Crispy Baked Buffalo Chicken Fingers Recipe


1 and 1/2 pounds skinless, boneless chicken breasts or tenders
5 cups (140g) corn flakes cereal
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1 cup (125g) all-purpose flour
2 large eggs
1/4 cup (60ml) milk
1 cup Sweet Baby Ray’s buffalo wing sauce (or more, depending on preference!)
optional for serving: celery sticks and blue cheese sauce (recipe below)

Creamy Blue Cheese Dipping Sauce
1/2 cup (104g) mayonnaise
1/2 cup (120g) sour cream
2 teaspoons milk
1 teaspoon Worcestershire sauce
2/3 cup (75g) blue cheese crumbles


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