Buffalo Chicken Fingers Recipe

When we go out to eat and it is cheap wing night, Dave will always order the Buffalo Chicken wings with a side of Ranch dipping sauce. They are his favourite Canadian meal, so I took the liberty of finding a good Buffalo Chicken Fingers recipe. I have tried a few, but this one I felt knocked his socks off. We had them in whole wheat wraps, with cheese, lettuce, tomato and ranch sauce. YUM!

Heres the recipe, super easy and delish!

ngredients

1/4 cup hot sauce
2 tablespoons vinegar
2 tablespoons soy sauce
2 tablespoons tomato catsup
1 1/2 pounds boneless, skinless chicken tenderloins
1 1/2 cups dried bread crumbs, seasoned or plain and 1 1/2 tsp paprika

Vegetable oil cooking spray

Method

Stir together hot sauce, vinegar, soy sauce, and catsup in a wide, shallow dish to make a marinade. Add chicken, turn to coat, cover and refrigerate for 10 minutes, or overnight.

Preheat the oven to 375°F. Remove chicken from marinade and gently press it into the bread crumbs and paprika, rolling well to evenly coat chicken all over. Spray a baking sheet with vegetable oil and arrange chicken on top, being careful not to overlap them. Spray chicken all over with vegetable oil and bake for 20 minutes, or until cooked through and golden brown.