Oven-Baked Buffalo Chicken Fingers
Serves 6 to 8
Time 45 min
This spicy chicken fingers are baked, not fried, for a crispy coating that's lighter than the store-bought version. Serve the chicken with a creamy dipping sauce to mellow the spice or with extra hot sauce, if you like the kick!
Special Diets:
Ingredients
- 1/4 cup hot sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons soy sauce
- 2 tablespoons tomato ketchup
- 1 1/2 pound boneless, skinless chicken tenderloins
- 1 1/2 cup dried bread crumbs, seasoned or plain
- Vegetable oil cooking spray
Method
Stir together hot sauce, vinegar, soy sauce, and ketchup in a wide, shallow dish to make a marinade.
Add chicken, turn to coat, cover and refrigerate for at least 10 minutes, or overnight.
Preheat the oven to 375°F.
Remove chicken from marinade and gently press it into the bread crumbs, rolling well to evenly coat chicken all over.
Spray a baking sheet with vegetable oil and arrange chicken on top, being careful not to overlap them.
Spray chicken all over with vegetable oil and bake until cooked through and golden brown, about 20 minutes.
Nutritional Info:
Per serving: 180 calories (20 from fat), 2.5g total fat, 0.5g saturated fat, 55mg cholesterol, 710mg sodium, 15g carbohydrates (0g dietary fiber, 2g sugar), 22g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1/4 cup hot sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons soy sauce
- 2 tablespoons tomato ketchup
- 1 1/2 pound boneless, skinless chicken tenderloins
- 1 1/2 cup dried bread crumbs, seasoned or plain
- Vegetable oil cooking spray