Crispy Baked Buffalo Chicken Fingers

with Buffalo Wing Sauce
time: Over An Hour | serves: 1 to 2
Ingredients
  • 1 1/2 pounds skinless, boneless chicken breasts or tenders
  • 5 cups cornflakes cereal
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1/4 cup milk
  • 1 cup Sweet Baby Ray's Buffalo Wing Sauce & Glaze (or more, depending on your preference!)
Instructions
  • If using chicken breasts, pound down and cut into strips.
  • Preheat oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  • Place the corn flakes, salt, pepper, garlic powder, and smoked paprika into a food processor (you can do this in stages if the processor isn't large enough). Pulse 4-5 times until the cereal is broken down. Not completely crushed; some larger pieces can remain. Pour into a large bowl. Place the flour into a separate bowl. Then in a third bowl, whisk the eggs and milk together.
  • Coat each chicken strip in flour, shaking off any excess. Then, dip in egg mixture and let any excess drip off. Then generously roll in the cornflakes, shaking off any excess. Place the chicken strips on the prepared baking sheet.
  • Bake for 10 minutes. Turn each piece over and continue baking until the outside is crisp and the centers are cooked through, about 10 more minutes. Baking times may vary, just make sure the chicken is cooked through by cutting into a thick piece. If you like them browner, bake a couple minutes longer. Careful, you don't want to dry out the chicken inside.
  • Allow to cool for 5 minutes on the baking sheet. This is a great time to start making the blue cheese sauce, then carefully place the chicken fingers into a large bowl. Pour the buffalo sauce on top and gently stir to coat. Taste and add more sauce if desired. Serve warm with blue cheese dipping sauce.
  • Creamy Blue Cheese Dipping Sauce:
  • Stir sauce ingredients together in a small bowl and serve.
  • Leftover chicken fingers keep well in the refrigerator for up to 1 week. Reheat in the microwave or for 10-12 minutes in a 350°F oven.

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