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!
Servings 4 servings
- 1 pound chicken tenderloins
- 1/4 cup butter, melted
- 1/2 cup buffalo wing sauce
- 1 cup panko style breadcrumbs
- 1/3 cup all purpose flour
- 1/2 teaspoon garlic salt
- 1/2 teaspoon 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. The rack will allow your chicken fingers to cook without getting mushy, and the spray will keep them from sticking to the rack!
Melt butter in a bowl in the microwave, then combine with the buffalo wing sauce and mix well. Remove 2 Tablespoons of the sauce and set aside to reserve for topping the chicken fingers later.
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. Place each tenderloin on to the prepared wire rack.
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 until golden and cooked through. Remove from the oven, and drizzle a small amount of the reserved buffalo sauce over the tops of each chicken finger, about 1 teaspoon each. Serve with bleu cheese dip, celery, and carrots. Enjoy!
Calories: 328kcal | Carbohydrates: 18g | Protein: 27g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 103mg | Sodium: 1553mg | Potassium: 460mg | Fiber: 1g | Vitamin A: 510IU | Vitamin C: 1.3mg | Calcium: 37mg | Iron: 1.7mg