Buffalo Chicken Fingers

Since these were such a huge hit at my Super Bowl party, and because it’s now March Madness and because they are awesome all year round, it would feel wrong not to share the recipe with you! So, here goes!


PREP TIME: 35 minutes

COOK TIME: 18 minutes

TOTAL TIME: 53 minutes


9 - 12 Chicken Tenders



Chicken Cutlets (3)

Eggs (6, Scrambled)

All Purpose Flour (3 Cups)

Panko Bread Crumbs (6 Cups)



Vegetable Oil (5 Cups)


Hot Sauce (1 1/3 Cup)

Worcestershire Sauce (1/2 Tsp)

White Vinegar (1 1/2 Tbsp)

Unsalted Butter (1/2 Cup, Cut Into Tablespoon Sized Chunks)

Cayenne (1/2 Tsp)

Garlic (1 Clove, Minced)

Salt (To Taste)


Stand Mixer

Muffin Pan


Small Mixing Bowl


1. TO DREDGE YOUR CHICKEN. first thing's first, let's set up your dredging station. Line up your two plates, your mixing bowl between them, and finally your baking sheet. Fill your first plate with flour, your bowl with your scrambled eggs and your next plate with panko.

You don't have to fill your plates with all of your flour and panko, you can refill them as needed.

Cut each of your chicken cutlets into 3-4 large pieces and season them with salt and pepper.

Now we dredge. One piece at a time, using one hand (in order to keep the other clean for any adjustments you need to make) coat your chicken in flour.

Then, coat it in your egg.

Lastly, coat it in your panko and lay it on your baking sheet.

Once all of your chicken is coated, repeat this dredging process so that your chicken fingers are double dredged.

Yes, to be 100% clear, you are taking your now panko coated chicken fingers and putting them into flour, then egg, then, panko again.


2. TO DEEP FRY YOUR CHICKEN: fill your saucepan with your vegetable oil. Using your thermometer, bring it to 375 degrees (maintain this heat).

Place your cooling rack nearby.

Using your tongs, place 3 pieces of your breaded chicken into your oil. Fry for 6-8 minutes—or until golden brown. Using your tongs, carefully transfer them to your cooling rack.

Repeat this process until all of your chicken is fried.


3. TO MAKE YOUR BUFFALO SAUCE: in your frying pan over medium heat, whisk together your hot sauce, worcestershire sauce, vinegar, butter, cayenne, garlic and salt until you have one smooth even colored sauce.

Remove from heat.


4. TO MAKE YOUR BUFFALO CHICKEN FINGERS: put 3-4 chicken fingers in your large mixing bowl.

Add in some of your buffalo sauce and use your tongs to move your chicken around until it's fully coated.

Repeat this process until all of your chicken is coated.