Buffalo Chicken Fingers Silvana Nardone   From Every Day with Rachael Ray October 2008 SERVES 6 Prep Time: 15 min Cook Time: 20 min Reinvent big Buffalo wing flavor by baking spicy chicken into tender, juicy strips. See the photo how-tos » 2 1/2 cups breadcrumbs 1 1/2 teaspoons salt 1/2 teaspoon pepper 4 large eggs 4 chicken tenders 1/3 cup extra-virgin olive oil 2 tablespoons butter 6 tablespoons hot pepper sauce 3/4 cup crumbled blue cheese 1. 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. 2. 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. 3. Microwave the butter at medium power until melted, 45 seconds. Stir in the hot sauce. 4. Place the chicken tenders on a large platter, drizzle with the sauce and top with the blue cheese.

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