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RITZ Buffalo Chicken Fingers

Authoradmin
DifficultyBeginner

With game day fast approaching that means lots of tailgate and home football parties! Whoopee! It’s time to think about all that delicious party food and table decor. Sure your guests are visiting to watch the game…but what’s most important for a memorable party? What you serve them to eat and drink! I’m excited to share these RITZ Buffalo Chicken Fingers, your guests will eat them up!

Yields1 Serving
Prep Time5 minsCook Time20 minsTotal Time25 mins
 2 pounds boneless, skinless chicken breasts
 1 1/2 cups
 2/3 cup buffalo sauce
 1 cup sour cream
 8 ounces RITZ Crackers (2 sleeves)
 4 tablespoons canola oil
for dip
 sour cream
 buffalo sauce to taste
 salt & pepper
1

Cut each chicken breast into 4-6 strips, lengthwise. Place strips in a large bowl. In a separate bowl, whisk together 1 1/2 cups buttermilk and the buffalo sauce until well blended. Pour over chicken. Chicken should be well coated. Cover and refrigerate for 30 minutes to 1 hour.

2

Make dip: In a medium bowl, combine sour cream and buffalo sauce. Whisk to mix well. Season to taste with salt and pepper. Cover and refrigerate.

3

Preheat oven to 350ºF with rack in the center. Spray 1 large baking sheet with cooking spray. In a food processor, pulse crackers until crushed.

4

Spread cracker mixture on a cookie sheet or large platter. Remove chicken from marinade, let extra sauce drip off and dredge each strip in cracker mixture.

5

In a large skillet, warm 2 tablespoons oil over medium-high heat until shimmering. Add half of chicken and cook until golden brown, flip chicken with tongs (be careful so you don't loose the RITZ crust) Continue to brown and crisp on all sides, 2 to 3 minutes. Place chicken on baking sheet. Repeat process with remaining oil and chicken.

6

Place baking sheets in oven and bake until chicken is cooked through 8-10 minutes. Serve promptly with dip.

Ingredients

 2 pounds boneless, skinless chicken breasts
 1 1/2 cups
 2/3 cup buffalo sauce
 1 cup sour cream
 8 ounces RITZ Crackers (2 sleeves)
 4 tablespoons canola oil
for dip
 sour cream
 buffalo sauce to taste
 salt & pepper

Directions

1

Cut each chicken breast into 4-6 strips, lengthwise. Place strips in a large bowl. In a separate bowl, whisk together 1 1/2 cups buttermilk and the buffalo sauce until well blended. Pour over chicken. Chicken should be well coated. Cover and refrigerate for 30 minutes to 1 hour.

2

Make dip: In a medium bowl, combine sour cream and buffalo sauce. Whisk to mix well. Season to taste with salt and pepper. Cover and refrigerate.

3

Preheat oven to 350ºF with rack in the center. Spray 1 large baking sheet with cooking spray. In a food processor, pulse crackers until crushed.

4

Spread cracker mixture on a cookie sheet or large platter. Remove chicken from marinade, let extra sauce drip off and dredge each strip in cracker mixture.

5

In a large skillet, warm 2 tablespoons oil over medium-high heat until shimmering. Add half of chicken and cook until golden brown, flip chicken with tongs (be careful so you don't loose the RITZ crust) Continue to brown and crisp on all sides, 2 to 3 minutes. Place chicken on baking sheet. Repeat process with remaining oil and chicken.

6

Place baking sheets in oven and bake until chicken is cooked through 8-10 minutes. Serve promptly with dip.

RITZ Buffalo Chicken Fingers

~ Marla Meridith

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