Buffalo Chicken Fingers With Blue Cheese Dressing Recipes

BUFFALO CHICKEN FINGERS WITH BLUE CHEESE DRESSING

Steps:

• Heat oven to 450°F.
• In shallow bowl, slightly beat eggs. Add Buffalo wing sauce. In another shallow bowl, mix bread crumbs, parsley flakes, salt, onion powder and pepper. Dip chicken tenders into egg mixture. Roll in bread crumb mixture. Place on rack in broiler pan. Generously spray chicken on both sides with cooking spray.
• Bake 12 to 16 minutes or until chicken is golden brown and no longer pink in center. Serve chicken with blue cheese or ranch dressing.

BUFFALO STYLE CHICKEN FINGERS

Steps:

• Preheat oven to 425 degrees.
• In a shallow bowl, combine crushed cornflakes, parsley, and salt.
• Cut chicken breasts into strips 3/4 inches by 3 inches.
• In a bowl, combine the 2/3 cup blue cheese salad dressing, water and hot pepper sauce.
• Add chicken, and stir to coat.
• Roll chicken pieces individually in crumb mixture to coat.
• Place chicken strips in a single layer in two lightly greased 15x10x1 baking pans.
• Bake one pan at a time for 18-20 minutes or until chicken is no longer pink, and crumbs are golden.
• To serve, transfer chicken to a serving platter.
• Serve warm with celery sticks, and additional blue cheese dressing for dipping.

BUFFALO CHICKEN FINGERS

Steps:

• Preheat oven to 450 degrees.
• Line a 13x9x2 baking pan with aluminum foil and oil lightly.
• In a shallow dish, whisk the egg whites with the water for about 1 minute, or just until frothy.
• In another shallow dish, mix the bread crumbs with the ground red pepper.
• Dip the chicken fingers into the egg white mixture and roll in the seasoned bread crumbs.
• Place in baking pan and drizzle with the 2 tbsp of oil.
• Bake uncovered 5 minutes on each side or until crispy and golden brown.
• While the chicken is baking, prepare the dipping sauce.
• In a medium sized bowl, blend all dipping sauce ingredients together.
• Spoon into small individual bowls if desired.

BUFFALO CHICKEN FINGERS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Coat a baking sheet with a nonstick spray.
• In a bag, mix together flour, 1/2 teaspoon garlic powder, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon salt. On a plate, mix the bread crumbs with the rest of the garlic powder, cayenne pepper, and salt.
• Shake the chicken pieces with the seasoned flour. Beat egg whites with 1 tablespoon water, and place egg mixture in a shallow dish or bowl. Dip seasoned chicken in egg mixture, then roll in the seasoned bread crumb mixture. Place on prepared baking sheet.
• Bake for about 8 minutes in the preheated oven. Use tongs to turn pieces over. Bake 8 minutes longer, or until chicken juices run clear.

BUFFALO CHICKEN BURGERS WITH BLUE CHEESE DRESSING

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Stir the sour cream, blue cheese, and Worcestershire sauce together in a small bowl; set aside.
• Mix the ground chicken, 1/4 cup hot sauce, celery salt, poultry seasoning, paprika, and cayenne pepper together in a mixing bowl until evenly blended. Form into four 3/4-inch-thick patties.
• Cook the chicken burgers on the preheated grill 6 to 7 minutes until well marked. Spray the uncooked top of the burger with cooking spray, and flip the burgers over. Brush the cooked side with 1 tablespoon hot sauce, and continue cooking until no longer pink in the center and the juices run clear, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• To assemble the burgers, place a lettuce leaf on each roll bottom. Top with a burger patty, then spoon on 2 tablespoons of blue cheese sauce, and 2 tablespoons celery. Place the top of the roll on top to finish the sandwich.

ALL-AMERICAN BUFFALO CHICKEN TENDERS

Steps:

• Preheat oven to 250 degrees. Place a wire rack on a rimmed baking sheet, and transfer to oven. In a medium bowl, stir together blue cheese and 1/2 cup buttermilk. Season dip with salt and pepper, and set aside.
• Place flour and remaining 1/2 cup buttermilk in separate medium bowls; season with salt and pepper. Set out another rimmed baking sheet alongside. Dip chicken in buttermilk (allowing excess to drip off), then in flour (shaking off excess); place on sheet.
• In a large skillet, heat oil over medium-high. Working in batches, fry chicken until golden brown and cooked through, 3 to 4 minutes per side. Transfer to rack in oven to keep warm.
• In a large bowl, stir together hot sauce and melted butter. Add chicken, and toss to coat. Serve tenders with blue-cheese dip.

BUFFALO CHICKEN FINGERS

Steps:

• Heat oven to 425°F. Line cookie sheet with foil; spray foil with cooking spray.
• In shallow dish, place buffalo wing sauce. In another shallow dish, mix bread crumbs, paprika, salt and butter. Dip chicken into wing sauce; coat evenly with bread crumb mixture. Place on cookie sheet.
• Bake uncovered 8 to 10 minutes or until chicken is no longer pink in center and coating is starting to brown. Serve chicken with dressing and celery sticks.

BUFFALO CHICKEN TENDERS

Steps:

• Toss chicken with flour and pepper. In a large skillet, heat 1 tablespoon butter over medium heat. Add chicken; cook until no longer pink, 4-6 minutes per side. Remove from pan., Mix hot sauce, Worcestershire sauce, oregano and garlic powder. In same skillet, melt remaining butter; stir in sauce mixture. Add chicken; heat through, turning to coat. If desired, serve with blue cheese dressing.

BUFFALO CHICKEN PIZZA

Steps:

• Unroll pizza crust into a lightly greased 15x10x1-in. baking pan; flatten dough and build up edges slightly. Bake at 400° for 7 minutes. Brush dough with 3 tablespoons Buffalo wing sauce. Combine cheddar and mozzarella cheeses; sprinkle a third over the crust. Set aside., In a large skillet, cook the chicken, garlic salt, pepper and chili powder in butter until chicken is no longer pink. Add the remaining wing sauce; cook and stir over medium heat 5 minutes longer., Spoon over pizza. Sprinkle with oregano and remaining cheese., Bake until crust is golden brown and cheese is melted, 18-20 minutes. Serve with celery and blue cheese dressing. Freeze option: Bake pizza crust as directed; cool. Top with all the ingredients as directed and securely wrap and freeze unbaked pizza. To use, unwrap pizza; bake as directed, increasing time as necessary.

BUFFALO CHICKEN STRIPS WITH BLUE CHEESE SALAD

Steps:

• In a small saucepan, melt butter over medium heat. Stir in ketchup and hot sauce. Remove from heat; cover and reserve sauce.
• In a medium bowl, whisk together flour, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Sprinkle 1/2 cup flour mixture evenly on a rimmed baking sheet; set aside. In a shallow bowl, whisk together eggs and 2 teaspoons water.
• In small batches, dredge chicken in flour mixture, shaking off excess. Dip chicken in egg mixture to coat, shaking off excess. Dredge chicken in flour again. Place on floured sheet.
• In a large (5-quart) saucepan, heat oil to 350 degrees on a deep-fry thermometer (a pinch of flour should sizzle when dropped in the oil).
• Add half the chicken; cook until golden brown, 3 to 6 minutes. Transfer to a paper-towel-lined plate. Return oil to 350 degrees. Repeat with remaining chicken.
• Toss chicken strips with reserved sauce (reheated if necessary) to coat. Serve with Blue Cheese Salad.