Crispy Baked Buffalo Chicken Fingers

Crispy Baked Buffalo Chicken Fingers

Buffalo chicken fingers made with an extra crispy chicken classic soaked in buttermilk dredged in a homemade buffalo sauce.

Ingredients

• 1/2 teaspoon salt
• 2 large eggs
• 1/2 teaspoon garlic powder
• 1/4 cup (60ml) milk
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika
• 1 cup (125g) all-purpose flour
• 5 cups (140g) corn flakes cereal
• 1 and 1/2 pounds skinless, boneless chicken breasts or tenders
• 1 cup Sweet Baby Ray’s buffalo wing sauce

Creamy Blue Cheese Dipping Sauce

• 2 teaspoons milk
• 1 teaspoon Worcestershire sauce
• 2/3 cup (75g) blue cheese crumbles
• 1/2 cup (120g) sour cream
• 1/2 cup (104g) mayonnaise

Instructions

First, if using chicken breasts, pound and cut into strips.

Then, preheat the oven to 400 ° F (204 ° C). Line a large baking sheet with parchment paper or a silicone baking mat. Put aside.

Place the corn flakes, salt, pepper, garlic powder and smoked paprika in a food processor (you can do this in stages if the food processor is not large enough). Pulse 4-5 times until the cereal has broken down. Not completely overwritten; some larger pieces may remain. Pour into a large bowl. Place the flour in a separate bowl. Then, in a third bowl, whisk the eggs and milk together.

Coat each chicken strip with flour, shaking off any excess. Then dip in the egg mixture and let any excess drip off. Then roll generously 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 cooking until the outside is crisp and the centers are cooked, about 10 minutes more. Cooking times may vary, just make sure the chicken is cooked through by cutting it into a thick piece. If you like them more brown, cook for a few more minutes. Be careful, you don't want to dry the chicken inside.

Let cool for 5 minutes on the baking sheet (I usually make the blue cheese sauce during this time), then gently place the chicken fingers in a large bowl. Pour the buffalo sauce on top and stir gently to coat. Taste and add more sauce if desired. Serve hot with blue cheese sauce.

Blue cheese dip sauce: Combine sauce ingredients in small bowl and serve.

Leftover chicken sticks keep well in the refrigerator for up to 1 week. Reheat in the microwave or for 10 to 12 minutes in an oven at 350 ° F (177 ° C). Happy Cooking Time.