Buffalo Chicken Fingers

Buffalo Chicken Fingers

"This is a baked version of the popular spicy appetizer. Use more or less cayenne to taste."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

40 m servings 125 cals
Serving size has been adjusted!
Original recipe yields 8 servings

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

See full nutrition

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.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Reviews

Read all reviews 381
  1. 558 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
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 ...

Most helpful
Most positive
Least positive
Newest

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...

Other stories that may interest you