Buffalo Chicken Fingers Recipe

Ingredients:

• 4 skinless, boneless chicken breasts cut into 1 inch strips or bite size nuggets
• 1/2 cup buttermilk 
• 1 tsp salt 
• 3/4 cup hot sauce (Franks or Texas Pete)
• 1/4 cup cool water 
• 1/4 tsp sugar 
• 1/2 cup all-purpose flour 
• 1/2 tsp baking soda 
• 1 tbls unsalted butter 
• 1 1/2 cups cornstarch 
• 4 egg whites 
• 4 cups vegetable oil 
• Blue Cheese or Ranch Dressing
• Celery

Preparation:

1. Combine chicken, salt and buttermilk in large sealable bag and put in refrigerator for 30 minutes but no more than 2 hours.
2. Combine cool water, hot sauce, sugar, butter, and 2 tsp cornstarch in a pot.
3. Stir over medium heat until it thickens.
4. Beat egg whites in a small bowl until they get foamy.
5. Stir remaining cornstarch, flour, baking soda, and 6 tbls of hot sauce mixture you previously made in second small bowl until mixture looks like sand.
6. Remove chicken from buttermilk and drain on some paper towels.
7. Put half of chicken in with egg whites and mix until well coated.
8. Then cover chicken pieces with flour mixture
9. Transfer coated chicken to plate and do the same with remaining chicken.
10. Now they are ready to be cooked.
11. Heat oil in pot over medium-high heat until oil reaches 350 degrees.
12. Fry half of the chicken pieces until they get a light brown.
13. Transfer chicken to plate covered in a few layers of paper towels.
14. Cook remaining chicken.
15. Warm remaining hot sauce mixture over medium-low heat on stove or in microwave.
16. Put fried chicken in a large bowl, pour in hot sauce mixture and mix to coat
17. Serve with celery sticks and Blue Cheese or Ranch dressing.