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Buffalo Chicken Fingers

Reviewed: Dec. 30, 2010
Good recipe. I didn't have any problem with the amount of flour the original recipe calls for. Panko breadcrumbs and using Frank's instead of water were the directions I went. My only problem is that I didn't find these to be very crispy so will need to work on that some more. Perhaps finishing under broil will do the trick. Thanks for sharing this.
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