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Crispy Baked Chicken Fingers With Sriracha Comeback Sauce

Prep Time:

20 mins.

Cook Time:

30 mins.


4 servings

Seasoned mayonnaise is the secret to this baked chicken, hidden under a savory crust of panko bread crumbs and Parmesan cheese. If you have a convection oven, use that function and bake at 400 degrees. The Comeback Sauce is great on anything, including sandwiches.


Crispy Baked Chicken Fingers

  • 1 pound chicken breasts, cut in 1-inch-wide strips
  • Favorite chicken seasoning
  • ⅓ cup Blue Plate® Mayonnaise
  • ¼ teaspoon Creole seasoning
  • 1 cup panko bread crumbs
  • ½ cup shredded Parmesan cheese
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon white pepper

Sriracha Comeback Sauce

  • 1 cup Blue Plate® Mayonnaise
  • 2 tablespoons ketchup
  • 2 tablespoons Sriracha hot chili sauce
  • 1 tablespoon olive oil
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon sweet or hot paprika


Crispy Baked Chicken Fingers

  1. COAT a shallow baking pan and a rack that fits inside it with nonstick spray. Preheat oven to 425 degrees.
  2. DRY chicken pieces with paper towels and season lightly with chicken seasoning. Let sit while mixing the mayonnaise and bread crumb mixtures.
  3. COMBINE mayonnaise and Creole seasoning in a small bowl. In a pie plate or large shallow bowl, mix bread crumbs, cheese, onion and garlic powders and white pepper.
  4. BRUSH chicken pieces with mayonnaise mixture on both sides. Use the one-wet one-dry method for hands: Hold chicken in one hand and brush on the mayonnaise; use the other hand to press it into the crumbs and turn it, pressing the second side into the crumbs to adhere. Put the coated chicken on prepared rack.
  5. BAKE 25 to 30 minutes, just until juices run clear or an instant-read thermometer reads 160 degrees. Do not overbake. Serve hot with the sauce.

Sriracha Comeback Sauce

  1. MIX all ingredients in a medium bowl. Cover and refrigerate. Keeps well for 1 week.