Reviewed: Sep. 30, 2005

This is a perfect quick and easy recipe when your in the mood for appetizers for dinner! I used crushed corn flakes in place of the bread crumbs and also added black pepper to the garlic powder, salt, cayenne mixture. The corn flakes give it a great crunchy texture! I served them with a buffalo and blue cheese dipping sauce.

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Mrs. Chef Esh

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

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Reviewed: Sep. 17, 2005

I followed this recipe with the advice of another reviewer on using Frank's Hot Sauce and saltines,instead of Bread Crumbs.Turned out great! I didn't have Cayenne Pepper or Garlic Powder so I used Black Pepper and Garlic Salt.Tasted just fine with those alterations. Great recipe!I will recommend it to others as well as bring it to outings!

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SDBrnCACherry

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Reviewed: Sep. 10, 2005

We should have bought some stock in Frank's Red Hot company -- we've been going through their Buffalo Wing sauce like crazy since we discovered this recipe! We brush FRH on the chicken strips a few minutes before they're ready to come out of the oven to kick up the spice even further. More often than not, we use this recipe for chicken breasts, then top them with Buffalo Wing sauce, and serve them on Kaiser buns as Buffalo chicken sandwiches. Either way, this recipe is fantastic!

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Tara

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Aug. 3, 2005

This was a good alternative to the traditional fried chicken fingers. I did modify it as other reviewer suggested and brushed them with Franks Hot Sauce and butter prior to serving. I'll make these again.

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HLREBO

Cooking Level: Intermediate

Home Town: Livonia, Michigan, USA

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Reviewed: May 27, 2005

I gave this recipe five stars, but only because I followed the advice of some of the other reviews. I used crushed saltines instead of bread crumbs and I tossed the nuggets in a mixture of Frank's Hot Sauce and melted butter with a minute or so left to bake. They were spicy and delicious and way healthier than fried buffalo chicken.

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Rachel

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Reviewed: May 7, 2005

This has been the third time I have made this in about 2 months. When my kids have a sleep over they ask me to make these, all the kids that have come here love these. Thank you so much for sharing this recipe. My fiance and I enjoy them just as much. Thank you, Tammy

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Tam

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Reviewed: Apr. 8, 2005

I like the IDEA of this recipe, but I can't imagine how bland the original recipe would have been. I put hot sauce in the egg mixture and dipped them in mostly hot sauce and little melted butter before the last few mintures of cooking. They still weren't spicy enough for me.

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Clkrause

Cooking Level: Intermediate

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Reviewed: Mar. 21, 2005

These are really great chicken fingers. I make these every couple of weeks. I do, however, make a few adjustments. First, I use chicken tenderloins, just so I don't have to cut the chicken breasts. Second, I melt 2 parts butter and 4 parts Frank's hot sauce. I like my sauce hot, so use more butter if you want a less fiery sauce. I dip the tenderloins in the buffalo sauce when they have about 1 minute of cooking left. After they have been dipped, they go back in the oven for the last minute of cooking. I then serve them on a bun for a lower fat buffalo chicken sandwich.

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mbphilli

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

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Reviewed: Mar. 18, 2005

Great recipe. I used panko bread crumbs to coat and tossed the fingers in buffalo wing sauce when they were just out of the oven. A nice change from greasy restaurant hot wings.

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CandiceSteele

Cooking Level: Intermediate

Living In: Higashi-Omi, Shiga, Japan

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Reviewed: Mar. 17, 2005

This was excellent used crackers instead of bread crumbs will definately make again. Wanted more but they were all gone.

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FULLXBUSYMOM

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Reviewed: Mar. 16, 2005

I have made these several times and they are always great!

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AUNTLAINEY

Cooking Level: Intermediate

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Reviewed: Mar. 14, 2005

These were okay, but I don't think I will make again.

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AGEORGE1

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Reviewed: Mar. 2, 2005

These were fine, but tasted nothing like real buffalo chicken. I wish I had read the reviews before I prepared it. Hot sauce will help and it's an interesting idea to use crackers instead of bread crumbs! Next time I will try that!

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SHIZBIZ

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Reviewed: Jan. 18, 2005

Pretty good for my first try, but I thought it was a bit bland.

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LADYICECUBES

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Reviewed: Jan. 8, 2005

I loved the recipe! Very easy and so few ingredients, I love buffalo chicken but when it's fried it is so unhealthy. This is a great tasting, healthy recipe.

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STEPHANIE227

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Reviewed: Jan. 3, 2005

We really liked these - so much cheaper than having chicken fingers in a restaurant, and healthier, too! I added some hot sauce to the beaten egg white, too, for extra zip, and I used panko bread crumbs for coating.

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Kuldunia

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Dec. 10, 2004

Great recipe. I followed others's suggestions and after cooking the chicken, coat each piece with butter and Franks hot sauce mixed together. Adds extra kick.

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JBorchert

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Reviewed: Nov. 24, 2004

We made this as a snack for the football game and last Nascar race. We thought that it was very good. There is only one thing I might have cut my breasts a little different but there wasn't even breadcrumb mixture for the amount of chicken and had to make more.

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Bob & Karla Q

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Reviewed: Nov. 19, 2004

It was good but didn't quite cure my craving for real buffalo wings.

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AGGIE04CHIK

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Reviewed: Nov. 16, 2004

I LOVE BUFFALO CHICKEN WINGS SO I THOUGHT I WOULD TRY THESE..THEY WERE PRETTY GOOD. I USED CAJUN SEASONING BECAUSE I DID NOT HAVE ANY CAYENNE. I PUT THE CHICKEN ON TOASTED BUNS WITH RANCH DRESSING. I JUST WISH I WOULD HAVE READ REVIEWS FIRST AND I WOULD HAVE MARINATED IN HOT SAUCE.

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