Sunday, September 14, 2014

Buffalo Chicken Fingers

Today was Football Sunday so we decided to do a healthier, homemade version one of our all-time favorite football finger-foods... Buffalo Chicken Fingers!

Who doesn't love Buffalo Chicken Fingers!? They are spicy and crunchy... and dipped in ranch dressing they make the perfect finger-food or appetizer. You can cut the chicken fingers up and put them on salads or use them on a sandwich, so they make awesome leftovers!

For this Buffalo Chicken Fingers recipe, all you need are a few ingredients and a few minutes. They are so easy to make, you'll never need to go out for your favorite finger-food again! There is no frying required... these Buffalo Chicken Fingers bake in the oven. Also, since you can control the amount of hot sauce on the chicken fingers they are much healthier than your restaurant version. The light layer of panko breadcrumbs crisps up nicely, giving this crowd-pleasing favorite a great crunch and texture! 

Oh so good... we love this easy homemade version of Buffalo Chicken Fingers!

Buffalo Chicken Fingers
recipe from
makes 4 servings

4 skinless, boneless chicken breast halves - cut into finger-sized pieces
1/4 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon salt
3/4 cup panko bread crumbs
2 egg whites, beaten
1 tablespoon water
1/2 cup Frank's Red Hot sauce

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.

Brush or drizzle Frank's Red Hot sauce on top of pieces. 

Bake for about 8 minutes in the preheated oven. Use tongs to turn pieces over. Brush with Frank's Red Hot sauce on other side of chicken. Bake 8 minutes longer, or until chicken juices run clear. Brush with more Frank's Red Hot sauce before serving, if desired.

So YUMMY!!!! 

These Buffalo Chicken Fingers are just as good as your restaurant version! I couldn't believe how easy they were to make too. Served with some of our Oven Baked 'French Fries', it was the perfect Football Sunday meal! Don't forget the ranch dressing for dipping.


- Janel

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