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This is a baked version of the popular spicy appetizer. Use more or less cayenne to taste.
Ingredients
- 4 skinless, boneless chicken breast halves – cut into finger-sized pieces
- ¼ cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- ½ teaspoon salt
- ¾ cup bread crumbs
- 2 egg whites, beaten
- 1 tablespoon water
Directions
Step 1
Preheat oven to 400 degrees F (205 degrees C). Coat a baking sheet with a nonstick spray.
Step 2
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.
Step 3
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.
Step 4
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 125 | |
| % Daily Value * | |
| Total Fat2g | 3% |
| Saturated Fat1g | 3% |
| Cholesterol34mg | 11% |
| Sodium263mg | 11% |
| Total Carbohydrate11g | 4% |
| Dietary Fiber1g | 3% |
| Total Sugars1g | |
| Protein15g | |
| Vitamin C0mg | 1% |
| Calcium26mg | 2% |
| Iron1mg | 6% |
| Potassium147mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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This is fast and easy to make, but they tend to be dry. Just remember to serve them right out of the oven, and serve different sauces also. I have made them twice now, and I prefer to use less cayenne pepper.
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It was so tasty 🙂
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this is a very quick recipe that makes everybody happy. Thank you for putting it up for us.
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This was so easy my husband made it. The crust on the chicken was very good. I will make this one too. Great chicken tener recipe for future dinners, I will just remove the cayenne pepper for less spice. Thank you.
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these were great I made them for kids so I cut the cayenne in half.
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This is a great recipe that we will use again and again. Excellent as an appetizer or even a meal.
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This recipe was really good! A little too spicy for us so next time we will reduce the cayenne. We will be making again! Thanks Bobbi Jo!
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Great recipe – the chicken stayed so juicy & tender. Took other reviewers advice & halved the cayenne – the resulting flavor was perfect.
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I only gave this 3 stars- not because it was bad, but because it was alot of work for a pretty bland taste. I did use crushed red pepper b/c I didn’t have cayenne and maybe that’s why. (is there a difference??) If you buy a good quality breast meat chicken nugget you’ll have a better taste and it’ll be much easier. Not a keeper for me.
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I loved this recipe-I took other reviewers’ advice and used 1/2 the cayenne and served them with Honey BBQ sauce.
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I liked this recipe because it’s a lot lower in fat than the many chicken strip recipes that require dipping the chicken in oil or butter, or that are fried. It’s not as crunchy as the high-fat versions, but still good. I served this for dinner, so I just cut each breast half into 3 strips, instead of appetizer-size fingers. I also used only a total of 1/4 t. cayenne, because I thought it might be too hot for my 8-year old otherwise.
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I would consider adding more cayenne to this recipe. I like the fact that it was low fat. I would make it again but definitely add more cayenne. 3 stars for children because I did not give it to my children so I really had no opion on the part.
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This wasn’t quite spicy enough for our taste, but I’ll definitely be making it again, with a few alterations.
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Very good. Nice served w/icy cold celery and a quality bottled or homemade blue-cheese dressing.
My family enjoyed…we’ll have it often. -
Tastes great for being low fat!!! Very tender. I substituted whole milk for the egg. Also, I REALLY kicked them up (SPICY HOT) by coating them in authentic buffalo sauce after they came out of the oven and serving with blue cheese dressing. The simple buffalo sauce recipe is 1/3 cup melted margarine + 1/2 cup Franks Red Hot Sauce (MUST be Franks) – Try this sauce if you like TRUE buffalo fingers (spicy).
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This was a very easy recipe. It seems like it would be much more healthy than regular buffalo chicken strips. I made the strips and then used them in a pita sandwhich. My husband (who is VERY picky) also loved them.
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I took the advice of another by coating the chicken with Franks hot sauce before serving and, WOW! They tasted like restaurant style buffalo strips. (with a lot less fat) Next time, I will make this with the chicken breast pounded thin to make a buffalo chicken sandwich! Yummy!
