Ingredients
1½lbschicken breasts,or tenders, skinless, boneless
5cupscorn flakes cereal
½tspsalt
½tspfreshly ground black pepper
½tspgarlic powder
½tsppaprika,smoked
1cupall purpose flour,spoon & leveled
2largeeggs
¼cupmilk
1cupSweet Baby Ray’s buffalo wing sauce,or more, depending on preference
celery sticks
blue cheese sauce
½cupmayonnaise
½cupsour cream
2tspmilk
1tspWorcestershire sauce
⅔cupblue cheese crumbles
Preparation
If using chicken breasts, pound down and cut into strips.
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
Place the corn flakes, salt, pepper, garlic powder, and smoked paprika into a food processor. Do it in stages if the processor isn’t large enough).
Pulse 4 to 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.
Coat each chicken strip in flour, shaking off any excess. Then, dip in the egg mixture and let any excess drip off.
Then generously roll in the corn flakes, shaking off any excess. Place the chicken strips on the prepared baking sheet.
Bake for 10 minutes. Turn each piece over and continue baking for about 10 more minutes until the outside is crisp and the centers are cooked through.
Baking times may vary, just make sure the chicken is cooked through by cutting into a thick piece. For browner chicken, bake 2 minutes longer. Be careful not to dry out the chicken inside.
Allow to cool for 5 minutes on the baking sheet, then carefully place the chicken fingers into a large bowl.
Pour the buffalo sauce on top and gently stir to coat. Taste and add more sauce if desired. Serve warm with blue cheese dipping sauce.
Stir sauce ingredients together in a small bowl and serve.
Leftover chicken fingers keep well in the refrigerator for up to 1 week. Reheat in the microwave or for 10 to 12 minutes in a 350-degree F oven.
