Crispy Baked Buffalo Chicken Fingers

buffalo chicken fingers on a blue plate

Chicken fingers are one of those childhood comfort foods you’ll never grow out of. Long gone are days by the swimming pool snack bar where my 11 year old friends and I would chow down on extra crispy chicken fingers with french fries followed by a thrilling game of sharks and minnows. Life was good! Life’s still good because I have a billion and a half glorious chlorine-soaked memories from my swim club days. What’s more is that I still crave chicken fingers, but don’t need to visit my old stomping grounds to enjoy finger food that’s just as tasty, hot, comforting, and crispy. Some may think chicken fingers are just for kids. I am not one of them. And I know you aren’t either!

buffalo chicken fingers in a glass bowl

Baked Buffalo Chicken Fingers Video Tutorial

There’s 3 important steps: coat them, bake them, then cover with buffalo sauce (more on that soon). Between massively crunchy pretzels and corn flakes– I’d say my favorite crunchy chicken coating is corn flakes cereal. If you’ve tried my popcorn chicken, you’re aware of corn flakes’ crunchy powers. I was going to leave the corn flake crumbs plain, but added a little extra flavor pizazz like I did with my honey bbq popcorn chicken. It really makes a difference! I blended it with smoked paprika, pepper, salt, and garlic powder. “Plain” is not in my chicken finger language.

coating ingredients in glass bowls

Before baking, the chicken fingers need to be coated in flour, egg/milk mixture, then corn flakes. There’s a rhyme & reason for all! Flour makes the egg stick, eggs make the corn flakes stick. Tip: This coating process can get a little messy, so what I usually do is have 1 hand for the wet (eggs) and 1 hand for the dry (flour and corn flakes). Still a little messy, but it helps!

chicken fingers coated in cornflake mixture on a silpat baking mat

After baking comes the buffalo sauce. Make sure you coat the chicken fingers while they’re still warm so the sauce soaks in completely. If you don’t like super saucy chicken fingers, go light on the sauce.

And now for blue cheese dip. I know not everyone is a huge fan of blue cheese, so your favorite ranch dressing works just as well. The blue cheese sauce though: blue cheese, mayo, sour cream, milk, and a little Worcestershire sauce. There’s a reason the two are always paired together: the creamy coolness of blue cheese hits the spot when paired with the spicy kick of buffalo.

buffalo chicken fingers on a white plate

The coated chicken fingers are the perfect balance of crunchy, tender, spicy, and saucy, rendering them absolutely irresistible. Undoubtedly the best chicken fingers I’ve ever made. Magically close to those poolside fried little numbers!

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buffalo chicken fingers on a blue plate

Crispy Baked Buffalo Chicken Fingers

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: serves 4
  • Category: Dinner
  • Method: Cooking
  • Cuisine: American


EXTRA crispy and baked buffalo chicken fingers. Coated in cornflakes for extra crunch!


  • 1 and 1/2 pounds skinless, boneless chicken breasts or tenders
  • 5 cups (140g) corn flakes cereal
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1 cup (125g) all-purpose flour (spoon & leveled)
  • 2 large eggs
  • 1/4 cup (60ml) milk
  • 1 cup Sweet Baby Ray’s buffalo wing sauce (or more, depending on preference!)
  • optional for serving: celery sticks and blue cheese sauce (recipe below)

Creamy Blue Cheese Dipping Sauce

  • 1/2 cup (104g) mayonnaise
  • 1/2 cup (120g) sour cream
  • 2 teaspoons milk
  • 1 teaspoon Worcestershire sauce
  • 2/3 cup (75g) blue cheese crumbles


