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Buffalo Chicken Fingers

Western.Chefs's picture
Ingredients
  Egg whites 2 Large
  Water 2 Tablespoon
  Dry bread crumbs 3⁄4 Cup (12 tbs)
  Red cayenne pepper 1⁄4 Teaspoon
  Chicken breasts 1 Pound, cut into strips
  Vegetable oil 2 Tablespoon
  Low fat yogurt 1⁄2 Cup (8 tbs)
  Blue cheese 2 Ounce, crumbled
  Neufchatel cheese 2 Ounce (At Room Temperature)
  Red wine vinegar 1 Tablespoon
  Dry sherry 2 Tablespoon
  Worcestershire 1 Teaspoon
  Garlic powder 1⁄4 Teaspoon
  Black pepper 1⁄8 Teaspoon
Directions

1. Preheat the oven to 450° F. Line a 13" x 9" x 2" baking pan with foil and oil lightly. In a pie plate or shallow dish, whisk the egg whites with the water for 1 minute or just until frothy. On a piece of wax paper, mix the bread crumbs with the ground red pepper.
2. Dip the chicken strips into the egg white mixture, coat with the seasoned bread crumbs, and place in the baking pan. Drizzle with the oil and bake, uncovered, for 5 minutes on each side or until crispy and golden-brown.
3. To prepare the dipping sauce: While the chicken is baking, blend all of the sauce ingredients in a medium-size bowl and spoon into a small serving bowl. Arrange the chicken fingers on a warm platter and serve with the sauce for dipping.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Healthy
Cook Time: 
10 Minutes
Servings: 
4

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