Buffalo Chicken Fingers From Pretzel Crisps Recipes

CRISPY BAKED BUFFALO CHICKEN FINGERS

Steps:

• If using chicken breasts, pound down and cut into strips.
• Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
• Place the corn flakes, salt, pepper, garlic powder, and smoked paprika into a food processor (you can do this in stages if the processor isn't large enough). Pulse 4-5 times until the cereal is broken down. Not completely crushed; some larger pieces can remain. Pour into a large bowl. Place the flour into a separate bowl. Then in a third bowl, whisk the eggs and milk together.
• Coat each chicken strip in flour, shaking off any excess. Then, dip in egg mixture and let any excess drip off. Then generously roll in the corn flakes, shaking off any excess. Place the chicken strips on the prepared baking sheet.
• Bake for 10 minutes. Turn each piece over and continue baking until the outside is crisp and the centers are cooked through, about more 10 minutes. Baking times may vary, just make sure the chicken is cooked through by cutting into a thick piece. If you like them browner, bake a couple minutes longer. Careful, you don't want to dry out the chicken inside.
• Allow to cool for 5 minutes on the baking sheet (we usually make the blue cheese sauce during this time), then carefully place the chicken fingers into a large bowl. Pour the buffalo sauce on top and gently stir to coat. Taste and add more sauce if desired. Serve warm with blue cheese dipping sauce.
• Stir sauce ingredients together in a small bowl and serve.
• Leftover chicken fingers keep well in the refrigerator for up to 1 week. Reheat in the microwave or for 10-12 minutes in a 350°F (177°C) oven.

BUFFALO CHICKEN AND BLUE PRETZEL CRISPS

Steps:

• Shred chicken and coat with hot sauce. Top Pretzel Crisps with chicken, celery, carrot and blue cheese.

BUFFALO CHICKEN FINGERS

Steps:

• Heat oven to 425°F. Line cookie sheet with foil; spray foil with cooking spray.
• In shallow dish, place buffalo wing sauce. In another shallow dish, mix bread crumbs, paprika, salt and butter. Dip chicken into wing sauce; coat evenly with bread crumb mixture. Place on cookie sheet.
• Bake uncovered 8 to 10 minutes or until chicken is no longer pink in center and coating is starting to brown. Serve chicken with dressing and celery sticks.

BUFFALO CHICKEN FINGERS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Coat a baking sheet with a nonstick spray.
• In a bag, mix together flour, 1/2 teaspoon garlic powder, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon salt. On a plate, mix the bread crumbs with the rest of the garlic powder, cayenne pepper, and salt.
• Shake the chicken pieces with the seasoned flour. Beat egg whites with 1 tablespoon water, and place egg mixture in a shallow dish or bowl. Dip seasoned chicken in egg mixture, then roll in the seasoned bread crumb mixture. Place on prepared baking sheet.
• Bake for about 8 minutes in the preheated oven. Use tongs to turn pieces over. Bake 8 minutes longer, or until chicken juices run clear.

BUFFALO CHICKEN & BLUE PRETZEL CRISPS

Steps:

• Shred chicken and coat with hot sauce.
• Top Pretzel Crisps® with chicken, celery, carrot and blue cheese.

BUFFALO CHICKEN FINGERS FROM PRETZEL CRISPS®

Steps:

• Using a rolling pin, crush Pretzel Crisps® until fine, but with some texture. Transfer to a clean plate. In a bowl, beat together the egg and one cup of the buffalo wing sauce, and set aside. Dip each chicken tender first in the egg mixture and roll to coat in the crushed pretzels.
• In a large skillet, heat oil over medium high heat until shimmering. Add chicken tenders and cook, turning often, until golden brown on all sides (about six minutes total). Transfer to paper towels to drain. In a small bowl, combine mayonnaise, sour cream, blue cheese, and Worcestershire sauce. Serve blue cheese sauce with chicken and remaining 1/2 cup or reserved wing sauce.