Buffalo Style Chicken Fingers
1 cup crushed cornflakes
1 Tbsp finely snipped fresh parsley
1/4 tsp salt
1 lb boneless, skinless chicken breast halves
1/3 cup blue cheese salad dressing
2 tsp water
1-2 tsp bottled hot pepper sauce
celery sticks (optional)
Preheat oven to 425 degrees. Lightly grease 9x13 in baking pan; set aside. In a shallow bowl or pie plate, combine crushed cornflakes, parsley and salt...set aside.
Cut chicken breasts into strips about 3/4 in wide and 3 inches long. In a large bowl, combine salad dressing, the water, and hot pepper sauce. Add chicken...stir gently to coat. Place strips in a layer in prepared pan.
Bake for 12-15 minutes or until chicken is no longer pink and crumbs are golden. Serve warm with celery sticks and additional blue cheese dressing for dipping
Note: you can use Ranch instead of blue cheese dressing if you prefer