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This was wonderful. They came out of the oven juicy and crispy. I then tossed them in the hot sauce/butter mixture as suggested by another reviewer, and they tasted heavenly. It did make them mushy, however, so next time I think I will pour the sauce on right before eating, or use it as a dip.
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My boyfriend made these the other day. I didnt try them, because I am a vegetarian, but they looked good to me! ^-^ He said they were a little salty but not flavorful, and dry. We added a little more cayenne pepper than called for, but maybe the peppers didnt have enough time to heat up. Overall they were good, and we’ll make them again, but with a little flavor modification! Thanks!
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This turned out great! The only thing I did differently was to marinate the chicken – which I cut into nugget size pieces- in Texas Pete’s Buffalo Hot Sauce for 1 hour prior to coating. The chicken was very spicy and had some heat. Putting the hot sauce on the inside also helped the chicken to remain crispy. I also provided additional hot sauce and fat free ranch for dipping. These were a bit hit at dinner!
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I added some Frank’s hot sauce mixed with margerine to the chicken after cooking it. Wow! It tasted like it was from a restaurant! Great authentic taste!
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Really good and even better because low fat. I end up making these every other week, they are great with low fat mashed potatoes and a salad. I marinate the chicken in some buffalo sauce and cayenne pepper beforehand and then add buffalo sauce onto chicken after it is done. I like it super spicy though!
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Followed the recipe exactly. Near the end of cooking, I melted 1/2 stick of butter with 6 oz. Crystal hot sauce. I then tossed the chicken with this just before serving. With this change, I would up it to five stars! It tastes great. If spicy is your thing, do not put as much butter in the hot sauce. A 1/2 stick of butter and 6 oz. of hot sauce gives that “buffalo chicken” flavor without the very spicy taste.
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I love these! I marinated them overnight in Texas Pete Buffalo sauce and they came out great! Not too much breading! Just Right! Thanks Bobbi Jo!
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Excellent recipe! Marinated for 30 minutes in Frank’s hot sauce before breading. Served with low-fat ranch dip and chili con queso dip! Husband devoured plate & asked if there were anymore & wants them again tonight!I like them as they are low-fat & will be making them regularly from now on!
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I love this recipe for the fact that it’s baked chicked and it still tastes like it’s fried! Also, my house smells really good every time I make it. I just add a little more cayenne that the recipe calls for and it’s perfect! Thanks Bobbi!
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Everyone loved these – will probably add more cayenne and take the advice to marinate them with some Red Hot sauce first – otherwise they aren’t that spicy.
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Definitely needs more spices than the recipe calls for. But they are very tasty, nonetheless. It is a great quick recipe to make as either a main dish or an appetizer.
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Definitely needs more spices than the recipe calls for. But they are very tasty, nonetheless. It is a great quick recipe to make as either a main dish or an appetizer.
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These were pretty good, I used a LOT of Tony Chachere’s (I KNOW that spelling is wrong :)and they were tasty. They weren’t really buffalo-ish to us though, more like regular chicken fingers. We dipped in ranch and barbecue. I’ll make again and maybe play with the spices a bit.
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This was pretty good. I marinated the chicken in buttermilk and hot sauce, as suggested by Zipporah. The only drawback was that it wasn’t quite as good as good ol’ greasy fried chicken fingers. A good alternative, for those that are trying to eat healthy. I served with blue cheese and celery.
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Great Recipe! Every time my husband & I go somewhere, we are asked to bring these! After baking the chicken, i toss them in a mixture of 1/2 butter & 1/2 Franks Red Hot Sauce and stick them back in the oven for another 5 minutes, They are a big hit!
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This was pretty good. I used another reviewers suggestion of marinating in hot pepper sauce and butter and putting back in to back for 5 more nminutes and it was pretty good. It’s not quite as good without the greasiness of frying, but it did save calories so probably worth it.
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I used this recipe as a starting point for my chicken tenders. I did fry them up after coating them in this breading. After draining on paper towels I salted with some Cajun seasoning. Just before serving I poured the Buffalo Sauce from this site over, and baked for about 5 min. to warm and crisp up. Delicious!!
