Baked Buffalo Chicken Fingers

After starting P90x and committing to the nutrition plan, I needed to make meals that not only worked with the plan, but also for Jake. Since Jake enjoys just about everything I make, this task hasn’t been difficult thus far. Especially when you throw in a meal that includes buffalo sauce. I am not exaggerating when I tell you Jake would put buffalo sauce on everything if he could.

Jake and I usually rate each new meal we make or have while dining out. Number one indicates a meal we will never make/eat again to a rating of ten where it is that good we would request it as our last meal.  Jake gave these little guys a nine.

Bake Buffalo Chicken Fingers


  • 2 chicken breasts-sliced in half
  • 1 cup panko bread crumbs
  • 1/2 tablespoon cayenne pepper
  • 1/2 cup Frank’s Red Hot Buffalo Sauce


Pre-heat oven to 400 degrees.

Line a baking sheet with foil and spray with pan coating.

Laying the chicken breast flat, place your hand on top of the breast.

With the knife, slice through the center of the chicken breast, keeping the knife parallel to the cutting board.

Once sliced in half, cut the chicken breasts into strips.

Pour buffalo sauce into a bowl.

Combine panko crumbs and cayenne pepper in a bowl.

Dip each chicken strip into the buffalo sauce.

And into then into the panko crumbs. (Beware, it can get a bit messy)

Lay each strip out on the baking sheet. Repeat until all of the chicken strips are coated. 

Bake the buffalo chicken strips in the oven for 10-12 minutes or until cooked through.

These chicken fingers have a wonderful, yet simple, buffalo flavor, with a little heat and a very nice crunchy texture.

They will for sure make a second appearance in our home.

Do you enjoy with buffalo sauce? 


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