Buffalo Chicken Fingers Food

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 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/ TENDERS

Steps:

• Preheat the oven to 425°. In a medium bowl, combine the breadcrumbs, salt and pepper. In a shallow bowl, beat the eggs. Coat a chicken piece with the breadcrumbs, dip in the eggs, then coat again with the breadcrumbs; place on a plate. Repeat with the remaining chicken.
• In a large, heavy skillet, heat 1/4 cup olive oil over medium-high heat until shimmering. Add half of the chicken tenders and cook, turning once, until golden, about 4 minutes. Transfer to a baking sheet. Repeat with the remaining chicken. Bake until cooked through, about 10 minutes.
• Microwave the butter at medium power until melted, 45 seconds. Stir in the hot sauce.
• Place the chicken tenders on a large platter, drizzle with the sauce and top with the blue cheese.

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 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.

BUFFALO CHICKEN TENDERS

Steps:

• Preheat deep fryer to 360 degrees.
• Combine chicken tenders and hot sauce in plastic bag. Store in refrigerator for 30 minutes to an hour.
• Combine flour, Cajun seasoning, and salt on one plate. Put buttermilk on second plate.
• Place chicken tenders in flour and dredge to coat. Transfer to buttermilk, dredge, then return to flour and dredge once more. You should have a nice, thick crust.
• Place breaded tenders on a wire rack for 5 minutes, to set the crust. If you skip this step, the crust may fall off during frying.
• After crust has set, dredge once more in flour and drop into oil. You can skip the final dredge, but I find it makes for a crispier result.
• Fry for 4-6 minutes until golden, brown, and delicious.