BAKED - Buffalo Chicken Fingers (edited)
#155843 - 03/02/05 11:11 AM
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Shell Marr
Reged: 08/04/03
Posts: 14959
Loc: Seattle, WA USA
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BAKED - Buffalo Chicken Fingers
Makes 8 servings.
4 skinless, boneless chicken breasts
1/4 cup all-purpose flour
1 teaspoon garlic powder (divided)
1 teaspoon cayenne pepper (divided)
1/2 teaspoon salt (divided)
3/4 cup bread crumbs
2 egg whites, beaten
Directions:
Preheat oven to 400 degrees F (205 degrees C). Coat a
baking sheet with a nonstick spray.
Cut chicken into finger-sized pieces.
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. Spray with nonstick spray.
Bake for about 8 minutes. Use tongs to turn pieces
over. Spray with nonstick spray. Bake 8 minutes longer, or until chicken is tender.
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Edited by Shell Marr (03/03/05 09:37 PM)
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Oh this reminds me of a recipe my friend gave me. I was going to try to modify it and try it again. Maybe I will do that tonight. Thank you for reminding me. Her's had you dip it in sesaoned flour just like yours and fry it in the frying pan that had oil and hot sauce. I was going to try to mix the hot sauce with some egg whites and then bake it.
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Quote:
Oh this reminds me of a recipe my friend gave me. I was going to try to modify it and try it again. Maybe I will do that tonight. Thank you for reminding me. Her's had you dip it in sesaoned flour just like yours and fry it in the frying pan that had oil and hot sauce. I was going to try to mix the hot sauce with some egg whites and then bake it.
Oh, that sounds good too....let us know how it turns out.
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I know this will sound stupid to all of you those that know how to cook, but I'm just learning so here it goes:
if you dip the flour coated chicken in egg whites, won't the flour wash off? Is there a special way to do this?
Thanks.
BTW, Shell, I tried your turkey meatloaf & it was great! Even I could make it & it still tasted good. Thanks for such an easy recipe. It's a keeper 
Meryl
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Quote:
I know this will sound stupid to all of you those that know how to cook, but I'm just learning so here it goes: not stupid!
if you dip the flour coated chicken in egg whites, won't the flour wash off? no, it will not wash off...the flour helps the egg stick...:) Is there a special way to do this? Nope... just dip/roll from one dish to the next.... you will see...it's real easy... 
Thanks.
BTW, Shell, I tried your turkey meatloaf & it was great! Oh, thanks!! I'm glad you liked it... Even I could make it & it still tasted good. Thanks for such an easy recipe. It's a keeper
Meryl
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this sounds yummy.. I think I'll try it sometime soon..
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Dietetics Student (anticipating RD exam in Aug 2010)
IBS - A
Dairy Allergic
Fructose and MSG intollerant
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Do these crisp up nice? Or do you need to spray them with Pam cooking spray?
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It turned out really good and there was no food left for the first time in a long time. The girls even liked it. Tory had to get out the hot sauce because he said it wasn't spicey enough. The only thing was that I didn't spray the tops of the chicken with cooking spray until it was almost done. There is hardly any fat so the tops of chicken was too floury, as Maddie says. The recipe you posted might be better. I'm going to have to play with it more. I did like the hot sauce in the egg whites though.
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Do these crisp up nice? Or do you need to spray them with Pam cooking spray?
I'm going to make these tonight for dinner...I already hand wrote on my copy "spray 1/2 with Pam".... I'll let ya know which way turns out better.
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EDITED: I edited the "original post above" and quoted it here... to show that you divide some of the ingredients in half and also, I recommend that you spray with nonstick spray before baking and then also after you turn them over for extra crispness, I made them both ways and preferred them with the spray.
Quote:
BAKED - Buffalo Chicken Fingers
Makes 8 servings.
4 skinless, boneless chicken breasts
1/4 cup all-purpose flour
1 teaspoon garlic powder (divided)
1 teaspoon cayenne pepper (divided)
1/2 teaspoon salt (divided)
3/4 cup bread crumbs
2 egg whites, beaten
Directions:
Preheat oven to 400 degrees F (205 degrees C). Coat a
baking sheet with a nonstick spray.
Cut chicken into finger-sized pieces.
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. Spray with nonstick spray.
Bake for about 8 minutes. Use tongs to turn pieces
over. Spray with nonstick spray. Bake 8 minutes longer, or until chicken is tender.
web page
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www.facebook.com/shell.marr
www.myspace.com/shellmarr
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