The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Sep. 18, 2009
I used a splash of Tabasco sauce mixed with water, and Panko Bread Crumbs (it was all I had) and my family LOVED them…they were great!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Sep. 13, 2009
Very good. I used wing sauce in the egg mixture instead of water. Very good on a salad.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Sep. 10, 2009
We thought these were ok. I added some extra spices to give them more flavor. I also marinated them for a couple of hours in hotsauce/ranch dressing, which was good flavor, but then the crunchy bread crumbs basically fell off the chicken. I won't marinate next time.
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Cooking Level: Intermediate

Living In: Richmond, Virginia, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.29 star rating.
Reviewed: Sep. 8, 2009
It makes me sad to say that we really didn't care for these at all. I found them too dry and the texture wasn't crispy enough. Maybe if dipped in hot sauce to coat the crumbs? But definitely need hot sauce/ranch to dip them in afterwards. Not for us thanks.
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J
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Sep. 2, 2009
this is a really fabulous alternative to fried fingers. i don't have a deep fryer, so if we want chicken fingers i usually have to use a cast iron skillet full of oil. needless to say...it makes a huge mess! the only thing i have done differently to this recipe (after the 1st time) is use a bit of olive oil on the baking sheet and a bit to drizzle. i definitely appreciate the recipe for the 0.05% fat factor. however, the breading was a but too dry for my taste.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Aug. 19, 2009
Overall pretty good. I tend to like things spicier so it could have used more in my opinion but also, I had to think of everyone else that was eating and it was a mixed bag of people. Some did want it spicier, others thought it was fine. Rather than put the sauce all over it at the end, I did serve it on the side for those that really wanted to douse their chicken. Certainly was easy and I will make again.
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.29 star rating.
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Reviewed: Jul. 27, 2009
My kids liked these but I thought they lacked flavor. I'll make again because they are easy but I'll add a lot more cayenne.
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Cooking Level: Intermediate

Living In: Laurel, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
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Reviewed: Jul. 16, 2009
These are a super healthy substitute for fried chicken tenders, but the original recipe needs slight tweaking. i eyeball the spices and add/subtract to my taste- this recipe is super versatile! for buffalo tenders, definitely use hot sauce in the egg mixture instead of water, and dip the tenders in buffalo sauce before the last 5ish minutes of baking (buffalo sauce = 1 part butter, melted + 2 parts franks red hot sauce). i also make a bbq variety for those who dont like spicy food- beat your fave bbq sauce into egg mixture instead of water, and dip the tenders in 1 part butter, melted + 2 parts bbq sauce before last 5ish mins of baking. These dont come out super crispy like the fried version, but they're still really tasty. I always use panko instead of breadcrumbs, just because thats what i have on hand. Have already made these twice, and will def. make again. Thanks for a great, easy, and versatile recipe!!
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emi
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Cooking Level: Beginning

Home Town: Brooklyn, New York, USA
Living In: Mercerville, New Jersey, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.29 star rating.
Reviewed: Jun. 26, 2009
These are quite yummy and healthy, but I wouldn't label them as buffalo chicken at all. I followed the recipe and the flavor was a lot milder than expected. I would make again however, as these were quick, healthy and good. They would definitely need hot sauce as others suggested in order to taste more like buffalo chicken. Next time I'll try with Frank's Red Hot Sauce.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Jun. 26, 2009
Our family LOVES these! The only thing is I leave out the spicy part so my toddler will eat them. So to us, they're just "Chicken Fingers!" Healthy, yummy, thank you!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Jun. 25, 2009
We really loved these. The only criticism I have is that rather than calling them Buffalo Chicken Fingers, I would call them Spicy Chicken Fingers. When I think of Buffalo, I think of the sauce. They are delicious though. I dipped them in Buffalo sauce and Ranch dressing to get the Buffalo effect. Definately a keeper!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Apr. 20, 2009
Dipped in buffalo sauce at the end. Delish!
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Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Apr. 12, 2009
This is 5 stars when following other reviewers tips: Replace the water for Frank's sauce and make the sauce with Franks and butter. Will take these over the top! Also, increase the amount of breadcrumbs to 1 1/2 cups. There was definitely not enough for all the chicken, and I even used 1 full cup.
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Cooking Level: Intermediate

Home Town: Salem, New Hampshire, USA
Living In: Sandown, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Apr. 10, 2009
These were awesome! I took others advice and dipped them in buffalo sauce for the ultimate taste!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Mar. 29, 2009
Adults and kids alike loves these. I just leave out the pepper on some for the children and wimpy adults
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Mar. 27, 2009
These were outstanding. I didn't change a single thing in the recipes ingredients or measurements or directions. They definitely have a bit of a kick if you use the recommended amount of cayenne, but I loved it. I shook some Frank's Red Hot sauce on all of the pieces before baking and then again on the other side after flipping them over. I then tossed the chicken fingers/nuggets into a salad of romaine lettuce, chopped tomatoes, peeled carrots, crumbled blue cheese, a bit of crumbled well-done bacon, crumbled up tortilla chips and topped with Ken's buttermilk ranch dressing. It was probably my favorite salad ever.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.29 star rating.
Reviewed: Mar. 17, 2009
I felt it was missing something. They turned out dry, and didn't have the usual chicken finger taste. I may come back to this recipe though, because it is more healthy than the fried version. I will try adding a little butter and hot sauce to the recipe to give it more flavor. My family did not like this recipe and they love chicken fingers.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Mar. 9, 2009
i dont feel guilty!! thats the best part for me. it sucks being weight conscious, having to watch what i eat. everything i eat shows on my body. i felt like this was an alternative to something i loveeeee, fried chicken wings! the only thing i did differently was substitute water for hot sauce. its not spicy at all, it just gives it a nice flavor .. not bland. what was also great was that it wasnt dry! i didnt have to go out and buy any ingredients because they common ingredients that everyone should have in their pantry.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.29 star rating.
Reviewed: Feb. 28, 2009
375 for 15 min. long enough for chicken fingers 1" by 4-5"
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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Feb. 18, 2009
This recipe is definitely a keeper. I did make some buffalo wing sauce (1/2 margerine, 1/2 buff. wing sauce simmered together) and dunked mine in the sauce at the end of baking. The rest of the fam deosn't like things too spicy so they opted out of the sauce. To make this recipe prep time go quicker I made a few alterations. I used chicken tenderloin strips. I put the flour mixture in a ziploc baggie, then placed all the chix inside. Shake to coat. Then I took the egg mixture (which I substituted the H2O for hot sauce) and dumped it in the bag and shook to coat. Perfect amount. Then I dumped in the bread crumb mixture and shook to coat. Perfection! Using a fork, or tongs I placed them on a greased cookie sheet and cooked per recipe instructions. Prep time was cut in 1/2 and they came out great. Crispy and tender. Yummy!
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