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What a wonderful and easy recipe!! I love chicken fingers, but am always looking for low-fat versions of favorites, as I try to take care of my health. These turned out very tasty, and moist! Dipped them in a little BBQ sauce mixed with a little lemon juice, and what a tasty dinner! Nice change from regular baked chicken! Thanks!
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I made this for my husband for our first married Valentine’s day; the entire dinner he kept saying “you can cook!” I followed suggestions from other reviewers and marinated the chicken in Red Hot, then laid the strips on paper towels before putting them in the bag with flour. The breading stuck quite well, even on the reheated leftovers, which we also enjoyed. This version was the perfect spiceness for him; I could take more, but enjoyed it. We’ll definitely be making this again and eating it with our favorite wing sauces.
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These were good especially for being low fat baked. I needed more breadcrumbs though and that was for 3 chicken breasts. Will make them again and spice them up more. I served them with BBQ sauce but I liked them with just plain tomato ketchup.
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not nearly as good as i thought it would be. 3 stars b/c its low fat, otherwise i wouldnt make it again.
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I made these for dinner last night and everyone really liked them. I substituted ground chipotle for the cayenne because we like the smokier flavor. They were a big hit!
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5 stars with my modifications: I marinated the chicken strips (we cut up 4 boneless, chicken breasts that I got on sale for 1.79/lb.) with a cup of hot sauce in a ziploc bag for a few hours before preparing. I doubled the flour mixture and barely had enough of the bread crumb mixture to cover the chicken. After baking, we tossed these in a mixture of 1 stick of melted butter and 1 cup of hot sauce, simmered together. These were spicy hot and outstanding! My 13 year old son remarked that he no longer needed to go to the local Ruby Tuesday’s restaurant for their buffalo chicken tenders – that he would prefer to make ours! Thanks for a recipe that was fun for my son and I to make together and is not fried and more economical than eating out!
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Made these for hubby…who loves buffalo wings. These are good for a “heathlier” version. Of course nothing beats deep frying these things. I didn’t change much of the recipe except for using Frank’s Red Hot sauce….hubby loves the stuff. Thanks for a healthy recipe of one of our favorite treats.
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I used this recipe as more of a guideline. The only real change I made was to use whole eggs instead of just the whites, and instead of adding water to the eggs, I added hot sauce. My 6 year old who hates anything spicy ate these, so even with that change, they still really didn’t pack much heat. These are a basic chicken finger recipe. They’re still good though!! Just a bit dissapointed at the lack of heat in them.
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As this recipe is written, there is nothing “buffalo” about it. Where is the hot sauce, where is the blue cheese dressing? I dipped my chicken pieces in Frank’s hot sauce and melted butter, then dredged them in the breadcrumbs. I served them with blue cheese dressing as a dipping sauce. I gave it 2 stars for the submitted recipe – – to be “Buffalo”, you need to add a few ingredients. Just my humble opinion.
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This was sooo yummy with two alterations. I used crackers instead of bread crumbs (bread crumbs can get too sweet) and I maraniated the chicken in Tabasco Sause all day until it was time to cook dinner. My husband really liked it too!
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I LOVE BUFFALO CHICKEN WINGS SO I THOUGHT I WOULD TRY THESE..THEY WERE PRETTY GOOD. I USED CAJUN SEASONING BECAUSE I DID NOT HAVE ANY CAYENNE. I PUT THE CHICKEN ON TOASTED BUNS WITH RANCH DRESSING. I JUST WISH I WOULD HAVE READ REVIEWS FIRST AND I WOULD HAVE MARINATED IN HOT SAUCE.
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It was good but didn’t quite cure my craving for real buffalo wings.
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We made this as a snack for the football game and last Nascar race. We thought that it was very good. There is only one thing I might have cut my breasts a little different but there wasn’t even breadcrumb mixture for the amount of chicken and had to make more.
