Buffalo Chicken Fingers

Buffalo Chicken Fingers

370

"This is a baked version of the popular spicy appetizer. Use more or less cayenne to taste."
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Ingredients

40 m servings 125 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 125 kcal
  • 6%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 10.7g
  • 3%
  • Protein:
  • 15 g
  • 30%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 263 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 400 degrees F (205 degrees C). Coat a baking sheet with a nonstick spray.
  2. In a bag, mix together flour, 1/2 teaspoon garlic powder, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon salt. On a plate, mix the bread crumbs with the rest of the garlic powder, cayenne pepper, and salt.
  3. Shake the chicken pieces with the seasoned flour. Beat egg whites with 1 tablespoon water, and place egg mixture in a shallow dish or bowl. Dip seasoned chicken in egg mixture, then roll in the seasoned bread crumb mixture. Place on prepared baking sheet.
  4. Bake for about 8 minutes in the preheated oven. Use tongs to turn pieces over. Bake 8 minutes longer, or until chicken juices run clear.

Reviews

370
  1. 542 Ratings

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Most helpful positive review

5 stars with my modifications: I marinated the chicken strips (we cut up 4 boneless, chicken breasts that I got on sale for 1.79/lb.) with a cup of hot sauce in a ziploc bag for a few hours befo...

Most helpful critical review

Ok, the recipe "as is" isn't bad... but it certainly wouldn't cure my craving for buffalo wings. I think it only deserves three stars. However, with some of the additions suggested by some of ...

5 stars with my modifications: I marinated the chicken strips (we cut up 4 boneless, chicken breasts that I got on sale for 1.79/lb.) with a cup of hot sauce in a ziploc bag for a few hours befo...

Ok, the recipe "as is" isn't bad... but it certainly wouldn't cure my craving for buffalo wings. I think it only deserves three stars. However, with some of the additions suggested by some of ...

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 bre...

Tastes great for being low fat!!! Very tender. I substituted whole milk for the egg. Also, I REALLY kicked them up (SPICY HOT) by coating them in authentic buffalo sauce after they came out o...

I thought this was really good! The chicken fingers came out nice and crispy. I like mine saucy and hot...so I took a 1/4 c Crystal Louisiana hot sauce, a dash of cayenne, a dash of garlic pow...

I loved this recipe-I took other reviewers' advice and used 1/2 the cayenne and served them with Honey BBQ sauce.

Made these last evening for the SuperBowl. Everyone enjoyed them a lot. The changes I made: I didn't add water to the egg, but I DID add about two tablespoons of Frank's Red Hot Buffalo Sauce to...

Great recipe. Based on reviews, I added Frank's hot sauce for the last 5 minutes of cooking. I used the leftovers the next day and made a buffalo chicken salad. Yummy and healthy.

This was sooo yummy with two alterations. I used crackers instead of bread crumbs (bread crumbs can get too sweet) and I maraniated the chicken in Tabasco Sause all day until it was time to cook...