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“Here are some buffalo chicken fingers to go with blue cheese or ranch.”
READY IN:
35mins
SERVES:
8
YIELD:
20-25 chicken fingers
UNITS:
US

Ingredients Nutrition

Directions

  1. Place racks in top and bottom third of oven; preheat oven to 475 degrees.
  2. In a small bowl, whisk together buttermilk, egg whites and Tabasco sauce.
  3. In a shallow dish, stir together breadcrumbs, chili powder, salt, paprika, and garlic powder.
  4. Cut each chicken breast lengthwise into 4 to 5 strips; cut each strip crosswise into 2 to 3 pieces.
  5. Dip each strip in the buttermilk mixture, then roll in the crumb mixture; set on a piece of plastic wrap or waxed paper.
  6. Brush two baking sheets with 1 Tbs oil each.
  7. Place one on the top rack and one on the bottom rack of the oven to preheat for 3 minutes.
  8. Remove one sheet from the oven at a time and arrange the chicken strips in a single layer.
  9. Return to the oven and bake about 4 minutes, or until golden on the bottom.
  10. Turn the fingers over, switching the position of the pans.
  11. Bake about 3 minutes longer, or until golden on the outside and no longer pink in the center.
  12. Serve hot with celery sticks and blue cheese dip.

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