Ingredients
-
1
-
1
-
1/4
-
1
-
1/3
-
2
-
1 - 2
-
-
-
-
-
-
-
-
Directions
Chicken Fingers – Buffalo Style, 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, I followed the recipe exactly, except I had no parsley. I don’t understand why, but I just did not care for them. This is no reflection on the recipe, it is just my opinion. I didn’t even eat my serving. :- Maybe it’s hormones! I love buffalo wings, hot stuff, blue cheese, etc. so I don’t understand what is wrong with me! Best wishes to you Derf!, Wonderful and sooo convenent! I did make the mistake of preparing 2 pkgs. of chicken breasts, which seemed to take me forever, but this was a new recipe for me and that always takes me longer, but now I have a good amount frozen. My son loves them and I don’t mind at all taking them out and popping them in the oven, so So super easy! They are light and crunchy. We mixed up some hot pepper sauce with a little butter to dip our little fingers in. Try these, I think they are very much worth it. Thanks so much Derf! Lori
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Steps
|
1
Done
|
Combine Crushed Corn Flakes, Parsley and Salt in a Shallow Bowl or Pie Plate. |
|
2
Done
|
Cut Chicken Breasts Into Strips About 3/4 Inch Wide and 3 Inches Long. |
|
3
Done
|
Combine the 1/3 Cup Dressing, Water and Tabasco in a Large Mixing Bowl. |
|
4
Done
|
Add Chicken, Stir to Coat. |
|
5
Done
|
Roll Chicken Pieces Individually in Crumb Mixture to Coat. |
|
6
Done
|
Place Strips on Foil Lined Baking Sheet. |
|
7
Done
|
Freeze Till Firm, About 2 Hours. |
|
8
Done
|
Place Frozen Strips in a Freezer Container. |
|
9
Done
|
Cover and Freeze Up to 1 Month. |
|
10
Done
|
to Serve, Heat Oven to 425f. |
