Buffalo Chicken Fingers ~ Chicken Sauce

Buffalo Chicken Fingers

One of my daughters has a saying that goes back to her middle school days. It was meant to signify something she liked that was different or quirky, “chicken by the side of the road.” She found the absurdity of a chicken trying to cross the road in our busy suburb of Atlanta very funny.

Then one day, believe it or not, we did indeed see a chicken, scared stiff in the concrete median of the interstate. Not dead, just stuck as it couldn’t cross the busy highway. We were incredulous. We laughed but I took it as a sign that everything was going to be okay.

She was recovering after having recently won a months long battle with food poisoning. We were never able to determine where it came from as no one else in the family was infected and she had a coexisting bacterial infection with it. According to the doctor, the strain was one found in poultry and probably a case of cross contamination with something else she ate. She has since adopted a gluten free diet to combat post infection symptoms.

There is a certain chicken restaurant here in the south that she can’t visit as the chicken has gluten in the coating. This makes a great stand in, and we have found that when you mix my recipes for Dragon Cayenne Ketchup and Ranch Mayo, you get a “chicken sauce” that is remarkably like their dipping sauce.

Buffalo Chicken Fingers

1 pound skinless, boneless chicken breast or chicken tenderloins

1 tablespoon hot sauce or my Dragon Cayenne Ketchup

2 tablespoons plain yogurt

1 egg white

1 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper

1/2 teaspoon ground mustard

1 heaping tablespoon cornstarch, arrowroot powder or potato starch

1 tablespoon canola oil

Place chicken, hot sauce and yogurt in a plastic zip top bag or bowl. Refrigerate for at least 2 hours or overnight.

Preheat oven to 425 degrees Fahrenheit. Place canola oil on parchment lined baking sheet and spread around. Set aside.

Remove chicken from marinade, wipe off excess and cut into 1 inch wide strips (if using whole chicken breast). Whisk egg white, dry spices and cornstarch until lightly foamy. Dredge chicken pieces through mixture, then place chicken on oiled, parchment lined baking sheet. Bake for 12 to 15 minutes in the oven, turning once halfway through baking. Remove from oven and serve with chicken sauce!

Mix equal parts Dragon Cayenne Ketchup with Ranch Mayo to create chicken sauce. If you’re watching fat grams or calories, try the Buffalo Ketchup with a little low fat buttermilk or plain yogurt and freshly minced garlic and chives to create your chicken sauce.