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Recipe of Crispy Buffalo Chicken Fingers
Recipe

Crispy Buffalo Chicken Fingers

50 mins
40 mins
Low
54
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Crunchy chicken with homemade buffalo sauce a great recipe. Very crispy chicken fingers bathed in a spicy sauce based on cayenne pepper, garlic powder, Worcestershire sauce, hot sauce, butter and Mayonnaise Best Foods®; best snack you´ll never prepare!
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Ingredients

10 portions
  • 1/2 cups butter, for buffalo sauce
  • 1/2 cups spicy sauce, for buffalo sauce
  • 2 tablespoons white vinegar, for buffalo sauce
  • 1 tablespoon salt, of celery for buffalo sauce
  • 1 tablespoon Cayenne pepper, for buffalo sauce
  • 1 tablespoon garlic powder, for buffalo sauce
  • 1 tablespoon English sauce, for buffalo sauce
  • 1 cup Mayonnaise Best Foods®
  • 2 chicken breasts, cut into strips
  • 2 eggs, smoothie
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1/2 cups wheat flour, to bread
  • 5 tablespoons cornstarch, to bread
  • 1/2 cups cornflakes, ground, for bread
  • 1 tablespoon paprika, to bread
  • 1 cup oil, to fry
  • to taste potato, to accompany

Preparation

In a small saucepan melt butter, add the remaining ingredients for the buffalo sauce and cook until combined, around 15 minutes. Remove from heat, transfer to a bowl, whisk together with the Real Best Foods® Mayonnaise and set aside.
In a medium bowl, beat the eggs together with salt and pepper. Dip the chicken strips in the mixture. Mix the flour, cornstarch, corn flakes, paprika, salt and pepper. Cover the chicken strips with the flour mixture, pressing gently to make sure it´s fully coated.
Heat the vegetable oil over medium-high heat, and fry chicken strips until brown and fully cooked.
Toss the chicken tenders with the prepared sauce. Serve with blue cheese dressing, french fries,

PRESENTATION

Serve with french fries, blue cheese dressing, celery and carrot sticks.

TIPS

The oil temperature must be at 350°F for optimal frying.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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