Buffalo Chicken Fingers

October 2008
Buffalo Chicken Fingers

by 46 people

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Reinvent big Buffalo wing flavor by baking spicy chicken into tender, juicy strips.

Makes: 6 servings

Prep: 15 mins

Cook: 20 mins

  • 2 1/2 cups breadcrumbs
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 4 large eggs
  • 4 chicken tenders
  • 6 tablespoons extra-virgin olive oil
  • 2 tablespoons butter
  • 6 tablespoons hot pepper sauce
  • 3/4 cup crumbled blue cheese
  1. Preheat the oven to 425 degrees . 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 2 tablespoons of olive oil and 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.
Tip Pair with:
  • Codorniu Brut Cava Raventos Reserva NV (Spain), Gloria Ferrer Blanc de Noirs NV (California)