RECIPE

Homemade Buffalo Chicken Fingers

Leave a Review | [get-favorites] | Jump to Recipe

This buffalo chicken finger recipe has been in the works for awhile. Every time I have made them they have been good, but not absolutely amazing. I really wanted to conquer this recipe, because hubs and I love all thing buffalo. Like buffalo chicken wings is a go to meal for us. Buffalo mac and cheese, sign me up. We do a lot of grilled chicken with buffalo sauce, so you get the picture. I love chicken fingers, however I really try to stay away from them in restaurants because they are fried. I am not a huge fan of fried food. Before you go wings are fried and you eat them, well most of the time we are able to get the wings grilled.

Let’s get back to these chicken fingers. I made them and was really blown away. They were juicy, full of flavor and cooked to perfection. First I add seasoning to the flour. Added a little bit of cayenne, gives it a little bit of heat. I also add garlic salt and pepper for more flavor. I also mix the eggs with milk, it really helps with the coating. I also double dip these babies twice…yes twice. I dip them all once set them on prepared pan and then I go back and start from the beginning and dip them all again. I have a pan that has a rack that goes in it and I cook them on that rack. If you don’t have a pan like that, just use a cooking rack with a baking pan that has sides to it.

Ingredients

2 lbs of boneless chicken tenders
1 cup all purpose flour
¼ tsp Cayenne pepper
½ tsp garlic salt
½ tsp black pepper
2 large eggs
1 cup milk
2 cups bread crumbs or Panko crumbs
Buffalo Sauce

Directions

Preheat the oven to 425.
Place a cooling rack in a baking pan with sides. (cooking the chickens on the cooling rack, help with the crispiness of the chicken fingers) Spray the cooling with cooking spray and set the pan aside.
Place your flour and seasonings in a shallow bowl/dish and whisk together.
In a separate bowl/dish whisk together the milk and the eggs thoroughly
In a third bowl/dish place your bread crumbs/Panko crumbs.
Make sure to pat your chicken dry. If you are using boneless chicken breast, make sure to cut the chicken into strips. You want strips on the smaller side.
Dip a piece of chicken into the flour, shake off excess flour, dip flour chicken into the milk/egg mixture, next dip into the bread crumbs. Place bread chicken on a prepared pan. Continue with each strip of chicken.
Once all the chicken is done, repeat a second time with each piece. This is a key into a good and crispy breading for the chicken.
Bake at 425 for 15-22 minutes. If your chicken is smaller check at 15 minutes for doneness. My strips were a little bit on the bigger side, they took 22 minutes. Carefully turn each chicken finger halfway through the bake time.
Remove cooked chicken fingers from the oven and place in a large bowl. Pour Texas Pete Buffalo sauce over them.