Chicken Fingers with Tangy Sriracha Ketchup

chicken fingers with sriracha ketchup

Thank you to Hip Chick Farms for sponsoring this post.

As any parent knows, our children arrive on the planet with their own distinct personalities. They go on to develop passions all their own, ones that are often wildly different from ours, opening us up to new ways of looking at the world, both practical (how to stream movies on an iphone) and personal (how to see a homeless person with innocent eyes).  Over the past year, my youngest daughter, Virginia, has been a one-girl-band of consciousness-raising around animal rights. She’s gotten me to swear off beauty products tested on animals (buh bye Chanel) and to commit more seriously to buying humanely raised meat and chicken.

A Better Buy

And so, it seemed like perfect timing when I was approached recently by Hip Chick Farms, a poultry brand with a philosophy around food that aligns very much with our new world order. Founded by two women, one of whom is a chef who worked under Alice Waters of Chez Panisse, the company makes a line of organic, locally sourced poultry products that are certified by the Global Animal Partnership.


Truth? I’d never in 19 years of parenting actually purchased a box of chicken fingers before. Not that I have anything against them, I just never felt the need. But the Hip Chicks ones are worth a second look. They’re made with the same sorts of ingredients as I’d put into a from-scratch version of crispy chicken. I browned them in the oven for me and Mr. Mom’s Kitchen for lunch one day, figuring there would be leftovers for the kids to snack on. Dunked into a Tangy Sriracha Ketchup? Our lunch disappeared in a matter of minutes.

Sorry kids.

A Peek at How They’re Made

To find out where you can find Hip Chick in your neck of the woods, head here. And to get a peek into how these Hip Chicks make their nuggets, click on the video below.

P.S. Keep your eyes on the Hip Chick Farms website next month for their Free Range Sweepstakes and a chance to win a Big Chill Retro Range oven.

Chicken Fingers with Tangy Sriracha Ketchup

Course Lunch, Main Course
Prep Time 5 minutes
Servings 2 to 3 servings
Author Katie Morford


  • One 8-ounce box Hip Chick Organic Chicken Fingers
  • 1/4 cup ketchup
  • 1/4 teaspoon sriracha (more if you like things super spicy)
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon maple syrup


  1. Preheat oven to 400 degrees F. Put the chicken fingers on a baking sheet and cook according to package directions.
  2. In a small bowl, stir together the ketchup, sriracha, 1 teaspoon balsamic vinegar, and maple syrup.
  3. Serve chicken fingers with dipping sauce.



01.10.2017 at 12:05 PM #


Awesome!! Thank you so much for the dip recipe and great post. HCF sounds like a great product for a busy gal like myself 🙂

01.10.2017 at 12:05 PM #

Katie Morford

They’re pretty darn delicious, I have to say.

01.11.2017 at 8:04 AM #

Katie Cavuto

Yumm! I’d feel pretty good feeding these to my little guy. Thanks for sharing!!

01.11.2017 at 8:04 AM #

Katie Morford

I bet your little guy would love them 🙂

01.11.2017 at 8:16 PM #

Sally @ Real Mom Nutrition

I love the sound of that sauce! Pinning for later. Thanks Katie!

01.12.2017 at 8:53 AM #

Anne @Craving Something Healthy

I’m another one who’s never bought a box of chicken fingers, but sometimes I do like them on a salad. Thanks for sharing – I’ll check them out! And yes, to that ketchup!

01.12.2017 at 8:53 AM #

Katie Morford

Nice idea…adding to a salad. Thanks for the tip!

01.12.2017 at 8:11 PM #

Kristina @ Love & Zest

holy yum. I saw these on IG and was likeeeee I NEED THEM. They look so dang good.

01.13.2017 at 9:04 AM #

Emily | EmPowered Nutrition

I have to check these out! I’m still a sucker for a yummy chicken finger 🙂

01.13.2017 at 11:46 AM #

Jessica @ Nutritioulicious

So great to have some healthy convenience foods you can feel good about feeding the family. That sriracha ketchup sounds like the perfect pairing!

01.13.2017 at 2:04 PM #

Amy Gorin

Such a fun idea!

05.24.2017 at 5:08 PM #

janet novak

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