Buffalo Chicken Fingers Recipe

Ingredients:

4 boneless, skinless chicken breasts (about 1 1/2 pounds), cut into 1 inch wide strips or nuggets
1/2 cup buttermilk 
1 teaspoon salt 
3/4 cup hot sauce (Franks or Texas Pete)
1/4 cup water 
1/4 teaspoon sugar 
1/2 cup all-purpose flour 
1/2 teaspoon baking soda 
1 tablespoon unsalted butter 
1 1/2 cups cornstarch 
4 large egg whites 
4 cups vegetable oil 
Blue Cheese or Ranch Dressing
Celery

Preparation:

Combine chicken, buttermilk, and salt in large zip-loc bag and refrigerate 30 minutes or up to 2 hours.
Combine hot sauce, water, sugar, butter, and 2 teaspoons cornstarch in a pot.
Stir over medium heat until thickened, about 5 minutes.

Whisk egg whites in shallow dish until foamy.
Stir flour, baking soda, remaining cornstarch, and 6 tablespoons hot sauce mixture in second shallow dish until mixture resembles coarse meal.
Remove chicken from buttermilk mixture and dry off with paper towels.
Toss half of chicken with egg whites until well coated.
Then dredge chicken in flour mixture.
Transfer coated chicken to plate and repeat with remaining chicken.
Now they are ready to be cooked.

Heat oil in pot over medium-high heat until oil registers 350 degrees.
Fry half of the chicken until golden brown, about 4 minutes.
Transfer chicken to plate covered in some paper towels.
Cook remaining chicken.

Warm remaining hot sauce mixture over medium-low heat.
Combine chicken and hot sauce mixture in large bowl and toss to coat or serve the sauce on the side instead.
Serve with celery sticks and Blue Cheese or Ranch dressing.