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Buffalo Chicken Fingers

Reviewed: Sep. 4, 2012
These were delicious! I made some of the modifications listed in the reviews and loved them! Modifications: -Used chicken tenderloins (pk. of 7) instead of whole breasts. SO much easier and the perfect size. -Doubled the flour mixture and bread crumbs. I had a lot left over and could have made more chicken fingers if I had more chicken. I will probably always double it, just to have enough. -Mixed Frank's Hot Sauce with the eggs (two eggs, 1 tablespoon of hot sauce). LOVED this! I might use a little more hot sauce next time, but was cautious the first time because I don't like things too spicy. -Used panko bread crumbs instead. YUM! So nice and crunchy. Cook time was spot on. Yay! Next time, I will marinate the chicken in hot sauce (might try buffalo sauce...) just to get the flavor all the way through. Once you got past the breading, it was just the chicken flavor. Not bad at all but want to try again with marinading it. Paired with the perfect Ranch dip and these were a hit!!
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