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