Carl’s Sticky Chicken Fingers
Greetings food adventurers! Today we visit “Dungeon Crawler World: Earth” to try a dish named after one of the top ten crawlers of this season, Carl. During his time in the dungeon, Carl received the “Dungeon Anarchist’s Cookbook” which is full of goblin and chicken recipes galore. Although the crawlers can obtain food from other sources and do not need to cook, recipe books can be a great source of inspiration. Introducing: Carl’s Sticky Chicken Fingers!
Sticky Chicken Fingers are spicy, sweet, sticky, and surprising. The recipe calls for Frank’s Hot Sauce – because of course it does. I recommend Frank’s RedHot Original; use whichever variety you enjoy depending on your spice preference. This is basically spicy candied chicken. It sounds weird but it’s SO good.
Carl and his party are a bit busy figuring out how to survive the dungeon and make it to the next floor, but he can share his recipes with the creatures who serve as saferoom attendants who have nothing better to do all day than cook food for crawlers. You don’t even need to go into the dungeon, since this delicious chicken is easy to make at home.
*Inspired by the “Dungeon Crawler Carl” book series by Matt Dinniman which I highly recommend. Visit your favorite local independent bookstore for a copy! (Dungeon Crawler Carl does not specifically state that this recipe is in the cookbook, but how could it not be?)
(recipe adapted from Le Creme de la Crumb – copycat recipe for Winger’s restaurant’s amazing chicken)
Carl’s Sticky Chicken Fingers
Equipment
- Meat thermometer
- 2 large baking sheets
- Rolling pin or mallet (see note)
- Plastic wrap
- Tongs
Ingredients
- 3-4 large chicken breasts (3 lbs total)
- ½ cup all-purpose flour
- 2 large eggs (may need an extra depending on chicken strip size)
- 2-4 Tbsp water
- 3-4 cups panko bread crumbs
Sticky Finger Sauce:
- 3 Tbsp butter
- 2 cups brown sugar (not a typo, really 2 cups)
- ½ cup Frank's Red Hot sauce (original preferred)
- 3 Tbsp water
- ¾ tsp garlic powder
For Serving:
- Ranch dressing
- Celery sticks
Instructions
- Preheat oven to 425 F. Spray two cookie sheets with cooking spray.
- Place chicken breasts two at a time between large pieces of plastic wrap. Use a rolling pin or mallet* to pound the chicken to about 1/2" thick.
- Slice chicken breasts into strips.
- Add flour to a bowl or pie plate.
- Transfer chicken, a few strips at a time, to the bowl of flour, coating each piece. Set aside. Discard any remaining flour.
- Place panko crumbs in a bowl. In another bowl whisk together eggs and water.
- Dip flour-coated chicken strips into egg mixture, then press into the panko crumbs to coat each piece. (You may need extra panko depending on the size of your chicken pieces – add more to the bowl as needed, but remember that any extra must be thrown away to prevent contamination)
- Place coated chicken pieces on the prepared baking sheets.
- Bake sheets one at a time, 15-20 minutes until chicken is at least 165 F in the thickest parts. It will be pale and may not look done – use a meat thermometer to prevent overcooking.
Make Sauce While Chicken Cooks:
- MEANWHILE, prepare the sauce. Melt butter in a medium sauce pan over medium heat.
- Add brown sugar, hot sauce, and water. Stir over medium heat until melted and mixture comes to a boil.
- Allow sauce to boil for one minute, stirring constantly.
- Remove sauce from heat. Sprinkle in garlic powder and stir until smooth.
Finishing:
- When chicken strips are done cooking, let them rest for five minutes**.
- Use tongs to quickly dip each chicken strip in the sauce. Dip, flip, quick swirl around to coat the edges, then immediately back to the pan. When all chicken is coated, let it rest 5-10 minutes so the sauce can set. It should be sticky, not wet.
- Serve warm with ranch dressing and celery sticks. These taste best served fresh but leftovers can be refrigerated and reheated in the oven.
