BUFFALO CHICKEN FINGERS
A restaurant favorite with a crunchy twist! It takes just 30 minutes to make these crispy and spicy Buffalo Chicken Fingers!
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 160, Carbohydrate 13 g, Cholesterol 45 mg, Fat 1, Fiber 0 g, Protein 14 g, SaturatedFat 2 1/2 g, ServingSize 3 Chicken Strips, Sodium 380 mg, Sugar 0 g, TransFat 0 g
BAKED BUFFALO CHICKEN FINGERS
These Baked Buffalo Chicken Fingers are perfect for an easy, tasty dinner, or an appetizer for a crowd. They're quick, crispy, and taste delicious dipped into bleu cheese with chopped celery and carrots on the side!
Provided by Ashlyn Edwards | Belle of the Kitchen
Time 30m
Number Of Ingredients 8
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!
Nutrition Facts : Calories 328 kcal, Carbohydrate 18 g, Protein 27 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 103 mg, Sodium 1553 mg, Fiber 1 g, ServingSize 1 serving
BUFFALO CHICKEN FINGERS
These buffalo chicken fingers those times when you crave buffalo chicken and must have it or you will die. Made from scratch, with no added chemicals or processed ingredients!
Provided by Elizabeth Lindemann
Categories Chicken
Time 25m
Number Of Ingredients 9
Steps:
- Season the chicken on both sides with salt and pepper.
- Heat 2 tablespoons olive oil and 2 tablespoons butter in large skillet.
- Place flour in a shallow bowl or dish, and beat eggs with milk in another bowl.
- Dredge the chicken in flour, then dip in egg mixture, then dredge in flour again.
- Fry chicken in oil, approximately 3-4 minutes on each side, or until cooked (this depends on how thick the chicken is cut) Add more butter/olive oil if necessary.
- Meanwhile, melt hot sauce and butter in a small saucepan together.
- When chicken is done cooking, drizzle hot sauce mixture over the chicken fingers.
Nutrition Facts : Calories 578 kcal, Carbohydrate 25 g, Protein 31 g, Fat 39 g, SaturatedFat 19 g, Cholesterol 224 mg, Sodium 1191 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BUFFALO CHICKEN FINGERS
Make and share this Buffalo Chicken Fingers recipe from Food.com.
Provided by Brenda.
Categories Lunch/Snacks
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 14
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 STYLE CHICKEN FINGERS
A serving of these contains half the calories and two-thirds less fat than the same serving size of traditional buffalo wings
Provided by weekend cooker
Categories Poultry
Time 1h5m
Yield 24 chicken fingers, 24 serving(s)
Number Of Ingredients 9
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.
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