Buffalo Chicken Fingers
I prefer these chicken fingers which are a healthy alternative to deep fried chicken fingers.
I prefer these chicken fingers which are a healthy alternative to deep fried chicken fingers.
- Carbohydrate 115.168435161985 g
- Cholesterol 138.455 mg
- Fat 11.7690433482996 g
- Fiber 8.31763642039331 g
- Protein 79.6016641203421 g
- Saturated Fat 3.00462754488413 g
- Serving Size 1 1 Serving (422g)
- Sodium 2952.0728700348 mg
- Sugar 106.850798741591 g
- Trans Fat 1.82583001346671 g
- Calories 905 calories
Step-by-step
- Preheat Oven to 400?. Coat a baking sheet with a non-stick spray.
- In a bag, mix flour, ? teaspoon garlic powder, ? teaspoon cayenne pepper, and ? teaspoon salt.
- On a plate mix the bread crumbs with the rest of the garlic powder, cayenne pepper and salt.
- Shake chicken pieces with seasoned flour. Beat egg whites with 1 tablespoon water, place egg mixture in small bowl. Dip seasoned chicken into the egg mixture, then roll in the seasoned bread crumbs. Place on the greased baking sheet.
- Bake for about 8 minutes in the preheated oven. Use tongs to turn pieces over. Bake 8 minutes longer, or until chicken juice runs clear.
Substituting whole wheat flour for all-purpose flour changes the exterior hydration rate and creates a dense, gummy crust instead of a crisp exterior. Baking poultry at 400 degrees Fahrenheit requires precise thermal management to prevent moisture loss before the coating sets. Raw poultry releases internal water vapor during heating. Enclosing the meat in a flour barrier slows this moisture migration, protecting the breadcrumb layer from turning soggy from the inside out. Egg whites provide the necessary protein matrix to glue the crumb to the meat without adding superfluous fats that interfere with dry-heat browning.
The Science of Crust Adhesion
Dry seasoning adherence relies on a standard three-stage breading station. Shaking the sliced chicken breasts in seasoned flour creates a dry foundation. Excess flour must be shaken off completely; a heavy powder barrier blocks the egg wash from contacting the meat directly, causing the breadcrumbs to slide off in sheets. Egg whites consist mostly of water and albumin proteins. Beating the whites with one tablespoon of water denatures the proteins slightly, thinning the liquid so it coats thinly. Dipping the floured chicken into this wash hydrates the outer starch layer just enough to form a sticky paste. Rolling that paste immediately into bread crumbs containing garlic powder, cayenne pepper, and salt ensures the dry particles embed securely before moisture breaks down the crumb structure. Turning the pieces at the eight-minute mark exposes the opposite side to direct radiation from the upper oven elements, evening out the golden color.
- If the crust delaminates during baking, check that excess flour was removed before the egg dip.
- If the meat turns stringy or dry, reduce the total baking time below the sixteen-minute threshold to retain internal juices.
- Store leftover baked chicken fingers in a rigid airtight container in the refrigerator for up to three days.
