Copy-Cat Wingers Sticky Chicken Fingers

One last Super Bowl food inspiration for you all before the big day tomorrow.  Who doesn't love Wingers?  And for those of you who have never been there, you're missing out so you need this recipe!  The sauce is gooey and sticky and amazing.

What you need:

chicken-

6-10 thawed chicken tenderloins (1/2 inch thick)

1 cup flour

2 eggs mixed with 2 Tbs of water

1 cup planko bread crumbs

sauce-

1 1/2 cup brown sugar

1/3 cup Franks Hot Sauce- original or buffalo

1/2 tsp garlic powder

2 Tbs water

- Preheat oven to 425 degrees.  Spray a large cooking sheet with non stick spray.

- Beat eggs and water in a bowl and set aside.  Pour bread crumbs into another bowl and set aside.

- Place flour into a large plastic bag and add the chicken.  Shake around until each chicken is covered completely with flour.

- Dip the flour covered chicken into the eggs, then in the bread crumbs, covering each chicken tender.

- Place on the cooking sheet and cook for 25 minutes.

- For the sauce- in a sauce pan, add brown sugar and hot sauce.  Stir and bring to a boil.  Once boiling, remove sauce pan from heat and add garlic powder and water.  Stir until well combined.

- Dip chicken into the sauce and serve with ranch (optional).

Enjoy!

Inspired from http://lecremedelacrumb.com