Chicken Fingers – Buffalo Style

Chicken Fingers – Buffalo Style

  • Prep Time: 25 mins
  • Total Time: 2 hrs 45 mins
  • Servings: 12

    • About This Recipe

    “Hot! Hot! Nummy! Nummy! I made these last night, froze them and cooked 2 servings for supper tonight, to try them out. They are excellent! (with a crisp salad) (Better Homes & Gardens)”

    Ingredients

  • 1cupcrushed corn flakes
  • 1tablespoonfinely snipped parsley
  • 1/4 teaspoonsalt
  • 1lbboneless skinless chicken breast
  • 1/3 cupbottled bleu cheese salad dressing
  • 2teaspoonswater
  • 1 -2teaspoonbottled hot pepper sauce( Tabasco)
  • celery rib
  • bottled bleu cheese salad dressing

    • Directions

  • Combine crushed corn flakes, parsley and salt in a shallow bowl or pie plate.
  • Cut chicken breasts into strips about 3/4 inch wide and 3 inches long.
  • Combine the 1/3 cup dressing, water and Tabasco in a large mixing bowl.
  • Add chicken, stir to coat.
  • Roll chicken pieces individually in crumb mixture to coat.
  • Place strips on foil lined baking sheet.
  • Freeze till firm, about 2 hours.
  • Place frozen strips in a freezer container.
  • Cover and freeze up to 1 month.
  • To serve, heat oven to 425°F.
  • Place frozen chicken strips in a single layer in a lightly greased 15x10x1 baking pan.
  • Bake for 18 to 20 minutes or till meat is no longer pink in centre and crumbs are golden.
  • Serve warm with celery sticks and additional blue cheese dressing for dipping.

    • Reviews

  • “Dorothy,What a great recipe! My grandkids (ages 2-7) loved these!! They cleaned me out twice. I used Louisiana Hot sauce in place of tobasco to cut the heat a bit and used low fat blue cheese dressing. A keeper!”

  • “These chicken strips are so easy to make and makes ordinary chicken something special.I added some garlic powder to the cornflake crumbs, but otherwise followed the recipe to the letter. I served it with a green salad, and fresh green beens, simply wonderful.I think these would be great to put out as an appetizer as well. “

  • “One word to describe it…YUMMY!I went for the sinful method, I fried them instead of baking them.I did add half a teaspoon of grounded black pepper to my crushed conflakes on top of the salt.Didn’t have fresh parsley, so I used the dried ones.Still worked really well.I did add half a bottle of frank’s hot sauce instead of the Tobasco.It still wasn’t really spicy, I think the blue cheese dressing, lowers the heat by quite a bit.More can be added if you like some heat.By far the best Chicken Fingers!”

  • “Well, I actually never got to taste these, so I’m basing my five star on the fact that I fixed a quadruple – truly a quadruple – recipe and left it here with my husband, teenage son and his friend.Several hours later when I returned, hungry for some chicken fingers, there were none left.None. Not one.When I asked if they had “eaten all that chicken” – they said in all at once “hell yeah!”.I think that’s man-speak for five star.”

  • “Made these with Frank’s hot sauce and used dried parsley (had no fresh), added a pinch of garlic salt. The best! Did serve with blue cheese dressing, and not a one left over! Thanks. “

  • “These were fantastic and so easy.I used “chicken tenders” (the chicken breast meat that’s already cut up in strips) and made them early in the day to pop in the oven.I only used one teaspoon of hot sauce, and next time I will use two teaspoons to make them a bit hotter.Thanks for a great chicken recipe.”

  • “Superb!Great dish for adults and kids.I only froze for one hour but they were totally firm. I upped the hot sauce to a couple tablespoons–it still turned out relatively mild but was bursting with flavor.Next time I will make some buffalo wing sauce for dipping (Frank’s Red Hot sauce mixed with butter) to go along with blue cheese.But these definitely stand on their own and would make great finger food for a party.”

  • “We totally enjoyed these! Used dried parsley and half the hot sauce but next time will use more.”

  • “I used 1TBSP habenero hot pepper sauce and these were VERY mild, I think next time I will add some red pepper flakes to the corn flakes and use Daves Insanity sauce. My 1 year old even ate these, much too mild for DHs taste, but good, very easy to make.”

  • “I followed the recipe exactly, except I had no parsley.I don’t understand why, but I just did not care for them.This is no reflection on the recipe, it is just my opinion.I didn’t even eat my serving. :-(Maybe it’s hormones!I love buffalo wings, hot stuff, blue cheese, etc. so I don’t understand what is wrong with me!Best wishes to you Derf!”

  • “Wonderful and sooo convenent!I did make the mistake of preparing 2 pkgs. of chicken breasts, which seemed to take me forever, but this was a new recipe for me and that always takes me longer, but now I have a good amount frozen.My son loves them and I don’t mind at all taking them out and popping them in the oven, so So super easy!They are light and crunchy.We mixed up some hot pepper sauce with a little butter to dip our little fingers in.Try these, I think they are very much worth it.Thanks so much Derf!Lori”

  • “What an easy and yummy recipe. We all enjoyed these. I didn’t make any changes and will be making these again.”

  • “Also left out the water and added Louisiana hot sauce.My husband couldn’t believe I made these.He thought they were store bought.It’s great to have something in the freezer for an easy meal.Thank you!”

  • “I would suggest replacing the 2 teaspoons of water with hot sauce – the “buffalo” taste just didn’t come through for me, and I even used 3 teaspoons of hot sauce.Otherwise, a VERY good recipe.”

  • “Sorry but we weren’t real fond of these.Thanks for posting. “

  • “I made these fingers for DH and younger DS.They really had a nice dinner with these.Their only comment was that the fingers were not hot enough, but they say that about almost everything!I definitely will make these again.”

  • “wow..these are great..much better than the pre-made stuff (and i know what’s going in it :-).These are a favorite request of my fiance; they stay nice and crunchy..I do double the hot sauce though..very good.Thanks for the recipe!!!”

  • “these were good but the cornflake coating didn/t seem to stick after they were heated.. they stayed crunchy but after one bite the the coating would come off…”

  • “We didn’t really care for the corn flake crumb coating.We also used 1 TBSP Tobasco sauce and they were quite mild.Next time if I want Buffalo Style chicken fingers I will use breadcrumbs for the coating and more Tabasco.”

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