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Great recipe. I followed others’s suggestions and after cooking the chicken, coat each piece with butter and Franks hot sauce mixed together. Adds extra kick.
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We really liked these – so much cheaper than having chicken fingers in a restaurant, and healthier, too! I added some hot sauce to the beaten egg white, too, for extra zip, and I used panko bread crumbs for coating.
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I loved the recipe! Very easy and so few ingredients, I love buffalo chicken but when it’s fried it is so unhealthy. This is a great tasting, healthy recipe.
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Pretty good for my first try, but I thought it was a bit bland.
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These were fine, but tasted nothing like real buffalo chicken. I wish I had read the reviews before I prepared it. Hot sauce will help and it’s an interesting idea to use crackers instead of bread crumbs! Next time I will try that!
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These were okay, but I don’t think I will make again.
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I have made these several times and they are always great!
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This was excellent used crackers instead of bread crumbs will definately make again. Wanted more but they were all gone.
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Great recipe. I used panko bread crumbs to coat and tossed the fingers in buffalo wing sauce when they were just out of the oven. A nice change from greasy restaurant hot wings.
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These are really great chicken fingers. I make these every couple of weeks. I do, however, make a few adjustments. First, I use chicken tenderloins, just so I don’t have to cut the chicken breasts. Second, I melt 2 parts butter and 4 parts Frank’s hot sauce. I like my sauce hot, so use more butter if you want a less fiery sauce. I dip the tenderloins in the buffalo sauce when they have about 1 minute of cooking left. After they have been dipped, they go back in the oven for the last minute of cooking. I then serve them on a bun for a lower fat buffalo chicken sandwich.
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I like the IDEA of this recipe, but I can’t imagine how bland the original recipe would have been.
I put hot sauce in the egg mixture and dipped them in mostly hot sauce and little melted butter before the last few mintures of cooking. They still weren’t spicy enough for me. -
This has been the third time I have made this in about 2 months. When my kids have a sleep over they ask me to make these, all the kids that have come here love these. Thank you so much for sharing this recipe. My fiance and I enjoy them just as much.
Thank you,Tammy
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I gave this recipe five stars, but only because I followed the advice of some of the other reviews. I used crushed saltines instead of bread crumbs and I tossed the nuggets in a mixture of Frank’s Hot Sauce and melted butter with a minute or so left to bake. They were spicy and delicious and way healthier than fried buffalo chicken.
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This was a good alternative to the traditional fried chicken fingers. I did modify it as other reviewer suggested and brushed them with Franks Hot Sauce and butter prior to serving. I’ll make these again.
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We should have bought some stock in Frank’s Red Hot company — we’ve been going through their Buffalo Wing sauce like crazy since we discovered this recipe! We brush FRH on the chicken strips a few minutes before they’re ready to come out of the oven to kick up the spice even further.
More often than not, we use this recipe for chicken breasts, then top them with Buffalo Wing sauce, and serve them on Kaiser buns as Buffalo chicken sandwiches.
Either way, this recipe is fantastic!
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I followed this recipe with the advice of another reviewer on using Frank’s Hot Sauce and saltines,instead of Bread Crumbs.Turned out great!
I didn’t have Cayenne Pepper or Garlic Powder so I used Black Pepper and Garlic Salt.Tasted just fine with those alterations.
Great recipe!I will recommend it to others as well as bring it to outings!
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This is a perfect quick and easy recipe when your in the mood for appetizers for dinner! I used crushed corn flakes in place of the bread crumbs and also added black pepper to the garlic powder, salt, cayenne mixture. The corn flakes give it a great crunchy texture! I served them with a buffalo and blue cheese dipping sauce.
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This recipe is on the healthier side, so it meets it’s needs there. And the prep was quick. However the taste was just average. No real Buffalo taste, in fact no outstanding taste at all. Just like breaded chicken fingers.
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My family really likes these. A great healthy way to make chicken. Yes, I’d prefer them spicier but we have two kids that would’ve been upset if they had any more heat. When I make them again I may try the saltines just for a change. Thanks.
