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Oven-Baked Buffalo Chicken Fingers

Source: FOOD COACH Lori Corbin

Serves 6-8 as a snack

1-1/2 pounds boneless, skinless chicken tenderloins
Marinade:
1/4 cup hot sauce
1/8 cup soy sauce
1/8 cup cider vinegar
1/8 cup tomato catsup
Crust:
1-1/2 cups bread crumbs, seasoned or plain
Vegetable oil for spraying

Combine marinade ingredients in a medium size mixing bowl and set aside.

Preheat the oven to 375°F.

Place chicken in the marinade for ten minutes. (It may also be marinated the night before and stored, covered, in the refrigerator).

Remove chicken from the marinade and gently press it into the bread crumbs, rolling well to evenly coat chicken strips.

Spray a baking dish with vegetable or olive oil and place strips on the baking pan, being careful not to overlap the strips.

Spray the chicken strips with a light coat of oil.

Bake for 20 minutes or until cooked through and golden brown.

Serve with a favorite dipping sauce or additional hot sauce.