Tuesday, April 26, 2011

Buffalo Chicken Fingers with Gorgonzola Dip

Today’s recipe is one I’ve been thinking about ever since I made those crazy good Barbecue Chicken Fingers a while back. That juicy, crunchy, oven-baked chicken was so delicious bathed in barbecue sauce, I knew I had to try it Buffalo-style.

These Buffalo Chicken Fingers taste like the boneless wings you get at sports bars – minus all the fat that comes from deep-frying and butter-laden sauces. But don’t worry. Taking away a lot of the fat doesn’t take away a lot of the flavor. These chicken fingers are spicy, tangy, crispy, and pretty much addictive. They make a fun party food, game day snack, or weeknight dinner.

And since you might need a little help taming the heat (if, say, you go overboard with the hot sauce), there’s the homemade gorgonzola dipping sauce. Your mouth will appreciate the relief – and the rich and creamy flavor. And I’ll let you in on a secret – this gorgonzola dip is way healthier than any blue cheese dressing you’d find at a bar or restaurant. Not that you’d ever know. Because it is goooood. And that’s coming from someone who doesn’t particularly like gorgonzola or other blue cheeses.

One Year Ago: Black Bottom Cupcakes

Buffalo Chicken Fingers with Gorgonzola Dip
Adapted from the Active foodie

For the Buffalo Chicken Fingers:
2 cups low-fat buttermilk
1/4 cup hot sauce, plus more for brushing on the chicken at the end *
2 T. cider vinegar
2 T. Kosher salt, divided
2 lbs. chicken tenders (or boneless, skinless chicken breast cut into strips)
3 cups panko bread crumbs
1 cup flour (all-purpose or whole wheat)
1 T. smoked paprika
2 tsp. cayenne pepper
Nonstick Cooking Spray (canola or olive oil)

* I use Frank’s Red Hot

Whisk together the buttermilk, 1/4 cup hot sauce, cider vinegar, and 1 tablespoon of the Kosher salt. Add the chicken and marinate in the refrigerator for at least 2 hours or overnight. (I like to use a gallon-size food storage bag for this.)

Preheat oven to 450 degrees. Place a wire cooling rack over a baking sheet. Spray the rack with cooking spray.

In a large, shallow dish, whisk together the panko, flour, smoked paprika, cayenne pepper, and the remaining tablespoon of salt.

Dredge the chicken fingers in the panko mixture.

Place the chicken fingers on the prepared wire rack, and spray them with nonstick cooking spray.

Bake for 10 minutes. Flip the chicken and spray with cooking spray. Bake for another 5 minutes, or until the chicken is cooked through.

Brush the chicken fingers with hot sauce, to taste.

Serve immediately with the Gorgonzola Dip.

Serves 6 to 8.

For the Gorgonzola Dip:
1 cup sour cream (reduced-fat is fine)
1/4 cup Greek yogurt (non-fat and low-fat are fine)
1 cup Gorgonzola cheese, crumbled
2 T. apple cider vinegar
1 tsp. salt
Garlic powder, to taste
Freshly ground black pepper, to taste

Stir together all ingredients until thoroughly combined. (For a smooth dip, use a food processor. For a slightly chunky dip, mix by hand.)

Serves 6 to 8.


  1. looks amazing! i love doing breaded chicken on a cookie sheet in the oven. so crispy and less guilt afterwards! love the addition of the buffalo sauce!

  2. Those sound so good! I even have some buttermilk left in my fridge. Thanks for sharing!

  3. yum! i've made these with buffalo before, but i didnt add NEARLY enough. looks like you got the right amount down. mmmmm the dip sounds fab though, i'm definitely making that next time i make these!! also- i used a similar breading for this the other day on zucchini sticks- SO GOOD.

  4. Stefanie - You're welcome. I hope you like them!

  5. Heather - Great minds think alike! I have two recipes for panko-crusted zucchini I'd been wanting to try!



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