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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 Chicken Fingers {with Franks love}

Cheez-It Crusted Buffalo Chicken Fingers

Servings 4


  • 2 boneless skinless chicken breasts cut into strips or 1 1-lb package of chicken tenders
  • 1/2 cup buttermilk
  • 1/2 cup Frank’s Hot Sauce
  • 2 cups Cheez-It Crackers


  • Combine chicken strips, buttermilk, and Frank’s in a large zipper bag; refrigerate for at least an hour or up to overnight.
  • Preheat oven to 475 degrees. Coat baking sheet with cooking spray.
  • 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.
  • Bake 15 minutes, turning once until crispy and internal temp. reaches 165 degrees.

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