Buffalo Chicken Fingers

Food & Home, Rachel Maria's Recipes

It’s Super Bowl LIII on Sunday! I’m still sad that the Eagles are not going to be playing, but that doesn’t mean we can’t enjoy the game! We are hosting friends and family. (Honestly? If the Eagles were playing, I wouldn’t host anyone. Because, I’d be anti-social and glued to the TV. LOL!) Anyway, I made these buffalo chicken fingers last weekend, and they were a huge hit! I highly recommend you try these, immediately if not sooner! 

Buffalo Chicken Fingers

These look so much harder to make than they really are! Simply slice the chicken into the finger-size you want. Then after coating them with egg and the bread crumb mixture, fry them up!

Buffalo Chicken Fingers

They’re absolutely delicious and ready to serve, already. (You can set them aside for anyone who does not want them buffalo style. That’s what I love about this recipe!)

Buffalo Chicken Fingers

YES. You have to use Frank’s Original Sauce for this recipe. Otherwise it will not turn out nearly as good. Please, just trust me on this!

Buffalo Chicken Fingers

When making the sauce, you can experiment with more or less of the brown sugar. My advice, is to start out with less. You can always add more. Also, this sauce isn’t super hot. I think it’s justenough spicy. 

Buffalo Chicken Fingers

Be sure to serve this in a nice shallow dish. With blue cheese crumbles and scallions! You can also add in some carrots, celery, and blue cheese dressing on the side.

Buffalo Chicken Fingers

Yield: 4

Buffalo Chicken Fingers

Ingredients

  • 1.5 lbs. Boneless Chicken Breasts, Sliced into Strips
  • 2 Large Eggs
  • Italian Style Bread Crumbs
  • Garlic Powder
  • Salt, Pepper
  • Olive Oil
  • 4 T Butter (Half Stick)
  • 2 Cups Franks Hot Sauce
  • 1/3 Cup Brown Sugar
  • Blue Cheese Crumbles
  • 1/4 Sliced green onion (scallions)
  • Celery Sticks and Blue Cheese Dressing, optional

Instructions

  1. Mix 2 eggs in a shallow bowl.
  2. Combine bread crumbs, garlic powder, salt, and pepper in a second shallow bowl.
  3. Coat bottom of a Large Fry Pan with Olive Oil and heat over Medium-High Flame.
  4. Dip chicken slices (fingers) into egg mixture, followed by bread crumb mixture.
  5. (Be sure to coat both sides of chicken.)
  6. Cook chicken pieces for about 5 minutes on each side, or until golden brown and cooked through.
  7. Remove chicken and place on a plate.
  8. In a small saucepan, melt butter over low heat. Add Franks hot sauce and brown sugar.
  9. Mix well with a whisk, over low heat.
  10. Pour hot sauce mixture over chicken.
  11. Garnish with blue cheese crumbles and scallions.
  12. Serve with celery sticks and blue cheese dressing for dipping!
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Rachel Scheyer

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