How To Make Crispy Baked Buffalo Chicken Fingers
These baked buffalo chicken fingers are coated with crushed cornflakes for an extra crispy exterior. Serve them with a creamy blue cheese dip!
Serves:
Ingredients
- 1½lbschicken breasts,or tenders, skinless, boneless
- 5cupscorn flakes cereal
- ½tspsalt
- ½tspfreshly ground black pepper
- ½tspgarlic powder
- ½tsppaprika,smoked
- 1cupall purpose flour,spoon & leveled
- 2largeeggs
- ¼cupmilk
- 1cupSweet Baby Ray’s buffalo wing sauce,or more, depending on preference
For Optional For Serving:
- celery sticks
- blue cheese sauce
For Creamy Blue Cheese Dipping Sauce:
- ½cupmayonnaise
- ½cupsour cream
- 2tspmilk
- 1tspWorcestershire sauce
- ⅔cupblue cheese crumbles
Instructions
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If using chicken breasts, pound down and cut into strips.
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Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
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Place the corn flakes, salt, pepper, garlic powder, and smoked paprika into a food processor. Do it in stages if the processor isn’t large enough).
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Pulse 4 to 5 times until the cereal is broken down. Not completely crushed; some larger pieces can remain. Pour into a large bowl.
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Place the flour into a separate bowl. Then in a third bowl, whisk the eggs and milk together.
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Coat each chicken strip in flour, shaking off any excess. Then, dip in the egg mixture and let any excess drip off.
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Then generously roll in the corn flakes, shaking off any excess. Place the chicken strips on the prepared baking sheet.
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Bake for 10 minutes. Turn each piece over and continue baking for about 10 more minutes until the outside is crisp and the centers are cooked through.
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Baking times may vary, just make sure the chicken is cooked through by cutting into a thick piece. For browner chicken, bake 2 minutes longer. Be careful not to dry out the chicken inside.
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Allow to cool for 5 minutes on the baking sheet, then carefully place the chicken fingers into a large bowl.
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Pour the buffalo sauce on top and gently stir to coat. Taste and add more sauce if desired. Serve warm with blue cheese dipping sauce.
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Stir sauce ingredients together in a small bowl and serve.
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Leftover chicken fingers keep well in the refrigerator for up to 1 week. Reheat in the microwave or for 10 to 12 minutes in a 350-degree F oven.
Nutrition
- Calories: 922.93kcal
- Fat: 53.63g
- Saturated Fat: 16.58g
- Trans Fat: 0.19g
- Monounsaturated Fat: 16.41g
- Polyunsaturated Fat: 17.86g
- Carbohydrates: 57.76g
- Fiber: 2.85g
- Sugar: 6.06g
- Protein: 50.84g
- Cholesterol: 246.73mg
- Sodium: 934.05mg
- Calcium: 229.48mg
- Potassium: 753.04mg
- Iron: 13.65mg
- Vitamin A: 371.69µg
- Vitamin C: 9.04mg
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