Ingredients
-
4
-
1/4
-
1
-
2
-
2/3
-
4
-
2 - 4
-
-
-
-
-
-
-
-
Directions
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,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.,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! 🙂
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Steps
|
1
Done
|
Preheat Oven to 425 Degrees. |
|
2
Done
|
in a Shallow Bowl, Combine Crushed Cornflakes, Parsley, and Salt. |
|
3
Done
|
Cut Chicken Breasts Into Strips 3/4 Inches by 3 Inches. |
|
4
Done
|
in a Bowl, Combine the 2/3 Cup Blue Cheese Salad Dressing, Water and Hot Pepper Sauce. |
|
5
Done
|
Add Chicken, and Stir to Coat. |
|
6
Done
|
Roll Chicken Pieces Individually in Crumb Mixture to Coat. |
|
7
Done
|
Place Chicken Strips in a Single Layer in Two Lightly Greased 15x10x1 Baking Pans. |
|
8
Done
|
Bake One Pan at a Time For 18-20 Minutes or Until Chicken Is No Longer Pink, and Crumbs Are Golden. |
|
9
Done
|
to Serve, Transfer Chicken to a Serving Platter. |
|
10
Done
|
Serve Warm With Celery Sticks, and Additional Blue Cheese Dressing For Dipping. |
