These crispy baked chicken fingers are packed with bold buffalo flavor and made healthier by baking instead of frying. Perfect for a game day snack or a tasty dinner, they’re easy to make and sure to satisfy your cravings.
Start by mixing the buttermilk and half a cup of hot sauce in a bowl. Pour this into a resealable plastic bag, add the chicken strips, and make sure they’re fully coated. Squeeze out the air and seal the bag, then pop it in the fridge to marinate for at least an hour or even overnight if you have the time.
When you’re ready to bake, heat your oven to 400°F (200°C) and grease a baking sheet. Take the chicken out of the marinade and give each piece a good shake to get rid of any extra liquid — toss the leftover marinade.
Set up two shallow dishes: one with panko breadcrumbs and the other with your egg substitute. Press each chicken strip into the breadcrumbs first, then dip it in the egg, and finally coat it with breadcrumbs again. Give them a gentle shake to remove any crumbs that didn’t stick. Arrange the coated chicken on your baking sheet and spray them lightly with cooking spray.
Bake for about 10 minutes, then carefully flip each piece and spray them again with cooking spray. Keep baking until the chicken is golden and cooked through, around 10 more minutes. For an extra kick, brush on a little more hot sauce, pop them back in the oven, and bake until the sauce dries up, about 5 minutes. Enjoy!
- Use a wire rack on the baking sheet to help the chicken get crispy all around.
- Pat the chicken dry before coating to help the breading stick better.
- Let the chicken rest for a few minutes after baking to keep the juices locked inside.
These chicken fingers are perfectly crispy on the outside and juicy on the inside. They have a spicy kick from the buffalo sauce that makes them addictive. Plus, baking instead of frying keeps them lighter and healthier without losing any flavor.
Serve with celery sticks and a side of cool ranch or blue cheese dressing to balance the heat. These go great with a fresh salad or crispy fries for a complete meal. You can also add some carrot sticks for extra crunch and color.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to keep the coating crisp. Avoid microwaving as it can make the breading soggy.