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Hot & Spicy!
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Nothing to special, tasted fine, but really wasn’t much too it. I really needed the hot sauce when I was eating these
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I really enjoyed these, but would add more cayenne, and less garlic. A nice healthy meal.
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Bland, dry, and not very good at all by itself. I guess I was hoping for more of the actual “buffalo” taste. These would be good with actual buffalo sauce, but the sauce would make the dish more than the chicken.
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My husband didn’t like it quite so spicy. My daughter and I liked it. I used 1 egg and added some extra flour and water.
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Great recipe. Based on reviews, I added Frank’s hot sauce for the last 5 minutes of cooking. I used the leftovers the next day and made a buffalo chicken salad. Yummy and healthy.
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I put a sauce made of lots of hot suace, butter, brown sugar, and fresh garlic on top of these for the last 8 min. of cooking and they turned out great. Everyone at the superbowl party loved them. For the extra healthy people I made a batch with I can’t believe it’s not butter light and they turned out good too.
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I thought this was really good! The chicken fingers came out nice and crispy. I like mine saucy and hot…so I took a 1/4 c Crystal Louisiana hot sauce, a dash of cayenne, a dash of garlic powder and 1 tsp of butter..then microwaved it together till hot and poured it over my chicken..then tossed them. Serve it right away..and it tastes just like the really fattening wings you get at restaurants!
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Good, but not really “buffalo” chicken fingers since there’s no sauce. With buffalo sauce served alongside, they were good, but without it, they were just too plain for us. It was a lot healthier than wings, so I appreciated that.
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These were delicious and easy. Rumaging through the kitchen the other night, and found this recipe that I had printed off. Made it on a whim and it was perfect, totally hit the spot. Made my own honey mustard sause to go with them.
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I agree, kind of a bland coating, but it is much healthier and easier than “true” fried buffalo wings or tenders. Next time I will try adding Frank’s Hot Sauce to the egg mixture and see how that works.
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These are the best chicken fingers I have ever made. The breading didn’t come off, it was a good way to make them. The chicken remained very tender, and juicy. Very Good!
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This recipe really has nothing “buffalo” about it. Its a good base recipe for strips though. I made them and then dipped them in buffalo sauce (franks and butter) and served them with blue cheese and celery.
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Very good, used saltines and marinated chicken in tabasco all day. After baking, I heated J.B. wing sauce and pured over the chicken. Nothing beats them fried, but a good alternative for a lighter version.Thanks
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YUMMY! I made this the other night and my boyfriend and I loved it. I used turkey cutlets instead of chicken breasts and added ranch dressing mix instead of garlic, but otherwise followed the recipe. The cooking times are just right. I made two little batches and tossed the first with buffalo sauce right before serving, and the second batch I coated the strips with the sauce then baked 5 minutes longer. I liked the first way better and my boyfriend preferred the second. Either way, these are awesome and we’ll make them again! Easy, too!
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This recipe is very tasty! I like it because it gives the taste of chicken wings without all the frying in grease of regular wings. I spray a little Pam on the top of them so they get crisper and browned.
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First, I’m rating THIS recipe, NOT Frank’s sauce! Sigh. Calling it buffalo is definitely a misnomer. I thought they were flavorful and crunchy, but not hot. The idea here was a low-fat version, and hot sauce would help w/out adding fat. But adding the butter starts ruining that concept. They were a bit dry baked this long, and that’s considering my oven is usually slow. The flour & egg were a bit on the sparse side for this amount of chicken & I had to be careful not to over-use it. They were a bit of a pain to make. I think they’re a good low-fat chicken finger type thing but would not refer to them as buffalo.
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Very tasty! I took the hint from a couple of other reviewers and added buffalo wing sauce. Instead of using the egg whites, to moisten, I used Frank’s Red Hot Buffalo Wing sauce and it was amazing! Pretty spicy but exactly the taste I was looking for. The men in my house went nuts over these. Will make again.
