Baked Buffalo Chicken Fingers

These Baked Buffalo Chicken Fingers are perfect for an easy, tasty dinner, or an appetizer for a crowd.

They’re quick, crispy, and taste delicious dipped into bleu cheese with chopped celery and carrots on the side!


- Kenneth L Brotzel

– chicken tenderloins – butter, melted – buffalo wing sauce – panko style breadcrumbs – all purpose flour – garlic salt – paprika – pepper to taste

Preheat oven to 400 degrees. Line a large cookie sheet with aluminum foil. Place a raised wire rack (like a cookie cooling rack) on top of the cookie sheet and spray with cooking spray.

Melt butter in a bowl in the microwave, then combine with the buffalo wing sauce and mix well.

Place the panko breadcrumbs in a shallow bowl. In another separate shallow bowl, stir together the flour, garlic salt, paprika, and pepper to taste.

Dredge the chicken tenderloins in the flour, then dip into the buffalo sauce mixture. Next dip into the panko breadcrumbs and coat well, pressing the panko into the chicken.

Spray the tops of the chicken with oil or cooking spray, then bake in the preheated oven for 8-10 minutes. Flip the chicken fingers and bake for an additional 8-10 minutes.

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