Monday, September 10, 2012

Buffalo Chicken Fingers

Buffalo Chicken Fingers 
(just like Rafferty's, but better!)

I have to admit this is my favorite recipe of the week!!!  My family throughly enjoyed these.  We varied it up a little for our one son who doesn't like hot sauce, and instead of tossing his in our homemade sauce we tossed his in honey mustard.  They turned out great too.

  • 1lb of Chicken Tenders (Or cut up Chicken Breasts into strips)
  • 1/2 cup of flour
  • 2 eggs
  • 2 tbsp of milk
  • Panco or breadcrumbs
  • 1/4 cup of Olive Oil (may need to add more oil as you cook....keep oil just to the sides of the chicken, not covering)

  • 1/2 cup of ketchup
  • 1/3 cup of Louisiana hot sauce (or less if you like it milder, more if you like it hotter....this is about a medium)
  • 1/2 cup of butter
  • 3 tbsp of honey
  • 3 tbsp of maple syrup
  • 2 tbsp of sugar


In a saucepan combine all sauce ingredients and on a medium heat bring to a boil while stirring.  Then reduce heat and let simmer on low for 15 minutes.

While sauce is simmering....heat Olive oil in a skillet (about a 2in deep one) on medium to low.  Now place flour on a plate.  In a bowl large enough to dip chicken strips in combine 2 eggs and milk.   On another plate cover evenly with Panco.  One at a time, dip a chicken strip into flour and cover evenly.  Then dip into egg/milk mixture.  Then dip into Panco and cover evenly.  Then place chicken in oil in skillet.  Cook about 8-10 minutes flipping half way through.  Make sure Chicken is cooked through.  Cook the rest of the chicken.

Once all chicken is cooked place in a large bowl, add sauce, and toss.  We only added about 1/2 of sauce and saved the rest to serve as extra sauce at the table for those that like it extra saucy!!!

Great when served with Ranch or Blue Cheese.


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