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Sticky Finger Chicken Tenderloins

A lighter take on "wings," perfect for appetizers, game day, or even on a salad!

Ingredients

For the Chicken Tenderloins

  • 1 lb chicken tenderloins (~453 g)
  • 1/2 c pickle juice
  • 1/4 c low fat milk
  • 2 tsp powdered sugar
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika

For the Sauce

  • 50 g brown sugar (1/4 cup)
  • 1 and 1/2 tbsp Frank's Hot Sauce
  • 1 tbsp water

Instructions

For the chicken tenderloins.

  • Marinate thawed chicken tenderloins for 30 minutes in a mixture of the pickle juice and milk.
  • After 30 minutes has passed, take out the tenderloins and discard remaining marinade. Pat the chicken tenderloins dry with a paper towel.
  • In a small bowl, combine the powdered sugar, salt, pepper, garlic powder, and paprika. Stir to combine them and then sprinkle them over the tenderloins.
  • Heat the grill to high and cook over high heat until the tenderloins are cooked through.

For the sauce

  • In a small sauce pan, stir together the brown sugar, water, and hot sauce over medium heat. Continue cooking, stirring frequently, until the brown sugar has dissolved and the mixture begins to boil and thicken. Remove from heat and allow to cool completely.
    Note: It is actually best to make this ahead to allow sufficient time to cool!

To serve

  • Combine the cooked tenderloins and the sticky sauce. Serve with ranch dressing and celery as an appetizer, or in a loaded salad!

Notes

Macros for 79 g are 0.5F/13.5C/24.9P, 152 calories.
Find this recipe on MyFitnessPal by searching "How We Macro Sticky Finger Chicken Tenderloins."