Buffalo Chicken Fingers/ Tenders |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is a recipe from Silvana Nardone from the Oct 2008 Everyday with Rachael Ray magazine. It is buffalo wings without the bones. Easy to prepare but more than 15 minutes prep time stated. I served it with crudetes and ranch dip which could be used to dunk the chicken fingers in if the guests were not blue cheese fans. The sauce you drizzle was very hot so if you are not a spice fan put it on the side. Hope you enjoy. Chef DLH Ingredients:
2 1/2 cups breadcrumbs |
1 1/2 teaspoons salt |
1/2 teaspoon pepper |
4 large eggs |
4 chicken tenders |
1/3 cup extra virgin olive oil |
2 tablespoons butter |
6 tablespoons hot pepper sauce |
3/4 cup crumbled blue cheese |
Directions:
1. Preheat the oven to 425°. In a medium bowl, combine the breadcrumbs, salt and pepper. In a shallow bowl, beat the eggs. Coat a chicken piece with the breadcrumbs, dip in the eggs, then coat again with the breadcrumbs; place on a plate. Repeat with the remaining chicken.
2. In a large, heavy skillet, heat 1/4 cup olive oil over medium-high heat until shimmering. Add half of the chicken tenders and cook, turning once, until golden, about 4 minutes. Transfer to a baking sheet. Repeat with the remaining chicken. Bake until cooked through, about 10 minutes.
3. Microwave the butter at medium power until melted, 45 seconds. Stir in the hot sauce.
4. Place the chicken tenders on a large platter, drizzle with the sauce and top with the blue cheese.
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