Buffalo Chicken Fingers

Ingredients and Weight:

• Boneless, skinless chicken breasts: 2 pounds
• Buttermilk: 1 cup
• Hot pepper sauce (such as Frank's RedHot): 1/2 cup
• Cayenne pepper: 1 teaspoon
• Paprika: 1 teaspoon
• Garlic powder: 1 teaspoon
• Onion powder: 1 teaspoon
• Salt and black pepper to taste
• All-purpose flour: 1 cup
• Baking powder: 1 teaspoon
• Panko breadcrumbs: 1 cup
• Vegetable oil, for frying

Preparation Time:

15 minutes

Cooking Time:

15 minutes

Difficulty Level:

2 (simple)

Preparation Method Steps:

1. Cut the chicken breasts into 1-inch wide strips.
2. In a large bowl, combine the chicken strips with the buttermilk, hot pepper sauce, cayenne pepper, paprika, garlic powder, onion powder, salt, and pepper.
3. Cover the bowl and refrigerate for at least 4 hours, or overnight.
4. Preheat oven to 425 degrees F (220 degrees C).
5. In a separate bowl, combine the flour, baking powder, and panko breadcrumbs.
6. Remove the chicken strips from the buttermilk marinade and dredge them in the flour mixture.
7. Transfer the chicken strips to a baking sheet lined with parchment paper.
8. Bake for 12-15 minutes, or until cooked through and golden brown.

Nutritional Information:

Calories: 380 Fat: 18g Protein: 36g Carbohydrates: 25g

Dish Characteristics:

• Crispy
• Tender
• Spicy
• Savory

User Comments:

• "These chicken fingers are amazing! They're so crispy and flavorful."
• "The perfect game-day snack! They're easy to make and everyone loves them."
• "I love the spicy buffalo sauce. It's the perfect amount of heat."

Special Precautions and Tips:

• Make sure the chicken strips are coated evenly with the flour mixture. This will help them get crispy.
• Don't overcrowd the baking sheet. This will prevent the chicken strips from cooking evenly.
• If you don't have panko breadcrumbs, you can use regular breadcrumbs.
• Serve the chicken fingers with your favorite dipping sauce.