Buffalo Chicken Fingers

Western.Chefs's picture

Sep. 16, 2011


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


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
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 348Calories from Fat 152

 % Daily Value*

Total Fat 17 g26.2%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 493 mg20.54%

Total Carbohydrates 11 g3.7%

Dietary Fiber %

Sugars 3 g

Protein 35 g70%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet