Best Chicken Fingers Buffalo Style Recipes

BUFFALO STYLE CHICKEN FINGERS

Steps:

• Preheat oven to 425 degrees.
• In a shallow bowl, combine crushed cornflakes, parsley, and salt.
• Cut chicken breasts into strips 3/4 inches by 3 inches.
• In a bowl, combine the 2/3 cup blue cheese salad dressing, water and hot pepper sauce.
• Add chicken, and stir to coat.
• Roll chicken pieces individually in crumb mixture to coat.
• Place chicken strips in a single layer in two lightly greased 15x10x1 baking pans.
• Bake one pan at a time for 18-20 minutes or until chicken is no longer pink, and crumbs are golden.
• To serve, transfer chicken to a serving platter.
• Serve warm with celery sticks, and additional blue cheese dressing for dipping.

CHICKEN FINGERS BUFFALO STYLE

Steps:

• Crush corn flakes in ziplok with a can or rolling pin. Combine crushed flakes, parsley and salt in a shallow bowl or pie plate. I used Publix corn flakes and they were fine. Cut chicken breasts in strips about 3/4" wide and 3" long. Combine 1/3 cup dressing with 2 tsp water and Tabasco in large bowl. I used a small container of Ken's Blue Cheese dressing. Add chicken strips to coat. I marinated the chicken 30-45 minutes as some recipes recommend. Roll chicken in crumbs to coat. Place strips on foil-lined baking sheet. Freeze til firm, about 2 hours. Place frozen strips in freezer bag and freeze for up to one month. These were good. Try with dried parsley to make even easier. Add Parmesan or sesame seeds too. Preheat oven to 425. Spray cookie sheet with Pam or line with foil. Place frozen strips in a single layer and bake 18-20 minutes or until golden. Serve with remaining blue cheese dressing. From Sandi Rothman, USPCA