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

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 400 degrees F (205 degrees C). Coat a baking sheet with a nonstick spray.

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  • 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.

  • 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.

  • 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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

125 calories; 2 g total fat; 34 mg cholesterol; 263 mg sodium. 10.7 g carbohydrates; 15 g protein; Full Nutrition


Reviews (411)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/03/2004
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 before preparing. I doubled the flour mixture and barely had enough of the bread crumb mixture to cover the chicken. After baking we tossed these in a mixture of 1 stick of melted butter and 1 cup of hot sauce simmered together. These were spicy hot and outstanding! My 13 year old son remarked that he no longer needed to go to the local Ruby Tuesday's restaurant for their buffalo chicken tenders - that he would prefer to make ours! Thanks for a recipe that was fun for my son and I to make together and is not fried and more economical than eating out! Read More
(611)

Most helpful critical review

Rating: 1 stars
09/12/2011
My family really didn't care for these. The seasoning is WAY off from traditional "Buffalo-Style" seasoning and that's coming from someone who is from Buffalo!! Read More
(4)
607 Ratings
  • 5 star values: 304
  • 4 star values: 199
  • 3 star values: 71
  • 2 star values: 24
  • 1 star values: 9
Rating: 5 stars
07/03/2004
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 before preparing. I doubled the flour mixture and barely had enough of the bread crumb mixture to cover the chicken. After baking we tossed these in a mixture of 1 stick of melted butter and 1 cup of hot sauce simmered together. These were spicy hot and outstanding! My 13 year old son remarked that he no longer needed to go to the local Ruby Tuesday's restaurant for their buffalo chicken tenders - that he would prefer to make ours! Thanks for a recipe that was fun for my son and I to make together and is not fried and more economical than eating out! Read More
(611)
Rating: 3 stars
07/23/2007
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 the reviewers it is definitely a five-star (plus) recipe!! I used Frank's instead of water in the egg mix. When everything was cooked I tossed the chicken fingers in a sauce made of 1/4 c melted Smart Balance Light margarine and 1/2 c Frank's Red Hot Sauce. I also used panko bread crumbs (my first time cooking with them - I loved them!! they made the chicken fingers so crunchy! -- and they looked fried after they were all covered with sauce...tricks the brain:). These were AMAZING and I will definitely make anytime I get a craving! (By the way with my additions this is still only 3 g fat and 97 calories per serving.) UPDATE: I brought into work today and have already gotten several requests for the recipe -- even the non-dieters love them! Read More
(445)
Rating: 4 stars
03/21/2005
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 breasts. Second I melt 2 parts butter and 4 parts Frank's hot sauce. I like my sauce hot so use more butter if you want a less fiery sauce. I dip the tenderloins in the buffalo sauce when they have about 1 minute of cooking left. After they have been dipped they go back in the oven for the last minute of cooking. I then serve them on a bun for a lower fat buffalo chicken sandwich. Read More
(292)
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Rating: 5 stars
01/01/2004
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 of the oven and serving with blue cheese dressing. The simple buffalo sauce recipe is 1/3 cup melted margarine 1/2 cup Franks Red Hot Sauce (MUST be Franks) - Try this sauce if you like TRUE buffalo fingers (spicy). Read More
(92)
Rating: 5 stars
02/13/2006
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 powder and 1 tsp of butter..then microwaved it together till hot and poured it over my chicken..then tossed them. Serve it right away..and it tastes just like the really fattening wings you get at restaurants! Read More
(60)
Rating: 5 stars
12/20/2003
I loved this recipe-I took other reviewers' advice and used 1/2 the cayenne and served them with Honey BBQ sauce. Read More
(56)
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Rating: 4 stars
02/05/2007
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 the egg. Gave the fingers a little kick! Read More
(47)
Rating: 5 stars
01/07/2006
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. Read More
(41)
Rating: 5 stars
10/07/2004
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 dinner. My husband really liked it too! Read More
(31)