Juice, Pulp-free
- 0.25 cup0.25 cup0.25 cup Plant-Based Butter, To keep recipe dairy-free
- 1 Tbsp1 Tbsp1 Tbsp Water
- 0.25 cup0.25 cup0.25 cup Hot Honey
- 1 pinch1 pinch1 pinch Salt, A generous pinch
- 4 Tbsp4 Tbsp4 Tbsp Plant-Based Mayonnaise, To keep recipe egg-free
- 1 Tbsp1 Tbsp1 Tbsp Dijon Mustard, Creamy Dijon
- 1 Tbsp1 Tbsp1 Tbsp Hot Honey
- 2 tsp2 tsp2 tsp Orange Juice, Fresh-squeezed from navel orange or pulp-free juice from bottle
Sticky Sauce
Citrus-Kissed Creamy Hot Honey Mustard Dip (optional)
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 425°. Line a large, rimmed baking sheet with parchment paper. Place a large, nonstick wire rack inside parchment-lined baking sheet (wire rack should extend to the sides of baking sheet - see photo 5). Spray wire rack with avocado oil spray.
- Add chicken strips to large plate. Generously spray chicken with avocado oil spray (you can’t really measure the exact amount of avocado oil spray used, however, you want to make sure each chicken strip is lightly-yet-fully coated).
- Add granola ‘breadcrumbs’ to a shallow bowl.
- On kitchen counter, set up a little assembly line (chicken next to bowl of granola ‘breadcrumbs’ next to sheet pan fitted with wire rack).
- Dip each chicken strip in granola ‘breadcrumbs,’ pressing down gently and turning to completely coat each chicken strip. Place coated chicken strips on prepared wire rack, spacing closely but not touching - see photo 5).
- Bake on middle rack of oven for 14 minutes. Carefully turn each coated chicken strip over; bake additional 12 minutes.
- While chicken strips are baking, add brown sugar, butter, orange juice & water to small saucepan over medium heat, whisking as sugar and butter melt into a sauce (do not bring to a boil). Remove from heat; stir in hot honey and salt.
- If you’ll be serving with the dipping sauce (optional), make it while chicken is baking (can be stored in fridge until ready to serve). Combine egg-free mayonnaise, mustard, hot honey & orange juice (I used freshly-squeezed from a navel orange) in a small bowl.
- Place baked chicken strips in a serving dish. Pour sticky sauce all over chicken. Serve with just the sticky sauce or with the dip too. Serves 6-12 as an appetizer.
Notes
While I thoroughly enjoyed the dip with these Crunchy-Sticky Chicken Fingers, I also enjoyed them just as much without it; the Sticky Sauce adds so much saucy flavor. *DO NOT make in an air fryer. DO NOT pan-fry in a skillet. I have not tested either method & cannot say if the results will be the same. The oven-baked results were perfect. Please follow the instructions as written for best results.* If making as part of your meal prep routine, store chicken strips in fridge for 3 days. Delicious as a high protein lunch or on a salad. Delicious eaten cold too. Egg-free. Gluten-free. Dairy-free.
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About This Recipe
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Appetizers Dairy Free Egg Free Entrées Gluten Free Grain Free Poultry Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 894 |
| Fat: | 54 g |
| Carbohydrates: | 66 g |
| Protein: | 48 g |
| Cholesterol: | 142 g |
| Sodium: | 395 mg |
| Fiber: | 7 g |
| Sugars: | 51 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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One response to “Crunchy-Sticky Chicken Fingers (Egg-Free/Gluten-Free/Dairy-Free)”
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Ooh! I already know the coating is bomb but adding that sticky sauce is a level up!! Yum!!