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Truly a great recipe. I recommend reading others comments as I found them very helpful.
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Definately needs the addition of Frank’s to make these really taste like buffalo wings. I mixed Frank’s with the egg white and they turned out very well.
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These were great. I used Texas Pete buffalo sauce instead of the egg I then tossed them with additional sauce before eating. HOT HOT HOT I wasn’t crazy about the bread crumbs though they were a little soggy.
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Made these last evening for the SuperBowl. Everyone enjoyed them a lot. The changes I made: I didn’t add water to the egg, but I DID add about two tablespoons of Frank’s Red Hot Buffalo Sauce to the egg. Gave the fingers a little kick!
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These were awsome…everybody loved them and they didn’t even last one day…as some other people said…they weren’t really “baffalo-ish” but they DID taste like they were fried!!!!!!!!!!!!
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Ok, the recipe “as is” isn’t bad… but it certainly wouldn’t cure my craving for buffalo wings. I think it only deserves three stars. However, with some of the additions suggested by some of the reviewers, it is definitely a five-star (plus) recipe!! I used Frank’s instead of water in the egg mix. When everything was cooked, I tossed the chicken fingers in a sauce made of 1/4 c melted Smart Balance Light margarine and 1/2 c Frank’s Red Hot Sauce. I also used panko bread crumbs (my first time cooking with them – I loved them!! they made the chicken fingers so crunchy! — and they looked fried after they were all covered with sauce…tricks the brain :). These were AMAZING and I will definitely make anytime I get a craving! (By the way, with my additions, this is still only 3 g fat and 97 calories per serving.) UPDATE: I brought into work today and have already gotten several requests for the recipe — even the non-dieters love them!
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These made an excellent appetizer… very simple and tender. I used extra hot durbar chilli powder instead of cayenne and they turned out hot like we like them!
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My husband and I thought these were fantastic! However, I did make one change. Before breading the chicken, I soaked it in buttermilk mixed with a generous slurp of Frank’s for about an hour. Ever since I was given that tip, I find breaded chicken comes out not only tender and juicy, but with an extra little kick!
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Love this recipe! My husband and I are on a diet and this is our new go-to recipe to satisfy our cravings for buffalo wings. (But obviously if you want real buffalo wings you should just make those– these are not the same.)
My only change is that I added some paprika to the flour and bread crumb mixtures (out of habit) and I added a healthy dose of Frank’s Red Hot Sauce to the finished product. Also, I had to cook our strips for about 5 minutes longer than specified, but our strips were pretty thick ( I made 8 from about a pound of chicken breasts). Thanks for sharing!
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My teens LOVE this. I follow the recipe, but dip them in a mixture of Franks Hot Sauce & butter as suggested by another reviewer. Yummy with bleu cheese dressing, celery and carrot sticks!!
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Tasted great and very easy. I used chicken tenders and baked 20 min.
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This was very good with the suggestions of other reviewers- primarily the addition of Frank’s Buffalo Hot Sauce over the fingers after baking. I will definitely try getting a hold of those Panko breadcrumbs, as suggested by another reviewer, ’cause ours came out kinda soggy (but still tasty w/ the hot sauce over it + blue cheese dressing for dipping). Will definitely try making “Buffalo Chicken sandwiches” next time, too!
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I used a 1/3 cup of melted butter and 1/2 cup of Frank’s Hot Sauce mixed together.
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Definitely use the butter/Franks hot sauce mixture but if you are only cooking for 2, use less than the 1/3 cup:1/2 cup ratio (we had tons of extra sauce) EXCELLENT!
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A great, baked chicken finger recipe. Will certainly make again!
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I replaced the egg w/ hot wing sauce. I tried the egg, but it just made the hot sauce come off and the flour mixture was getting wet enough. I used Panko bread crumbs. I just made a small batch for myself, and plan on having the leftovers over a spinach salad for lunch today. I think my family will love this recipe too! I’ve been craving hot wings, and this is definately on my diet!
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