Buffalo-Style Chicken Fingers

Mmm... football season munchies! I love the flavor of wings, but hate picking around the bones. I thought this recipe would be the perfect compromise.

Ingredients
· 1 cup crushed corn flakes
· 1 tablespoon finely snipped parsley
· 1/4 teaspoon salt
· 1 pound skinless, boneless chicken breasts
· 1/3 cup bottled blue cheese salad dressing
· 2 teaspoons water
· 1 to 2 teaspoons bottled hot pepper sauce
· Celery sticks
· Bottled blue cheese salad dressing

Directions

1. Combine crushed corn flakes, parsley, and salt in a shallow bowl or pie plate. Cut chicken breasts into strips about 3/4 inch wide and 3 inches long. Combine the 1/3 cup dressing, water, and hot pepper sauce in a large mixing bowl. NOTE: A SEPARATE MIXING BOWL. I PUT IT ALL TOGETHER. THIS DOESN'T WORK. BUT I'LL GET TO THAT LATER...

Add chicken; stir to coat. Roll chicken pieces individually in crumb mixture to coat. Place strips on a foil-lined baking sheet. Freeze until firm, about 2 hours.

2. To serve, heat oven to 425 degree F. Place frozen chicken strips in a single layer in a lightly greased 15x10x1-inch baking pan. Bake for 18 to 20 minutes or until meat is no longer pink in center and crumbs are golden. Serve warm with celery sticks and additional blue cheese dressing for dipping. Makes 12 servings.

Verdict:

I think that had I actually followed the directions correctly, these would have been awesome. But I mixed the dry ingredients and the wet ones, and well, it wasn't supposed to go that way. The batter looked really good when coating the chicken pieces, but completely melted off in the oven. The taste was still good, but next time I'll be sure to make them correctly.

Since I'm a total failure at making these look good, this is what they should look like: