Recipe courtesy of Queen's Comfort
Save Recipe Print
1 hr
35 min
2 servings



To make the batter, mix the corn starch, flour and baking powder, and then add 2 cups cold water.

To make the breading, combine the breakfast cereal and panko, and mix together in a mixing bowl.

Dissolve the sugar in 3 cups water on the stovetop, in pot set over low heat. Once dissolved, increase the heat to medium and cook until the mixture turns amber brown, 10 minutes. Remove from the heat and add the heavy cream, bacon, Sriracha and chile flakes.

Preheat the oil to 350 degrees F.

Dip the chicken slices into the batter, then into the breading. Deep-fry the chicken fingers 4 at a time until golden brown and cooked through. Serve with the red chile bacon caramel sauce.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Mini Zeppole with Caramel Marsala Dipping Sauce

Recipe courtesy of Food Network

Easy Caramel Sauce

Recipe courtesy of Ree Drummond

Homemade Frozen Chicken Fingers

Recipe courtesy of Food Network Kitchen

Bacon-Wrapped Chicken Breasts

Recipe courtesy of Food Network Kitchen

Red Thai Curry Chicken Soup

Recipe courtesy of Food Network Kitchen

Chicken Enchiladas with Roasted Tomatillo Chile Salsa

Recipe courtesy of Tyler Florence

Spicy Thai Red Curry Chicken Casserole

Recipe courtesy of Katie Lee

Tony's Chicken Tenders with Honey Mustard Sauce

Recipe courtesy of The Neelys

Browse Reviews By Keyword

          Latest Stories