Buffalo Chicken Fingers
Prep time
Cook time
Total time
A crispy, spicy healthy version of traditional chicken fingers made with hot sauce and breaded with corn flakes and than baked.
Serves: 7 4oz servings
  • 1½ lbs. of boneless chicken
  • ½ cup milk
  • 1 tbsp. hot sauce
  • ¼ cup hot sauce
  • 1 tbsp. butter,melted (I used brumble and brown)
  • 2 Cup Corn Flakes, crushed or Panko Bread Crumbs
  • 2 tsp. paprika
  • 1 tsp. dried thyme
  • 1 tsp. garlic powder
  • ½ tsp. onion powder
  • Olive oil or canola oil cooking spray
  1. Whisk milk and hot sauce in a shallow glass dish until well blended. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 30 minutes or for up to 8 hours.
  2. Preheat oven to 400 degrees F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
  3. In a shallow bowl add ¼ cup hot sauce and butter, mix until combined.
  4. Make your bread crumb mixture, by combining Corn Flakes, paprika, dried thyme, onion powder and garlic powder
  5. Take your chicken out of the milk mixture; dip into hot sauce mixture and then dredge in breadcrumb mixture.
  6. Place chicken on rack and bake for 30-35 minutes, until chicken is fully cooked and crispy.
Calories per 4oz: 153, Fat: 2.2, Cholesterol: 56.7, Sodium: 550, Potassium: 276.8, Carbs: 8.3, Fiber: .01, Sugar: 1.4, Protein: 23.4
Nutrition Information
Serving size: 4 oz
Recipe by PB + P Design at https://www.peanutbutterandpeppers.com/2012/07/07/buffalo-chicken-fingers-crazy-cooking-challenge/