Buffalo Chicken Fingers
Hot wings have earned their spot as the ultimate Super Bowl appetizer with the Buffalo route taking first place. For this recipe, I generously drizzle big Buffalo wing flavor over tender, juicy chicken fingers.
Until we eat again,
Buffalo chicken fingers
gluten-free ≈ dairy-free optional ≈ sugar-free OPTIONAL
SERVes 4
Prep Time 15 minuteS
Cook Time 20 minuteS
INGREDIENTS
2½ cups gluten-free plain breadcrumbs, such as Aleia’s
1½ teaspoons salt
½ teaspoon pepper
4 large eggs
1½ pounds (about 12) chicken tenders
Olive oil, for frying
2 tablespoons unsalted butter or dairy-free buttery sticks
6 tablespoons hot pepper sauce
¾ cup crumbled blue cheese, for topping (optional)
DIRECTIONS
1. Preheat the oven to 425°F. 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 ¼ 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, then bake until cooked through, about 10 minutes.
3. Microwave the butter at medium power until melted, 45 seconds. Stir in the hot sauce to combine.
4. Place the chicken tenders on a large platter, drizzle with the buffalo sauce and top with the blue cheese.
Easy Buffalo Sauce
Melt the butter, then stir in your favorite hot sauce.
INGREDIENT SWAPS + PRODUCT PICKS
gluten-free breadcrumbs → Clearspring sugar-free breadcrumbs or keto-friendly Pork King Good breadcrumbs
unsalted butter → Spectrum Organics non-hydrogenated shortening or dairy-free butter such as Flora or Miyoko’s
blue cheese → dairy-free options like Bandit and Follow Your Heart
