Buffalo Style Chicken Fingers

Step 1

Place chicken in a bowl with 2 cups of the Lactantia® Lactose Free Milk and ½ tsp of salt.

Step 2

Cover and let marinate for 2-4 hours

Step 3

Heat the oil in a heavy bottomed pot on medium heat.

Step 4

Add in the 3 tbsp of flour and mix together with a whisk.

Step 5

Cook for 2- 3 minutes until it forms a light brown colour.

Step 6

Add in the remaining 2 cups of Lactantia® Lactose Free Milk slowly, whisking as you add to remove lumps.

Step 7

Cook for another 3-5 minutes.

Step 8

Off the heat, add in the Frank’s® RedHot Sauce and ketchup to combine for Lactose Free dipping sauce.

Step 9

Place sauce in a ramequin and set aside.

Step 10

Preheat your deep fryer to 350°F.

Step 11

Set out three plates: one with flour and ¼ tsp salt, one with the eggs and one with the second cup of flour combined with 1 tsp of salt, chili powder and pepper.

Step 12

Starting with the flour, coat the chicken strips in the flour, then the egg, and finally in the seasoned flour.

Step 13

Fry in the deep fryer until the chicken strips are cooked through.

Step 14

These can also be baked in a 375°F oven for 25 minutes, turning them once.

Step 15

Once the chicken fingers are cooked, arrange them on 4 plates.

Step 16

Serve with carrots, celery and the ramequin of Lactose Free dipping sauce.