These are definitely not "buffalo" chicken fingers. It is a nice start for a regular breaded chicken piece, but even then it lacks flavor. I made some as is, and then followed suggestions of other reviewers: make a sauce of 1 part melted butter, 2 parts wing sauce- after the chicken is mostly cooked, dip pieces in the sauce and cook for another 3-5 minutes. I will keep the recipe for the procedure on breading which was good, but will continue to try to improved the flavor. My non-buffalo chicken eating children liked them with sauce of some kind.
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These are definitely not "buffalo" chicken fingers. It is a nice start for a regular breaded...