Homemade Chicken Fingers with “Comeback” Sauce

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There are some foods that I know I can order from pretty much any restaurant and I will be happy with what I receive. Chicken strips if one  of those meals. Although chicken strips, nuggets, and fingers are all shaped different,  they are basically the same thing.

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Another thing that is always the same for me? It’s all about the sauce in which I dip my chicken! Plain old ketchup is fine, but I definitely love ranch and fry sauce, or “comeback sauce.” Fry sauce is essentially just mayo and ketchup mixed together, but this sauce has a few spices which make it that much more tantalizing. Its called comeback sauce for a reason- you can’t help but keep coming back for more!

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The chicken fingers are baked and not fried, so they are a much healthier option to feed your family. My kids gobbled them right up! I prefer to make them into “fingers” so I have less dredging to do, but they can just as easily be made into nuggets, although you will probably need to adjust your cooking time.

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Homemade Chicken Fingers with “Comeback” Sauce


  • ½ cup mayonnaise
  • 2 tablespoons ketchup
  • 2 tablespoon hot sauce (like Texas Pete)
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • 3 cups corn flakes
  • 1/3 cup grated Parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • pinch of pepper
  • 1 lb. boneless chicken breasts
  • 1/4 cup flour
  • 2 large eggs, beaten


  • Mix all ingredients together until smooth.
  • Cover and store refrigerated until ready to serve.
  • Cut chicken breasts into nugget-sized pieces. Set aside.
  • -Preheat oven to 425 degrees. Grease cookie sheet.
  • -Put flakes in large plastic bag and crush to fine texture. Pour into medium-sized bowl. Add Parmesan cheese, salt, onion powder, garlic powder, and pepper to corn flakes.
  • -Place eggs in separate small bowl.
  • -Place flour in separate small bowl.
  • -To bread chicken, coat chicken piece in flour, shaking off excess. Dip in the egg, coat in corn flake mixture.
  • -Arrange chicken on prepared baking sheet til golden brown (about 12-15 minutes).
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