Tried this, followed the recipe exactly and will not make again. Doesn't look at all like the picture, just tastes like breaded chicken, nothing like buffalo chicken. Leaves a lot to be desired.

These weren't bad at all! As a matter of fact, my hubs and I actually thought these were quite tasty. :) While we both prefer fried tenders and agree that nothing compares to the original deep-fried version, these were a darn good considering they are baked, not fried! Having said this, I do think I'll (pan) fry my chicken fingers next time (personal preference).... I must admit, I made several changes. Without my changes, I'm not sure these would have been as good. As another reviewer did, I also marinated my chicken in (Frank's) buffalo wing sauce (for 24+ hours because dinner plans changed). My second change was to use tenderloins instead of cutting chicken breasts into bite-sized pieces (seemed more appropriate and less time consuming). My next change was DOUBLING the flour / breading mixtures (an absolute must, IMHO). My final change was subbing Panko crumbs for plain ones and Frank's wing sauce for the water called for in the egg wash. My fingers baked up perfectly in the suggested 16 minute timeframe. NOTE: I feared that I marinated my chicken far too long (it looked somewhat cooked when I took it out of the Zip-Lock bag), but to my surprise, it was just fine. Turns out, marinating for a VERY long time produces the most AWESOME, melt-in-your-mouth, fork-tender chicken!!!!! Loaded potato skins rounded out our casual meal. I felt like I was eating at the famous chain (ambiance aside haha)! Thanks for sharing your easy and yummy recipe, Bobbi Jo! :-)

I used 3 large breasts cut into 12 strips, I added 1 tsp Tabasco to the whole egg (not 2 whites) and added about 1/4 cup milk, I marinated the chicken in this while I was getting the rest of the things organized. I had to use at least 3/4 cup of flour which I seasoned with chili powder, black pepper, poultry seasoning, onion powder and garlic powder. I used Italian bread crumbs which I did not season, I needed about 1 cup. I baked the chicken fingers on parchment paper for 20 minutes at 500 degrees, turning halfway through. I served with Buffalo sauce and blue cheese dressing for dipping, family really enjoyed.

Excellent! I made Gluten Free so I could eat with the family and it was superb! So, instead of flour....i used corn starch. Instead of bread crumbs, I used crushed Rice Chex. Add a little more hot sauce to the egg mixture (i used whole eggs) and my family raved about this recipe. I will definately make again!!!! Thank you!

5* with modifications/added 2T FRANK's brand Louisiana sauce to the egg mixture and removed the cayenne pepper. It made it spicier. Served with Blue cheese salad dressing for dipping. Yummy!

Excellent easy dinner and tastes just like rest. style!! Love it. Water? I never use water, doesn't need it. Spice it how you like it. For hot sauce I mix Texas Pete with butter, YUM!!

When I make this recipe I do exactly what it tells me to do Then I combine Franks Red Hot sauce, Tabasco and butter in a sauce pan on a low flame. Or you can use which ever hot sauce you have in the house. The I brush on the hot sauce mix on the chicken, bake for another 5 mins and then remove from oven. Let sit for 5 mins to cool off and serve. With the left over cutlets I cut them and add to a salad for lunch the next day. Yummy!!

Good. Would like to try something to make them crispier, but good flavor.

This recipe is delightful. Four stars as is, though it is a five-star recipe with one easy addition. I used half the amount of cayenne (she did say to use more or less to taste) as a whole teapoon of cayenne kinda scared me a bit. The addition that I'd make -- and that other reviewers suggested -- was to add the hot sauce. I used 1/4 cup each of Louisiana Crystal Hot Sauce and no-transfat margarine and heated them together (also added about 1/2 teaspoon cornstarch to give the sauce some body) and tossed the cooked chicken fingers in it until the fingers were coated. Serve with bleu cheese or ranch dressing. It was a huge hit at the dinner table. Thank you for the recipe, Bobbi.

yum. i like to add a little vinegar but i am a weirdo.