Spicy & Crispy: Buffalo Chicken Fingers Recipe

Buffalo chicken fingers are a crowd-pleasing appetizer or main course that combines crispy, juicy chicken with the tangy and spicy kick of buffalo sauce. This recipe provides a detailed guide to creating perfect buffalo chicken fingers at home, ensuring a delicious and satisfying meal.

## What Makes This Buffalo Chicken Fingers Recipe Special?

* **Crispy Coating:** Achieved through a double-dredging process and careful frying or baking.
* **Juicy Chicken:** Using chicken tenderloins ensures quick cooking and tender results.
* **Authentic Buffalo Flavor:** A classic buffalo sauce made with hot sauce, butter, and a touch of vinegar for that signature tang.
* **Versatile:** Perfect as an appetizer, snack, or main course, served with various dipping sauces and sides.
* **Customizable:** Adjust the heat level by using different types of hot sauce or adding more or less butter to the buffalo sauce.

## Ingredients You’ll Need

Here’s a breakdown of the ingredients required for making perfect buffalo chicken fingers:

### For the Chicken:

* 1.5 lbs Chicken tenderloins, trimmed
* 1 cup Buttermilk
* 1 tsp Paprika
* 1 tsp Garlic powder
* 1 tsp Onion powder
* 1/2 tsp Salt
* 1/4 tsp Black pepper

### For the Dredging:

* 2 cups All-purpose flour
* 1 cup Panko breadcrumbs
* 1 tbsp Paprika
* 1 tbsp Garlic powder
* 1 tbsp Onion powder
* 1 tsp Cayenne pepper (optional, for extra heat)
* 1 tsp Salt
* 1/2 tsp Black pepper

### For the Buffalo Sauce:

* 1 cup Hot sauce (Frank’s RedHot is recommended)
* 1/2 cup Unsalted butter, melted
* 1 tbsp White vinegar
* 1/2 tsp Garlic powder
* 1/4 tsp Cayenne pepper (optional, for extra heat)

### For Serving (Optional):

* Blue cheese dressing or ranch dressing
* Celery sticks
* Carrot sticks

## Step-by-Step Instructions

Follow these detailed instructions to create the most delicious buffalo chicken fingers you’ve ever had:

### Step 1: Marinate the Chicken

1. In a medium bowl, whisk together the buttermilk, paprika, garlic powder, onion powder, salt, and pepper.
2. Add the chicken tenderloins to the buttermilk mixture, ensuring they are fully submerged.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours. The longer the chicken marinates, the more tender and flavorful it will be.

### Step 2: Prepare the Dredging Station

1. In a shallow dish, combine the all-purpose flour, panko breadcrumbs, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper.
2. Mix well to ensure all ingredients are evenly distributed. This is your dry dredging mixture.

### Step 3: Dredge the Chicken

1. Remove the chicken tenderloins from the buttermilk marinade, allowing any excess to drip off.
2. One at a time, dredge each chicken tenderloin in the dry dredging mixture, ensuring it is completely coated. Press the mixture onto the chicken to help it adhere.
3. Return the dredged chicken to the buttermilk marinade, briefly dipping it again.
4. Dredge the chicken a second time in the dry mixture, ensuring a thick and even coating. This double-dredging process is key to achieving a crispy texture.
5. Place the dredged chicken fingers on a wire rack lined with parchment paper. This will help them stay crispy while you prepare the rest.

### Step 4: Cook the Chicken Fingers

You have two options for cooking the chicken fingers: frying or baking. Both methods yield delicious results, so choose the one that best suits your preferences.

#### Option 1: Frying

1. Heat about 1 inch of vegetable oil or canola oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. The oil should reach a temperature of 350-375°F (175-190°C). Use a thermometer to monitor the temperature.
2. Carefully add the chicken fingers to the hot oil in batches, being careful not to overcrowd the pan. Overcrowding can lower the oil temperature and result in soggy chicken.
3. Fry the chicken fingers for 3-4 minutes per side, or until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C).
4. Remove the fried chicken fingers from the oil with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

#### Option 2: Baking

1. Preheat your oven to 400°F (200°C).
2. Place the dredged chicken fingers on a baking sheet lined with parchment paper.
3. Spray the chicken fingers lightly with cooking spray. This will help them brown in the oven.
4. Bake for 20-25 minutes, or until the chicken is cooked through and the coating is golden brown. Flip the chicken fingers halfway through baking to ensure even cooking.

