Chicken Fingers - Buffalo Style

Submitted by Derf2440

"Hot! Hot! Nummy! Nummy! I made these last night, froze them and cooked 2 servings for supper tonight, to try them out. They are excellent! (with a crisp salad) (Better Homes & Gardens)"

 

• Ready In: 2hrs 45mins
• Ingredients: 9
• Serves: 12

ingredients

• 236.59 ml crushed corn flakes
• 14.79 ml finely snipped parsley
• 1.23 ml salt
• 453.59 g boneless skinless chicken breast
• 78.78 ml bottled bleu cheese salad dressing
• 9.85 ml water
• 4.92-9.85 ml bottled hot pepper sauce (Tabasco)
• celery rib
• bottled bleu cheese salad dressing

directions

1. Combine crushed corn flakes, parsley and salt in a shallow bowl or pie plate.
2. Cut chicken breasts into strips about 3/4 inch wide and 3 inches long.
3. Combine the 1/3 cup dressing, water and Tabasco in a large mixing bowl.
4. Add chicken, stir to coat.
5. Roll chicken pieces individually in crumb mixture to coat.
6. Place strips on foil lined baking sheet.
7. Freeze till firm, about 2 hours.
8. Place frozen strips in a freezer container.
9. Cover and freeze up to 1 month.
10. To serve, heat oven to 425°F.
11. Place frozen chicken strips in a single layer in a lightly greased 15x10x1 baking pan.
12. Bake for 18 to 20 minutes or till meat is no longer pink in centre and crumbs are golden.
13. Serve warm with celery sticks and additional blue cheese dressing for dipping.

Reviews

[Aroostook]

Dorothy, What a great recipe! My grandkids (ages 2-7) loved these!! They cleaned me out twice. I used Louisiana Hot sauce in place of tobasco to cut the heat a bit and used low fat blue cheese dressing. A keeper!

 

[bratty]

These chicken strips are so easy to make and makes ordinary chicken something special. I added some garlic powder to the cornflake crumbs, but otherwise followed the recipe to the letter. I served it with a green salad, and fresh green beens, simply wonderful. I think these would be great to put out as an appetizer as well.

 

[KitchenManiac]

One word to describe it...YUMMY! I went for the sinful method, I fried them instead of baking them. I did add half a teaspoon of grounded black pepper to my crushed conflakes on top of the salt. Didn't have fresh parsley, so I used the dried ones. Still worked really well. I did add half a bottle of frank's hot sauce instead of the Tobasco. It still wasn't really spicy, I think the blue cheese dressing, lowers the heat by quite a bit. More can be added if you like some heat. By far the best Chicken Fingers!

 

[BogeysMom]

Well, I actually never got to taste these, so I'm basing my five star on the fact that I fixed a quadruple - truly a quadruple - recipe and left it here with my husband, teenage son and his friend. Several hours later when I returned, hungry for some chicken fingers, there were none left. None. Not one. When I asked if they had "eaten all that chicken" - they said in all at once "hell yeah!". I think that's man-speak for five star.

 

[Nat Da Brat]

Made these with Frank's hot sauce and used dried parsley (had no fresh), added a pinch of garlic salt. The best! Did serve with blue cheese dressing, and not a one left over! Thanks.