Crispy Baked Buffalo Chicken Fingers Recipe

These homemade baked buffalo chicken fingers are always a favorite and disappear fast. After the coated chicken strips bake, toss in buffalo sauce and serve with ranch or the blue cheese dipping sauce recipe below.

Tell Me About These Baked Buffalo Chicken Fingers

Texture: Thanks to a seasoned corn flake cereal coating, these chicken fingers strike the perfect balance of crunchy and tender.
Flavor: If you love buffalo wings, you’ll appreciate these boneless strips. They’re spicy and extra saucy.
Ease: Cooks of any skill level can handle this recipe. Coat the chicken in flour, dip into an egg mixture, then roll it in the seasoned corn flake mixture. Bake, then toss the chicken fingers in buffalo sauce.
Time: Set aside about 1 hour total, which includes roughly 30 minutes for prepping and another 25 for cooking and cooling.

FAQ: Why All the Layers of Coating?

There’s a rhyme & reason for each layer. Flour makes the egg stick and eggs make the corn flakes stick. Tip: The coating process can get a little messy, so what we usually do is have 1 hand for the wet (eggs) and 1 hand for the dry (flour and corn flakes). Still a little messy, but it helps.

Choosing the Right Ingredients for Baked Buffalo Chicken Fingers

Prep Time 30 mins

Cook Time 20 mins

Total Time 50 mins

Cuisine: American

Courses: Dinner

Servings: 4

Description

These homemade baked buffalo chicken fingers are always a favorite and disappear fast. After the coated chicken strips bake, toss in buffalo sauce and serve with ranch or the blue cheese dipping sauce recipe below.

Ingredients You’ll Need

1 and 1 1/2 pounds skinless, boneless chicken breasts or tenders
5 cups (140g)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1 cup (125g)
2 large eggs
1/4 cup (60ml)
1 cup 1 buffalo wing sauce such as Sweet Baby Ray’s
optional for serving: celery sticks and blue cheese sauce (recipe below)
1/2 cup (104g)
1/2 cup (120g)
2 teaspoons milk
1 teaspoon Worcestershire sauce
2/3 cup (75g)

Instructions

1
If using chicken breasts, pound down and cut into strips.
2
Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
3
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.
4
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 corn flakes, shaking off any excess. Place the chicken strips on the prepared baking sheet.
5
Bake for 10 minutes. Turn each piece over and continue baking until the outside is crisp and the centers are cooked through, about more 10 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.
6
Allow to cool for 5 minutes on the baking sheet (we usually make the blue cheese sauce during this time), 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.
7
Stir sauce ingredients together in a small bowl and serve.
8
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 (177°C) oven.

Keywords: black pepper, chicken, eggs, garlic powder, mayonnaise, smoked paprika, sour cream, worcestershire sauce

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