### Step 5: Prepare the Buffalo Sauce

1. While the chicken is cooking, prepare the buffalo sauce. In a small saucepan, combine the hot sauce, melted butter, white vinegar, garlic powder, and cayenne pepper (if using).
2. Heat the mixture over low heat, stirring until all ingredients are well combined and the sauce is smooth.
3. Remove the sauce from the heat and set aside.

### Step 6: Toss the Chicken in Buffalo Sauce

1. Once the chicken fingers are cooked, place them in a large bowl.
2. Pour the buffalo sauce over the chicken fingers and toss gently to coat them evenly.
3. Ensure that each chicken finger is well coated with the spicy buffalo sauce.

### Step 7: Serve and Enjoy!

1. Serve the buffalo chicken fingers immediately while they are hot and crispy.
2. Serve with your favorite dipping sauces, such as blue cheese dressing or ranch dressing.
3. Offer celery sticks and carrot sticks on the side for a refreshing crunch.

## Tips for Perfect Buffalo Chicken Fingers

* **Don’t Overcrowd the Pan:** When frying, avoid overcrowding the pan. Fry the chicken in batches to maintain the oil temperature and ensure even cooking.
* **Use a Thermometer:** Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C).
* **Adjust the Heat:** Customize the heat level of the buffalo sauce by using different types of hot sauce or adding more or less cayenne pepper.
* **Keep Warm in the Oven:** If you’re making a large batch, keep the cooked chicken fingers warm in a preheated oven at 200°F (93°C) until ready to serve.
* **Make Ahead:** You can prepare the chicken fingers up to the dredging stage and store them in the refrigerator for up to 24 hours before cooking. This can save time when you’re ready to cook.
* **Ensure proper oil temperature:** If frying ensure that the oil is at 350-375°F before adding chicken. Cooking with too low a temperature will create soggy, oily chicken fingers.
* **Dry the chicken after marinating:** Dab the chicken with paper towels after removing from the marinade, before dredging. This will help the flour adhere better.
* **Don’t skip the buttermilk:** The buttermilk is important for creating tender chicken. If you don’t have buttermilk, you can create a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk.

## Variations and Additions

* **Honey Buffalo Chicken Fingers:** Add a tablespoon of honey to the buffalo sauce for a touch of sweetness.
* **Garlic Parmesan Buffalo Chicken Fingers:** Sprinkle the cooked chicken fingers with grated Parmesan cheese and garlic powder before tossing them in the buffalo sauce.
* **Lemon Pepper Buffalo Chicken Fingers:** Add lemon pepper seasoning to the dry dredging mixture for a zesty twist.
* **Buffalo Chicken Sliders:** Use the buffalo chicken fingers to make sliders by placing them on small buns with blue cheese dressing and shredded lettuce.
* **Buffalo Chicken Salad:** Top a salad with sliced buffalo chicken fingers for a spicy and satisfying meal.

## Serving Suggestions

Buffalo chicken fingers are incredibly versatile and can be served in a variety of ways. Here are some popular serving suggestions:

* **Appetizer:** Serve as an appetizer with blue cheese or ranch dressing and celery and carrot sticks.
* **Main Course:** Serve as a main course with a side of fries, coleslaw, or a salad.
* **Party Food:** Perfect for parties and gatherings, buffalo chicken fingers are always a hit.
* **Game Day Snack:** A classic game day snack that’s sure to please.

## Nutritional Information (Estimated)

* Calories: Approximately 350-450 per serving (depending on cooking method and serving size)
* Fat: 20-30g
* Protein: 25-35g
* Carbohydrates: 15-25g

*Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.*

## Frequently Asked Questions (FAQ)

**Q: Can I use chicken breasts instead of chicken tenderloins?**
A: Yes, you can use chicken breasts. Cut them into strips about the same size as chicken tenderloins. Keep in mind that chicken breasts may require a longer cooking time.

**Q: Can I make this recipe gluten-free?**
A: Yes, you can make this recipe gluten-free by using gluten-free all-purpose flour and gluten-free panko breadcrumbs. Ensure that all other ingredients are also gluten-free.

**Q: Can I air fry the chicken fingers?**
A: Yes, you can air fry the chicken fingers. Preheat your air fryer to 400°F (200°C). Place the dredged chicken fingers in the air fryer basket in a single layer, being careful not to overcrowd. Air fry for 12-15 minutes, flipping halfway through, until the chicken is cooked through and the coating is golden brown.

**Q: How long do buffalo chicken fingers last in the refrigerator?**
A: Cooked buffalo chicken fingers can be stored in the refrigerator for up to 3-4 days. Reheat them in the oven or air fryer to maintain their crispiness.

