Buffalo Chicken Fingers Recipe

Chicken tenders: These are the main protein for the dish, providing a tender and juicy base for the recipe.

All-purpose flour: Used for the initial coating, it helps the egg and breadcrumbs adhere to the chicken.

Beaten eggs: Acts as a binding agent to help the breadcrumbs stick to the chicken tenders.

Breadcrumbs: Provides a crispy outer layer for the chicken tenders when baked.

Buffalo sauce: Adds the signature spicy and tangy flavor to the chicken fingers.

When breading the chicken tenders, use one hand for the dry ingredients (flour and breadcrumbs) and the other hand for the wet ingredient (eggs). This will help keep your hands cleaner and prevent the breading from clumping.

• chicken tenders - Substitute with turkey tenders: Turkey tenders have a similar texture and can be used in place of chicken for a slightly different flavor.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour provides more fiber and nutrients while maintaining a similar texture for coating.

• beaten eggs - Substitute with buttermilk: Buttermilk can help the breadcrumbs adhere to the tenders and adds a slight tangy flavor.

• breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs are lighter and crispier, providing a crunchier texture.

• buffalo sauce - Substitute with sriracha mixed with melted butter: Sriracha mixed with melted butter can mimic the spicy and buttery flavor of buffalo sauce.

• To store your buffalo chicken fingers, allow them to cool completely at room temperature. This prevents condensation and sogginess.
• Place the cooled chicken tenders in an airtight container, separating layers with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3-4 days. For best results, reheat in the oven at 350°F (175°C) for 10-15 minutes to maintain crispiness.
• For freezing, arrange the cooled chicken tenders on a baking sheet in a single layer. Freeze until solid, about 1-2 hours.
• Transfer the frozen chicken tenders to a freezer-safe bag or container, removing as much air as possible to prevent freezer burn.
• Label the container with the date and store in the freezer for up to 2 months.
• When ready to enjoy, reheat the frozen chicken tenders in a preheated oven at 375°F (190°C) for 20-25 minutes, or until heated through and crispy.
• For an extra burst of flavor, toss the reheated chicken tenders in fresh buffalo sauce before serving.

• Oven Method: Preheat your oven to 375°F (190°C). Place the buffalo chicken fingers on a baking sheet lined with parchment paper. Bake for about 10-15 minutes or until they are heated through and crispy. This method helps retain the crunchiness of the breadcrumbs.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the chicken tenders in a single layer in the air fryer basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating. This method is quick and keeps the chicken crispy.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter. Place the buffalo chicken fingers in the skillet and cook for about 3-4 minutes on each side, or until heated through. This method adds a bit of extra flavor from the oil or butter.

• Microwave Method: Place the chicken tenders on a microwave-safe plate. Cover them with a damp paper towel to prevent drying out. Microwave on high for 1-2 minutes, checking halfway through. This method is the quickest but may result in less crispy chicken.

• Toaster Oven Method: Preheat your toaster oven to 375°F (190°C). Place the buffalo chicken fingers on the toaster oven tray. Heat for about 10 minutes or until they are warmed through and crispy. This method is convenient and effective for small batches.

• Oven: Used to bake the chicken tenders at a consistent temperature of 400°F (200°C).

• Baking sheet: A flat surface to place the breaded chicken tenders on for baking.

• Three bowls: Used to set up the breading station for flour, beaten eggs, and breadcrumbs.

• Tongs: Handy for dipping the chicken tenders into the flour, eggs, and breadcrumbs without making a mess.

• Measuring cups: Essential for accurately measuring the flour, breadcrumbs, and buffalo sauce.

• Whisk: Useful for beating the eggs until they are well combined.

• Large mixing bowl: Ideal for tossing the baked chicken tenders in buffalo sauce to ensure even coating.

• Parchment paper: Optional but helpful for lining the baking sheet to prevent sticking and make cleanup easier.

• Cooling rack: Optional but can be used to let the chicken tenders rest briefly after baking to maintain their crispiness.

• Serving platter: For presenting the buffalo chicken fingers attractively when serving.

Prepare ingredients in advance: Measure and set out all ingredients before starting. This ensures a smooth cooking process.

Use pre-made breadcrumbs: Save time by using store-bought breadcrumbs instead of making your own.

Line the baking sheet: Use parchment paper or a silicone mat to line your baking sheet. This makes cleanup quicker.

Double the recipe: Make extra chicken tenders and freeze them. Reheat for a quick meal later.

Preheat the oven early: Turn on the oven before you start breading the chicken to save waiting time.