Chicken Fingers Buffalo Style 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.

BAKED BUFFALO CHICKEN FINGERS

Steps:

• Preheat oven to 400 degrees. Line a large cookie sheet with aluminum foil. Place a raised wire rack (like a cookie cooling rack) on top of the cookie sheet and spray with cooking spray. The rack will allow your chicken fingers to cook without getting mushy, and the spray will keep them from sticking to the rack!
• Melt butter in a bowl in the microwave, then combine with the buffalo wing sauce and mix well. Remove 2 Tablespoons of the sauce and set aside to reserve for topping the chicken fingers later.
• Place the panko breadcrumbs in a shallow bowl. In another separate shallow bowl, stir together the flour, garlic salt, paprika, and pepper to taste.
• Dredge the chicken tenderloins in the flour, then dip into the buffalo sauce mixture. Next dip into the panko breadcrumbs and coat well, pressing the panko into the chicken. Place each tenderloin on to the prepared wire rack.
• Spray the tops of the chicken with oil or cooking spray, then bake in the preheated oven for 8-10 minutes. Flip the chicken fingers and bake for an additional 8-10 minutes until golden and cooked through. Remove from the oven, and drizzle a small amount of the reserved buffalo sauce over the tops of each chicken finger, about 1 teaspoon each. Serve with bleu cheese dip, celery, and carrots. Enjoy!

BUFFALO CHICKEN TENDERS

Steps:

• PLACE chicken and flour in large resealable plastic bag; toss to coat. Place eggs in shallow dish. Place panko in separate shallow dish. Dip chicken into eggs, then into panko, turning to coat well.
• HEAT oil in 12-inch nonstick skillet over medium-high. Cook chicken 6 to 8 minutes or until cooked through and crispy, turning once.
• TOSS chicken in Buffalo Wings Sauce. Serve immediately.

BUFFALO STYLE CHICKEN FINGERS

Steps:

• Preheat oven to 425 degrees.
• In a shallow bowl, combine crushed cornflakes, parsley, and salt.
• Cut chicken breasts into strips 3/4 inches by 3 inches.
• In a bowl, combine the 2/3 cup blue cheese salad dressing, water and hot pepper sauce.
• Add chicken, and stir to coat.
• Roll chicken pieces individually in crumb mixture to coat.
• Place chicken strips in a single layer in two lightly greased 15x10x1 baking pans.
• Bake one pan at a time for 18-20 minutes or until chicken is no longer pink, and crumbs are golden.
• To serve, transfer chicken to a serving platter.
• Serve warm with celery sticks, and additional blue cheese dressing for dipping.

BUFFALO CHICKEN FINGERS

Steps:

• Preheat oven to 450 degrees.
• Line a 13x9x2 baking pan with aluminum foil and oil lightly.
• In a shallow dish, whisk the egg whites with the water for about 1 minute, or just until frothy.
• In another shallow dish, mix the bread crumbs with the ground red pepper.
• Dip the chicken fingers into the egg white mixture and roll in the seasoned bread crumbs.
• Place in baking pan and drizzle with the 2 tbsp of oil.
• Bake uncovered 5 minutes on each side or until crispy and golden brown.
• While the chicken is baking, prepare the dipping sauce.
• In a medium sized bowl, blend all dipping sauce ingredients together.
• Spoon into small individual bowls if desired.

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 TENDERS OR FINGERS

Steps:

• Prepare chicken tenders as directed on the package and keep warm.
• Meanwhile, combine remaining ingredients in a medium-sized bowl and microwave for 1-2 minutes, until butter is melted.
• Dip each piece of chicken into the hot sauce; serve immediately with Bleu cheese dressing.