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Buffalo Chicken Fingers

October 2008

Buffalo Chicken Fingers

Stephen Scott Gross enlarge

By: Silvana Nardone
From: No-Recipe Zone » Every Day editor Silvana Nardone reinvents big Buffalo wing flavor by baking spicy chicken into tender, juicy strips.

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PAIR WITH:

Codorníu Brut Cava Raventós Reserva NV (Spain), Gloria Ferrer Blanc de Noirs NV (California)


  • 6 Servings
  • Prep 15 min
  • Cook 20 min

Ingredients:

  • 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

Directions:

  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 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.

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