Crispy Buffalo Chicken Fingers
If I haven’t already mentioned it, I really hate cooking chicken. I can never seem to get it right. I’m always afraid of it being undercooked, and thus I almost always overcook it. I recently invested in a meat thermometer, but that’s only given me more troubles. Especially now that I have a convection oven, I’m still learning how to cook one of the simplest dishes - plain old chicken breast. Anyone have any tips on cooking boneless, skinless chicken breasts? I need help!
Well, I finally figured out a way to cook chicken that is tasty, juicy, and fairly easy. I cooked up a couple of breasts the other day and sent them with my boyfriend to work for lunch this week.
Ingredients:
1 or 2 boneless, skinless chicken breasts (as much as you’d like to cook)
1-2 cups panko breadcrumbs; enough to coat all of chicken
1/2 grated parmesan or other aged cheese
1-2 eggs, beaten
a few good glugs of Frank’s Red Hot (I seriously need to start buying this stuff in bulk)
garlic salt
crushed red pepper
chili powder
black pepper
What to do:
Preheat oven to 350 degrees.
Make sure you set everything up before you get the chicken out. In a shallow bowl, mix panko, cheese, and seasonings. Make the mixture as mild or as spicy as you’d like.
In another bowl, beat eggs and Frank’s Red Hot
Clean chicken and cut into thin, tender-sized pieces. The smaller they are, the faster they’ll cook.
Pat chicken dry with paper towel, dip in egg mixture, and let excess liquid fall off.
Now roll the chicken in the panko mixture to coat. You can also place the breadcrumbs in a large freezer bag and shake chicken in the bag to coat.
Place chicken pieces on a lightly greased, shallow baking pan, in a single layer. I used two pants for the two breasts.
Place pan(s) in oven and cook for 30-40 minutes, until cooked thoroughly. I don’t really know how long this takes in a regular oven anymore, but in my convection oven, it usually takes 30-45 minutes depending on the size of the chicken breasts.
These came out nice and crunch, spicy, and delicious. I used them to make sandwiches (topped with a mixture of Greek yogurt and Frank’s Red Hot), but you could use them in a salad or pizza as well!
Has anyone made chicken fingers like this before? Who has some quick, easy chicken breast recipes or advice on cooking chicken they’d like to share?

Crispy Buffalo Chicken Fingers

If I haven’t already mentioned it, I really hate cooking chicken. I can never seem to get it right. I’m always afraid of it being undercooked, and thus I almost always overcook it. I recently invested in a meat thermometer, but that’s only given me more troubles. Especially now that I have a convection oven, I’m still learning how to cook one of the simplest dishes - plain old chicken breast. Anyone have any tips on cooking boneless, skinless chicken breasts? I need help!

Well, I finally figured out a way to cook chicken that is tasty, juicy, and fairly easy. I cooked up a couple of breasts the other day and sent them with my boyfriend to work for lunch this week.

Ingredients:

  • 1 or 2 boneless, skinless chicken breasts (as much as you’d like to cook)
  • 1-2 cups panko breadcrumbs; enough to coat all of chicken
  • 1/2 grated parmesan or other aged cheese
  • 1-2 eggs, beaten
  • a few good glugs of Frank’s Red Hot (I seriously need to start buying this stuff in bulk)
  • garlic salt
  • crushed red pepper
  • chili powder
  • black pepper

What to do:

  • Preheat oven to 350 degrees.
  • Make sure you set everything up before you get the chicken out. In a shallow bowl, mix panko, cheese, and seasonings. Make the mixture as mild or as spicy as you’d like.
  • In another bowl, beat eggs and Frank’s Red Hot
  • Clean chicken and cut into thin, tender-sized pieces. The smaller they are, the faster they’ll cook.
  • Pat chicken dry with paper towel, dip in egg mixture, and let excess liquid fall off.
  • Now roll the chicken in the panko mixture to coat. You can also place the breadcrumbs in a large freezer bag and shake chicken in the bag to coat.
  • Place chicken pieces on a lightly greased, shallow baking pan, in a single layer. I used two pants for the two breasts.
  • Place pan(s) in oven and cook for 30-40 minutes, until cooked thoroughly. I don’t really know how long this takes in a regular oven anymore, but in my convection oven, it usually takes 30-45 minutes depending on the size of the chicken breasts.

These came out nice and crunch, spicy, and delicious. I used them to make sandwiches (topped with a mixture of Greek yogurt and Frank’s Red Hot), but you could use them in a salad or pizza as well!

Has anyone made chicken fingers like this before? Who has some quick, easy chicken breast recipes or advice on cooking chicken they’d like to share?