CHICKEN FINGERS BUFFALO STYLE

CHICKEN FINGERS BUFFALO STYLE image

Yield 4 servings

Number Of Ingredients 7

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1 cup corn flake crumbs, crushed
1 Tbl parsley, chopped
1/4 tsp salt
1 pound chicken breast, boneless and skinless
1/3 cup Blue Cheese salad dressing or Ranch
2 tsp water
2 tsp Tabasco

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