Buffalo Style Chicken Fingers

"A serving of these contains half the calories and two-thirds less fat than the same serving size of traditional buffalo wings"
photo by Nif_H photo by Nif_H
photo by Nif_H
photo by gailanng photo by gailanng
photo by gailanng photo by gailanng
photo by loof751 photo by loof751
photo by Crafty Lady 13 photo by Crafty Lady 13
Ready In:
1hr 5mins
24 chicken fingers




  • Preheat oven to 425 degrees.
  • In a shallow bowl, combine crushed cornflakes, parsley, and salt.
  • Cut chicken breasts into strips 3/4 inches by 3 inches.
  • In a bowl, combine the 2/3 cup blue cheese salad dressing, water and hot pepper sauce.
  • Add chicken, and stir to coat.
  • Roll chicken pieces individually in crumb mixture to coat.
  • Place chicken strips in a single layer in two lightly greased 15x10x1 baking pans.
  • Bake one pan at a time for 18-20 minutes or until chicken is no longer pink, and crumbs are golden.
  • To serve, transfer chicken to a serving platter.
  • Serve warm with celery sticks, and additional blue cheese dressing for dipping.

Questions & Replies

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  1. It didn't long for these guys to disappear off plates...even the kids polished them off with no complaints.<br/>Beautiful crisp crumb ( that even DH commented on) and moist tender chicken...delicious!<br/>Made for 123 Hits.
  2. These are FANTASTIC chicken fingers! I used the full amount of hot sauce and thought the heat was perfect. I let the chicken "marinate" in the dressing/hotsauce mixture for about an hour before coating it with the crumb mixture. Cook time was perfect; moist chicken and crispy crust. Loved this - it's a winner - thanks for sharing the recipe!
  3. WOW...this chicken is AMAZING! I used chicken tenders instead of chicken breasts because that was what I had in the freezer. I left the tenders whole so they were bigger than what is stated in the recipe. Other than that, I didn't change a thing. I can't believe how much flavor this chicken had. The hot pepper sauce gave it a little "bite" but not enough where it burns your mouth. I used 4 teaspoons of hot pepper sauce and I thought the amount of heat was perfect. So quick and easy to make. I will be making this recipe often. Thanks for another winner, weekend cooker. Made for Aug. 2011 Aus/NZ Swap.
  4. Yummy! I cut this down for 12 chicken fingers, and used corn chex instead of corn flakes....since that was what I had in the house! Just loved the flavor, and they are so quick to cook. The chicken was so moist and tender....everyone enjoyed. Will definitely make again. Thanks for posting! Made for Zaar Stars.
  5. Crunchy, healthy and delicious - perfect for dinner or share as a snack! I could easily double the hot sauce in this but I like things hotter. The amount of marinade was perfect (I don't like to see things go to waste) and using more bleu cheese as a dip for celery was a great addition. Made for PRMR tag game. Thanks weekend cooker! :)


<p>Hello everyone, My name is Doug and I am the host of I recommend tag.I am in my early 40's, I am married, with two children. Michael 14, and katherine 10 . I started to learn to cook, after I got married, when my wife started working nights, and I couldn't get around because I had my entire left leg rebuilt. I just completed remodeling my entire house, and am very active at volunteering at my childrens schools.<br />Rating System <br />5 stars- Outstanding (4 out 4 ) in family enjoyed. <br />4 stars - Very good (3 out of 4) in family enjoyed. Will make no adjustments. <br />3 stars - good, might consider an adjustment <br />2 stars- Okay- will make adjustment <br />1 star- debatable I will make again, would with right adjustment <br />0 stars - Will not attempt again.</p>
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