Buffalo Chicken Fingers

A restaurant favorite with a crunchy twist! It takes just 30 minutes to make these crispy and spicy Buffalo Chicken Fingers! MORE+ LESS-

1/4

cup buffalo wing hot sauce

1 1/4

cups Progresso™ plain panko crispy bread crumbs

1/2

teaspoon paprika

1/4

teaspoon salt

tablespoons butter or margarine, melted

lb boneless skinless chicken breasts, cut crosswise into 24 (1/2-inch-thick) strips

Blue cheese dressing, if desired

Celery sticks, if desired

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1

Heat oven to 425°F. Line cookie sheet with foil; spray foil with cooking spray.
2

In shallow dish, place buffalo wing sauce. In another shallow dish, mix bread crumbs, paprika, salt and butter. Dip chicken into wing sauce; coat evenly with bread crumb mixture. Place on cookie sheet.
3

Bake uncovered 8 to 10 minutes or until chicken is no longer pink in center and coating is starting to brown. Serve chicken with dressing and celery sticks.

The original chicken wings were first served in 1964 at the Anchor Bar in Buffalo, New York. In Buffalo, chicken wings are always served with celery sticks and blue cheese dressing.
Use precut chicken tenders to shorten prep time.