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Cheez It Crusted Chicken Fingers {with Franks love}

Cheez-It Crusted Buffalo Chicken Fingers

The allure of Chicken Fingers….what a powerful thing. 

Cheez It Crusted Chicken Fingers {with Franks love}

I can spend hours creating a dish to share at a family gathering, knowing full well it will never compete with the platter of chicken fingers.  I’ve come to accept that.

I have seen grown men nearly knock one another down trying to get to the last nugget.  I will not judge.

So while I like to share recipes that incorporate fresh herbs, layers of flavor, sometimes exotic ingredients….I recognize the importance of a good Chicken Finger recipe when you need to pull out the big guns.  I think I’ve found it.

My first Cheez-It Crusted Chicken experience was at my sister’s house several years ago.  I had arrived in for a week-long visit and she was preparing my welcome dinner.  Sarah is quite resourceful.  So as we stood in the kitchen talking a mile a minute, she dredging chicken thighs in crushed Cheez-It’s, all I could do was assume she had run out of breadcrumbs.  It wasn’t until we sat down to dinner and I put the first bite of Cheez-It Chicken Love in my mouth that I knew this was the plan all along.

Crispy, cheesy, salty goodness.  No one is claiming Cheez-It Crusted Buffalo Chicken Fingers belong on the healthy living choices list, but if you’re looking for something men will fight over, here you go.Cheez It Crusted Chicken Fingers {with Franks love}

 

Cheez-It Crusted Buffalo Chicken Fingers
 
Serves: 4
Ingredients
  • 2 boneless skinless chicken breasts, cut into strips or 1 1-lb package of chicken tenders
  • ½ cup buttermilk
  • ½ cup Frank's Hot Sauce
  • 2 cups Cheez-It Crackers
Instructions
  1. Combine chicken strips, buttermilk, and Frank's in a large zipper bag; refrigerate for at least an hour or up to overnight.
  2. Preheat oven to 475 degrees. Coat baking sheet with cooking spray.
  3. Place crackers in a medium zipper bag and crush to small pieces. Transfer to a shallow dish. Take each chicken strip, shake off excess buttermilk, dredge in crackers, place on prepared baking sheet.
  4. Bake 15 minutes, turning once until crispy and internal temp. reaches 165 degrees.

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