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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Here are some buffalo chicken fingers to go with blue cheese or ranch. Ingredients:
1/2 cup fat-free buttermilk |
4 large egg whites |
2 teaspoons tabasco sauce |
1 1/4 cups dry breadcrumbs, unseasoned |
2 teaspoons chili powder, mild, hot |
1 teaspoon salt |
1/4 teaspoon paprika, mild |
1/4 teaspoon garlic powder |
2 lbs boneless skinless chicken breast halves, trimmed of fat |
2 tablespoons vegetable oil |
Directions:
1. Place racks in top and bottom third of oven; preheat oven to 475 degrees.
2. In a small bowl, whisk together buttermilk, egg whites and Tabasco sauce.
3. In a shallow dish, stir together breadcrumbs, chili powder, salt, paprika, and garlic powder.
4. Cut each chicken breast lengthwise into 4 to 5 strips; cut each strip crosswise into 2 to 3 pieces.
5. Dip each strip in the buttermilk mixture, then roll in the crumb mixture; set on a piece of plastic wrap or waxed paper.
6. Brush two baking sheets with 1 Tbs oil each.
7. Place one on the top rack and one on the bottom rack of the oven to preheat for 3 minutes.
8. Remove one sheet from the oven at a time and arrange the chicken strips in a single layer.
9. Return to the oven and bake about 4 minutes, or until golden on the bottom.
10. Turn the fingers over, switching the position of the pans.
11. Bake about 3 minutes longer, or until golden on the outside and no longer pink in the center.
12. Serve hot with celery sticks and blue cheese dip.
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