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Sticky Finger Quesadilla

Quick and Easy Homemade Sticky Fingers

Author Sunup to Sundown

Ingredients

  • 3-4 chicken breasts, cut into strips (1/2 inch thickness)
  • 1/2 cup flour
  • 3 eggs
  • 2 tbsp water
  • 1 - 1 1/2 cup(s) panko bread crumbs

Sticky Finger Sauce

  • 4 tbsp butter
  • 3 cups brown sugar
  • 2/3 cup Frank's hot sauce (buffalo sauce)
  • 1 tsp garlic powder
  • 4 tbsp water

Instructions

  1. Preheat oven to 425 degrees. Prepare a baking sheet by greasing with cooking spray or lining with parchment paper.

  2. Slice chicken breasts into 1/2 inch thick strips. Add chicken strips and flour to a large ziploc bag. Seal and toss to coat chicken in flour.

  3. Place panko crumbs in a bowl. In another bowl whisk together eggs and water. Dip flour-coated chicken strips into egg mixture, then toss in panko crumbs to coat.

  4. Place coated chicken pieces on prepared baking sheet. Bake chicken for 15-20 minutes until chicken is browned and cooked through.

  5. While chicken is cooking, prepare the sauce. Melt butter in a medium sauce pan over medium-high heat. Add brown sugar and hot sauce and stir over medium-high heat until melted and mixture comes to a boil. Remove from heat and stir in garlic powder and water until smooth.

  6. When chicken strips are done cooking, toss in sauce. Serve warm with a mixture of ranch and sticky finger sauce.

To make Sticky Finger Quesadillas

  1. Heat a cast iron pan or skillet on medium high heat. Add butter or oil to the pan.

  2. Place a flour tortilla in the pan and sprinkle cheese evenly on one half of the tortilla.

  3. Lay 3-4 sticky fingers over the cheese. Drizzle more sauce if desired.

  4. Fold the tortilla closed and let first side get golden brown.

  5. Flip the quesadilla to allow the other side to get golden brown.

  6. Remove from pan, cut into triangles. Serve with a dipping sauce of a combination of ranch dressing and sticky finger sauce.