  1. If using chicken breasts, pound down and cut into strips.
  2. Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  3. Place the corn flakes, salt, pepper, garlic powder, and smoked paprika into a food processor (you can do this in stages if the processor isn’t large enough). Pulse 4-5 times until the cereal is broken down. Not completely crushed; some larger pieces can remain. Pour into a large bowl. Place the flour into a separate bowl. Then in a third bowl, whisk the eggs and milk together.
  4. Coat each chicken strip in flour, shaking off any excess. Then, dip in egg mixture and let any excess drip off. Then generously roll in the corn flakes, shaking off any excess. Place the chicken strips on the prepared baking sheet.
  5. Bake for 10 minutes. Turn each piece over and continue baking until the outside is crisp and the centers are cooked through, about more 10 minutes. Baking times may vary, just make sure the chicken is cooked through by cutting into a thick piece. If you like them browner, bake a couple minutes longer. Careful, you don’t want to dry out the chicken inside.
  6. Allow to cool for 5 minutes on the baking sheet (I usually make the blue cheese sauce during this time), then carefully place the chicken fingers into a large bowl. Pour the buffalo sauce on top and gently stir to coat. Taste and add more sauce if desired. Serve warm with blue cheese dipping sauce.
  7. Blue cheese dipping sauce: Stir sauce ingredients together in a small bowl and serve.
  8. Leftover chicken fingers keep well in the refrigerator for up to 1 week. Reheat in the microwave or for 10-12 minutes in a 350°F (177°C) oven.


  1. Make Ahead & Freezing Instructions: Prepare the chicken through step 4. Refrigerate for up to 1 day before continuing with step 5. You can also freeze the baked chicken fingers before tossing in the buffalo sauce. Bake frozen chicken fingers in a 350°F (177°C) oven for 20 minutes or until warmed through, then coat in sauce.

Keywords: baked buffalo chicken fingers


  1. Delicious!  I didn’t have enough corn flakes so I filled in  panko breadcrumbs for the difference…crunchy and yummy!  Thanks for this go-to recipe!

  2. This recipe was such a hit with my whole family–everyone was fighting over the last strip! My husband and I diced the chicken and put them on a salad, and the kids dipped them in ranch. I’ll be making this again soon.  Thanks for the great recipe! 

  3. These are so deeeelish! I’ve made the popcorn chicken before, but I wanted to try tenders because I felt like they would be easier! I tossed half in SBR’s buffalo and used bolthouse farms yogurt ranch for dipping, and the other half tossed in SBR’s honey chipotle BBQ! Love them! These will definitely be on my super bowl snack line up this year

    1. I’m glad you love them! I need to make these again soon. One of my faves.

  4. What can I do if I don’t have a food processor?

    1. You can easily crush the cornflakes in a zip lock bag with a rolling pin or hammer, then put your salt, pepper, etc and shake the bag to mix it up.

  5. My kids love these!  The recipe is easily customizable to the preferences on your our home.  They would also work well as a pot-luck appetizer.  Thanks!

  6. I don’t have corn flakes on hand so wondered if you had another suggest to replace that with for similar results?  Thank you!!  We have enjoyed many of your recipes!!!

  7. Just made these tenders tonight for dinner…loved them! Just perfect using the cornflakes and super easy recipe! Plus I really liked Sweet Baby Ray’s buffalo sauce.

  8. Vicki Locklear says:

    I Love these tenders. I tried them with the Sweet Baby Ray sauce, and it was a little to spicy for me. I made them a second time, and made my own sauce, and they were great. The chicken is crispy outside, and tender on the inside. Great recipe!

  9. Natalie Martinez says:

    I’m a huge fan of anything related to chicken fingers including this recipe. I am going to try this recipe tonight and with your helpful tips, I will have some finger-licking good chicken fingers! Instead of the blue cheese sauce, I’ll be sticking to the good ol’ ranch dressing.

  10. Martin Johnson says:

    I just made these, following your recipe perfectly and they were absolutely amazing! I had to use a different buffalo sauce as I live in the UK. Thank you so much!!

  11. YUM! These were delicious! I’ve never cooked with cornflakes before, and they made the chicken tenders perfectly crispy. Will definitely be making this one again!

    1. They are such an unexpected fun way to make chicken fingers! Glad you liked them!

  12. Can you cook these in the airfryer??

    1. I can’t see why not!

    2. Hi Jen, did you end up doing these in an air fryer? How did they turn out? How long did you cook them at what temp??

  13. Great recipe! Was a little spicy for me but my husband LOVED them…made the honey BBQ ones for the kids. Adore your baking recipes! They are seriously flawless. And this one was great too….I might need to find a sauce that is not so spicy but the texture etc (the hard part) was PERFECT!!! Thanks!

