Crispy Baked Buffalo Chicken Fingers

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Chicken fingers are one of those childhood comfort foods you’ll never grow out of. Long gone are days by the swimming pool snack bar where my 11 year old friends and I would chow down on extra crispy chicken fingers with french fries followed by a thrilling game of sharks and minnows. (Forever my favorite pool game.) After we’d run around and eat Flintstones push-up pops. Remember those? Do they still exist? Also: I’m seriously craving summer. And now, popsicles.

Ingredients:

• 1 and 1/2 pounds skinless, boneless chicken breasts or tenders
• 5 cups (140g) corn flakes cereal
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1 cup (125g) all-purpose flour
• 2 large eggs
• 1/4 cup (60ml) milk
• 1 cup Sweet Baby Ray's buffalo wing sauce (or more, depending on preference!)
• optional for serving: celery sticks and blue cheese sauce (recipe below)
• Creamy Blue Cheese Dipping Sauce
• 1/2 cup (104g) mayonnaise
• 1/2 cup (120g) sour cream
• 2 teaspoons milk
• 1 teaspoon Worcestershire sauce
• 2/3 cup (75g) blue cheese crumbles

Directions:

1. If using chicken breasts, pound down and cut into strips.
2. Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
3. Place the corn flakes, salt, pepper, garlic powder, and smoked paprika into a food processor (you can do this in stages if the processor isn't large enough). Pulse 4-5 times until the cereal is broken down. Not completely crushed; some larger pieces can remain. Pour into a large bowl. Place the flour into a separate bowl. Then in a third bowl, whisk the eggs and milk together.
4. ..........................
5. ...................................

for full instruction please see : sallysbakingaddiction.com

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