Recipe of the Week: Buffalo Chicken Fingers

I'm always getting questions about the buffalo chicken fingers on my menus. Sometimes we purchase these from a local resturant and sometimes I make my own. They're actually just like regular chicken fingers except that you add buffalo sauce.


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.

-Then after they've cooked you simply dip them in a little buffalo sauce. The sauce can be found at your local grocery store. Frank's is the most popular brand, but I've also used Moore's. And you can find these in hot or mild. You can also make your own sauce (and I'm sorry to say that I can't recommend a recipe to you because I've never made my own sauce).

-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.

-You can also use the buffalo sauce on grilled or baked fingers without breading.


Here's a recipe for the plain breaded chicken fingers:

2 tablespoons butter or margarine
1/2 cup all-purpose flour
1/2 teaspoon garlic salt (or regular salt)

1 teaspoon pepper
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.

Options: You can leave the butter out, and cook these in the deep fryer or on the stove top in oil. You can also try dipping the chicken in a mixture of milk and egg before dipping in the flour mixture, or spread mayo on the chicken before dipping. *

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-Jerri