    1. You are welcome, Claire! I’m glad they were a hit with your family!

  14. I just made these and they came out delicious. I made my own buffalo sauce because I like it spicy. You are a life saver !!! These are incredible!

  15. can you do these with drummettes/wings??

    1. I can’t see why not!

  16. We just had these for dinner. Everyone really loved them, some with honey mustard sauce, some with the Sweet Baby Rays sauce and one with good old catsup!! I don’t like to fry too many dishes, so the baked chicken fingers worked out very well. Thank you for the easy to follow recipe!

    1. You are welcome, Carol! I’m glad they were a hit!

  17. Michele Sharp says:

    Made these for the Super Bowl. They are delicious and so quick and easy to make. The cornflakes make so much difference. Thanks for an easy tasty recipe

  18. Sally, I’m also a big fan of Sweet Baby Ray’s BBQ sauce! We buy it alllllll the time. It’s definitely the best! So sweet and spicy and delicious! Chicken fingers were my childhood favorite, and these look very good! Oh, and I love SBR barbecue sauce on chicken sandwiches! Takes them to a whole new level, from plain and humdrum to fabulous 🙂

  19. Literally our go to recipe, love, love, love this! We are about to make some, it really is quick, easy, and delicious. We have made it several times with Moore’s buffalo sauce, but today we are going to try Sweet Baby Ray’s. Thank you so much for this recipe!

    1. So happy to read this, Sarah! Thanks for your positive feedback!

  20. Love your recipes. Only problem with Sweet Baby Ray’s BBQ sauce? High Fructose Corn Syrup listed as first ingredient.

    1. Hi Ashley, You can absolutely sub your favorite brand (or recipe) of BBQ sauce!

  21. Hey! Love all your recipes!
    What are your suggestions for this be made in an air fryer instead of oven-baked?

    1. Hi McKayla! Thanks! I don’t own an air fryer so I’m unsure of any exact instructions you’d need. Let me know if you try it!

  22. Emily Johnson says:

    Sally, wondering, have you ever made these in an air fryer? If so, how long do you cook them?

    1. Hi Emily, I don’t own an air fryer so I haven’t tried it! Let me know if you do.

      1. Emily Johnson says:

        Hey Sally! I have the instant pot Vortex 7 in 1 air fryer oven. We made this version in sandwich sized chicken breasts tonight for buffalo chicken sandwiches. THEY TURNED OUT AWESOME!!! I cooked them at 380° for about 8 minutes then rotated the trays and flipped the chicken. We were having a birthday celebration for my son in law so there were 10 of us here and everyone raved about the chicken. Definitely a repeat recipe. They were like a real fried breaded chicken breasts! Thanks so much for the great recipe!!!!

  23. Hi! This looks like a great recipe, but I’m wondering how many chicken tenders it makes? Thanks!

    1. Hi Nina, This recipe is written for one and a half pound of chicken which usually serves 4 people. The exact number of chicken tenders depends on how large or small they are cut. I hope this helps!

      1. thank you! They turned out great! I’m only 12, but I’m trying to cook a few meals a week for my family, and these were super easy and delicious! Thank you again

      2. Thank you for trying my recipe, Nina! I’m so happy that you and your family enjoyed them!

  24. First, I’m a good cook. I make some great stuff. But I fail at chicken in the oven 92% of the time. I also don’t ever comment on recipe sites. But had to cause these turned out perfect and such an easy recipe.. thanks

    1. Thank you so much for taking the time to comment, Ryan. I’m happy you enjoyed them!

  25. So crispy and easy!

  26. My family loved this recipe! Very tasty, easy enough to make, we had leftovers but they were gone when the kids fought over them the next day! Thanks for the great idea – I was tired of frying strips! This is so much easier and allows me to make them ahead of time.

  27. So good!! Best I’ve ever had.

1 2

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