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Crispy Buffalo Chicken Fingers Recipe
Serves 4 to 6
lb chicken strips
apple cider vinegar
tsp onion powder
for MEDIUM hot (2 tsp for HOT or 1/2 tsp for MILD)
cups pork rinds, crumbled
Preheat oven to 400°F (204°C).
Whisk the eggs, vinegar, lemon juice, garlic, onion, paprika, cayenne and salt together in a medium bowl.
Dip each chicken strip into the buffalo egg wash then lay in the pork rind breading, coating both sides.
Place breaded strips on a
-lined baking sheet. Bake for approximately 25 minutes or until cooked through.