Football and food go hand in hand – but let’s rethink the traditional chicken wing… With this recipe you don’t have to work for a bite and no fattening skin to get in the way, just tender white meat seasoned with awesome Buffalo sauce and coated with fiber filled oatmeal, whole wheat bread crumbs and nutty Parmesan cheese. You will wonder where these little beauties have been your whole football watching career!
|Boneless Buffalo Oatmeal Chicken Fingers|
- 1/2 c. oats, quick cooking
- 1/3 c. parmesan cheese, grated
- 1/2 c. fresh whole wheat bread crumbs
- 1/2 c. Panko breadcrumbs
- 1 t. thyme, dried
- 2 eggs, beaten
- 1/3 c. Wing Time Buffalo Wing Sauce (mild for kids, spicy for adults)
- 2/3 c. whole wheat pastry flour
- 11/2 lbs. chicken breasts, boneless, skinless
- Salt and Pepper (I like to use Morton’s Nature’s Seasons – Low Sodium, it has salt, pepper, garlic, and other good stuff)
- 2 T. butter
- 2 T. olive oil or canola oil
- Preheat oven to 375 degrees.
- Place oats, parmesan cheese, thyme, and both bread crumbs in a food processor and process for about 20 seconds or until thoroughly blended and oats are fine. Place in a large bowl.
- Combine the eggs and buffalo sauce in a medium bowl and beat with a fork to combine.
- In a medium bowl add the flour and season with salt and pepper.
- Place one of the chicken breasts inside a large Ziploc bag and using a rolling pin or the flat side of a meat tenderizer pound lightly to 1/4″ thickness. Repeat with the remaining chicken. Slice the chicken into 1/2″ slices and season with salt and pepper or Nature’s Seasons.
- Line up the work station starting with the seasoned chicken strips, flour, egg mixture, and then the oat breading. At the end of the line have a cookie sheet covered with parchment paper or sprayed with a non stick spray.
- Keep one hand for wet and one hand for dry or better yet enlist a helper or two and it will make this go really quickly. Toss 3-4 slices in the flour until totally coated. Lightly shake off any extra flour and place in the egg bowl.
- Using a fork turn over the chicken until thoroughly coated with the egg/buffalo sauce mixture. Use the fork to transfer the chicken to the breading bowl. Using your hand gently toss the chicken in the oatmeal breading until covered. Place the chicken fingers on the prepared cookie sheet.
- Do not pack the chicken to closely together or they won’t brown up, just leave a bit of space between them. Melt the butter and add the oil. Using a small spoon drizzle a little bit of the butter mixture over the top of the chicken fingers.
- Bake in the oven for 15-20 minutes turning once to brown evenly.
Serve with blue cheese and ranch dressing. Make a double batch and freeze for the next game. These make great snacks for kids just wrap two chicken fingers in foil and they are all ready portioned out and ready to go. You can swap milk for the Buffalo sauce if you prefer.