BUffalo-Style Chicken Fingers

Categories: appetizers, chicken

Ingredients

• 2 c crushed cornflakes
• 2 T finely snipped parsley
• 1/2 t salt
• 1 lb skinnless, boneless chicken breast halves
• 1/3 c bottled blue cheese salad dressing
• 2 t water
• 1-2 t bottled hot pepper sauce
• celery sticks
• Bottled blue cheese dressing
• Crumbled blue cheese

Directions

1. Preheat oven to 425F. Lightly grease a 15×10×1 inch baking pan; set aside.

2. In a shallow bowl or pie plate combine crushed cornflakes, parsley and salt. Cut chicken breasts into strips about 3/4 inch wide and 3 inches long. In a large bowl combine 1/3 cup salad dressing, water, and hot pepper sauce. Add chicken; stir to coat. Roll chicken strips individually in crumb misture to coat; place in a single layer on prepared pan.

3. Bake for 18-20 minutes or until chicken is no longer pink and crumbs are golden. Serve warm with celery sticks and additional blue cheese dressing for dipping. If desired, sprinkle crumbled blue cheese on dressing.

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