Recipe of the Week: Buffalo Chicken Fingers
Method for Cooking Buffalo Chicken Fingers:
-You can buy frozen chicken fingers that are already breaded or you can buy boneless skinless chicken fingers (or buy breasts and cut them into fingers yourself) and cover them in the breading of your choice.
-Then choose your cooking method. They can be fried on the stove or deep fried, or you can bake them.
-After dipping they are ready to serve. Or if you choose, after dipping you can place them in the oven for about five minutes so that the sauce is warm.
-Then serve them with ranch of bleu cheese dressing and celery sticks. They are also great with french fries and Texas toast, or (as my picture indicates) fried pickles.
Tips - If you don't like buffalo, you can dip these in barbecue, chipotle, honey mustard, or another flavor of your choice.
Here's a recipe for the plain breaded chicken fingers:
1/2 cup all-purpose flour
1/2 teaspoon garlic salt (or regular salt)
1 1/2 pounds boneless skinless chicken breasts, cut crosswise into 1 1/2-inch strips
1. Heat oven to 425ºF. Melt butter in rectangular pan, 13x9x2 inches, in oven.
2. Mix flour, salt, and pepper. Coat chicken with flour mixture. Toss with melted butter in pan.
3. Bake uncovered 15 minutes. Turn chicken strips; bake 10 to 15 minutes longer or until no longer pink in center.
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