Super Easy Oven Baked Buffalo Chicken Fingers

Baking instead of deep-frying makes these mouth-watering chicken fingers easier to prepare and lower in fat.

Super Easy Oven Baked Buffalo Chicken Fingers Recipe

Super Easy Oven Baked Buffalo Chicken Fingers

 

¼ cup buffalo wing hot sauce

1 ¼ cups Progresso plain panko crispy bread crumbs

½ tsp. paprika (I add extra paprika as well as cayenne because I like mine a bit more spicy)

¼ tsp. salt

2 Tbsp. butter or margarine, melted

1 Lb. boneless skinless chicken breasts, cut crosswise into 24 (1/2 inch-thick) strips

Heat oven to 425 F.  Line cookie sheet with foil; spray foil with cooking spray.  (I use a Silpat liner because I found the chicken sticks to the foil even with the cooking spray).

In shallow dish, place buffalo wing sauce.  In another shallow dish, mix bread crumbs, paprika, salt and butter.  Dip chicken into wing sauce (I let it marinate overnight to allow the chicken to absorb more flavor); coat evenly with bread crumb mixture.  Place on cookie sheet.

Bake uncovered 8 to 10 minutes or until chicken is no longer pink in center and coating is starting to brown.

These can be served with celery and ranch dressing; but the ranch dressing is not calculated into the nutritional info.

 

(Recipe for Super Easy Oven Baked Buffalo Chicken Fingers came from Diabetic Connect, 2014)