BUFFALO CHICKEN FINGERS
4 skinless, boneless chicken breasts cut into finger-sized pieces
3-4 oz. Red Hot Sauce
5 medium eggs
1/4 C milk
3/4 C bread crumbs
1 teaspoon paprika
1/2 teaspoon garlic powder
2 tablespoons fresh parsley, minced
Wash chicken tenders under cold water. Beat 5 medium eggs and add milk. Continue beating until egg is thoroughly mixed with milk to make egg wash.
Combine paprika with bread crumbs, parsley and garlic powder.
Coat the chicken tenders in the egg wash, quickly transferring them to the bread crumbs. Toss the tenders in the bread crumb mixture until both sides are well coated in bread crumbs. Repeat this process one more time to double coat the tenders.
After this process, pour the Red Hot Sauce into mixing bowl. Set the oven to 400F oven and cook for 20-25 minutes, until browned.
After the tenders are fully cooked, dip into the red hot sauce and toss until they are fully coated. Place chicken fingers on a baking pan and bake briefly for 3 minutes; they are ready to eat. Serve accompanied by Ranch or blue cheese dressing for dipping and celery sticks.
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