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|EVERY FEW MINUTES|
|BUFFALO CHICKEN FINGERS|
5 chicken tenders
4 ounces Frank's Red Hot Sauce
6 medium eggs
1/2 litre milk
1 pound bread crumbs
1 teaspoon paprika
1/2 teaspoon garlic powder (not salt)
2 tablespoons fresh parsley, minced
Wash 5 chicken tenders under cold water. Beat 6 medium eggs and add milk. Continue beating until egg is thoroughly mixed with milk to make egg wash.
Combine paprika with bread crumbs, parsley and garlic powder.
Coat the chicken tenders in the egg wash, quickly transferring them to the bread crumbs. Toss the tenders in the bread crumb mixture until both sides are well coated in bread crumbs. Repeat this process one more time to double coat the tenders.
After this process, pour the Frank's Red Hot Sauce into mixing bowl. Heat a deep fryer to approximately 360F and set the oven to 350F for approximately 20 minutes to preheat before use.
After the tenders are fully cooked, dip into the Frank's Red Hot sauce and toss until they are fully coated. Place chicken fingers on a baking pan and bake briefly for 3 minutes; they are ready to eat. Serve accompanied by Ranch or blue cheese dressing for dipping.
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