I didn’t get to snap a picture of these but they were delicious, trust me. I am working on using up all the stuff in my fridge and pantry that has not gotten eaten (another post coming on that) and Frank’s Hot Sauce was one of the items whose number had come up. I only had less than a 1/4 cup left in the bottle and it was not getting used. We don’t eat a lot of chicken wings around here since I don’t like chicken on the bone but we do like the taste of hot wings. I tweaked the recipe a bit, which is something I always do anyway, and the kids ate it up without complaint. John and I tossed ours in the leftover wing sauce and then had them on a salad that including pecans (that’s another post coming), dried cranberries and feta cheese (for John). The kids ate their fingers as is except Josh dipped his in the leftover wing sauce since he likes a little spice in his life. The good news is that we had a dinner that everyone enjoyed that was different than the norm and it used up the rest of the Frank’s Hot Sauce. One item down and many more to go.
Buffalo Chicken Fingers
2 chicken breasts, cut into strips
1/4 cup all-purpose flour
1/2 teaspoon garlic powder
shake of cayenne pepper
1/4 teaspoon salt
3/4 cup Italian bread crumbs
1 eggs, beaten
splash of Frank’s Hot Sauce
Splash of water
Preheat oven to 400 degrees F. Coat a baking sheet with a nonstick spray.
In a small bowl, mix together flour, garlic powder, cayenne pepper and salt. On a seperate plate, pour out the bread crumbs.
In a third container, beat egg with splash of hot sauce and splash of water. Coat chicken pieces first with the flour, then the egg and then the bread crumbs. Place on prepared baking sheet.
Bake for 8 minuts in the preheated oven. Using tongs, turn pieces over and bake an additional 8 minutes, until chicken in done. You can serve as is or toss in a mixture of hot sauce and butter (ratio varies depending on how hot you like your buffalo sauce)