Sourdough Cracker Chicken Fingers
1 lb
boneless chicken legs or thighs
1 tsp
kosher salt
1 tsp
smoked paprika
2 Tbs
hot sauce (we like Crystal)
3/4 cup
5.3 oz (1 package)
Sourdough Crackers, finely ground

Your favorite food, only better. As seriously game changing as these crackers are on a cheeseboard or straight from the box, they’re even more mind blowing as a little twist on a classic. Try it - thank us later.


  1. Place chicken pieces between two pieces of plastic wrap. Pound the chicken until each piece is 1” thick. Cut into 1 ½” strips.

  2. Mix salt, smoked paprika, hot sauce and milk together in a small bowl.

  3. Combine marinade and chicken in a large ziploc bag and refrigerate 30 minutes or up to four hours.

  4. Preheat oven to 400 degrees.

  5. Place Sourdough Cracker crumbs in a large shallow bowl and transfer chicken from marinade to dredge in crumbs. Arrange on baking sheet, leaving 1” between each piece of chicken.

  6. Bake for 18-20 minutes, or until thermometer inserted into the thickest part of the chicken reads 165 degrees.

**add your favorite dipping sauce - we like an intense mustard

In this recipe

Sourdough Crackers