Baked Buffalo Chicken Fingers
Ingredients
| 1.5 lbs | boneless, skinless chicken breasts |
| 5 cups | corn flakes cereal (140 g) |
| 1/2 tsp | salt |
| 1/2 tsp | pepper |
| 1/2 tsp | garlic powder |
| 1/2 tsp | smoked paprika |
| 1 cup | flour |
| 2 lg | eggs |
| 1/4 cup | milk |
| 1 cup | buffalo sauce |
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Steps
- Pound down chicken breasts and cut into strips (or use chicken tenders)
- Preheat oven to 400 degrees. Line large baking sheet with parchment paper or silicone baking mat.
- Place corn flakes, salt, pepper, garlic powder and smoked paprika into food processor. Pulse 4-5 times until cereal is broken down (not completely crushed, some larger pieces can remain).
- Place corn flake crumb into a large bowl. Place flour into a separate bowl. In a third bowl, whisk together eggs and milk.
- Coat each chicken strip in flour, shake off any excess. Then dip in egg mixture and let any excess drip off. Generously roll in the corn flakes, and shake off excess. Place chicken strips on the prepared baking sheet.
- Bake for 10 minutes. Turn each piece over and continue baking until outside is crip and centers are cooked through (about 10 more minutes).
- Allow to cool for 5 minutes on the baking sheet, then carefully place chicken fingers into a large bowl. Pour the buffalo sauce on top and gently stir to coat.
Note
For buffalo sauce I use 1 cup of Franks Red Hot plus 1 tbsp of melted butter