**Q: Can I freeze buffalo chicken fingers?**
A: Yes, you can freeze buffalo chicken fingers. Allow them to cool completely, then place them in a single layer on a baking sheet lined with parchment paper. Freeze for about 2 hours, or until solid. Transfer the frozen chicken fingers to a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months. Reheat them in the oven or air fryer until heated through.

**Q: What kind of hot sauce should I use?**
A: Frank’s RedHot is a popular choice for buffalo sauce, as it provides the perfect balance of heat and flavor. However, you can use any hot sauce you prefer. Adjust the amount to suit your taste.

**Q: Can I make the buffalo sauce ahead of time?**
A: Yes, you can make the buffalo sauce ahead of time. Store it in an airtight container in the refrigerator for up to 5 days. Reheat it gently before using.

## Conclusion

This buffalo chicken fingers recipe is a surefire way to satisfy your cravings for crispy, spicy, and tangy chicken. With its simple ingredients and easy-to-follow instructions, you can create restaurant-quality buffalo chicken fingers in the comfort of your own home. Whether you’re serving them as an appetizer, a main course, or a snack for game day, these buffalo chicken fingers are guaranteed to be a crowd-pleaser. Enjoy!

## Recipe Card

**Recipe Name:** Buffalo Chicken Fingers

**Prep Time:** 30 minutes

**Cook Time:** 25 minutes

**Total Time:** 55 minutes

**Yield:** 6 servings

### Ingredients:

#### For the Chicken:

* 1.5 lbs Chicken tenderloins, trimmed
* 1 cup Buttermilk
* 1 tsp Paprika
* 1 tsp Garlic powder
* 1 tsp Onion powder
* 1/2 tsp Salt
* 1/4 tsp Black pepper

#### For the Dredging:

* 2 cups All-purpose flour
* 1 cup Panko breadcrumbs
* 1 tbsp Paprika
* 1 tbsp Garlic powder
* 1 tbsp Onion powder
* 1 tsp Cayenne pepper (optional, for extra heat)
* 1 tsp Salt
* 1/2 tsp Black pepper

#### For the Buffalo Sauce:

* 1 cup Hot sauce (Frank’s RedHot is recommended)
* 1/2 cup Unsalted butter, melted
* 1 tbsp White vinegar
* 1/2 tsp Garlic powder
* 1/4 tsp Cayenne pepper (optional, for extra heat)

#### For Serving (Optional):

* Blue cheese dressing or ranch dressing
* Celery sticks
* Carrot sticks

### Instructions:

1. **Marinate the Chicken:** In a medium bowl, whisk together the buttermilk, paprika, garlic powder, onion powder, salt, and pepper. Add the chicken tenderloins to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
2. **Prepare the Dredging Station:** In a shallow dish, combine the all-purpose flour, panko breadcrumbs, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Mix well.
3. **Dredge the Chicken:** Remove the chicken from the buttermilk, letting excess drip off. Dredge each tenderloin in the dry mixture, ensuring it’s fully coated. Dip back into the buttermilk, then dredge again in the dry mixture.
4. **Cook the Chicken Fingers:**
* **Frying:** Heat 1 inch of oil in a skillet to 350-375°F. Fry chicken in batches for 3-4 minutes per side, until golden brown and cooked through (165°F internal temperature). Drain on a wire rack.
* **Baking:** Preheat oven to 400°F. Place dredged chicken on a parchment-lined baking sheet, spray with cooking spray, and bake for 20-25 minutes, flipping halfway through, until golden brown.
5. **Prepare the Buffalo Sauce:** In a saucepan, combine hot sauce, melted butter, white vinegar, garlic powder, and cayenne pepper (if using). Heat over low heat, stirring until smooth.
6. **Toss in Buffalo Sauce:** Place cooked chicken in a large bowl, pour buffalo sauce over, and toss to coat evenly.
7. **Serve:** Serve immediately with blue cheese or ranch dressing, celery, and carrot sticks.

### Notes:

* Adjust the heat level by using different types of hot sauce or adding more or less cayenne pepper.
* For extra crispy chicken, double-dredge in the dry mixture.
* Chicken can be marinated for up to 4 hours for more flavor.
* To air fry: Preheat air fryer to 400°F. Place chicken fingers in a single layer and air fry for 12-15 minutes, flipping halfway through.
* For Gluten-Free: Use Gluten-Free Flour and Panko Breadcrumbs.