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My review
Buffalo Chicken Fingers
Bobbi Jo
"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 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 400 degrees F (205 degrees C). Coat a baking sheet with a nonstick spray.
- 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.
Footnotes
- Tip
- Parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
Per Serving: 125 calories; 2 g fat; 10.7 g carbohydrates; 15 g protein; 34 mg cholesterol; 263 mg sodium. Full nutrition
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Reviews
Read all reviews 407593 Ratings
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Most helpful positive review
7/3/2004
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 befo...
Most helpful critical review
4/29/2007
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 ...
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7/3/2004
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 befo...
4/29/2007
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 ...
3/21/2005
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 bre...
1/18/2003
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...
2/13/2006
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 pow...
4/26/2002
I loved this recipe-I took other reviewers' advice and used 1/2 the cayenne and served them with Honey BBQ sauce.
2/5/2007
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...
1/7/2006
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.