Buffalo Style Chicken Fingers

For a dish everybody will love, try these crunchy fried chicken fingers made with Lactantia® Lactose Free 2% Milk and served with a spicy dipping sauce.

  • Preparation timeMarinating Time: 2 - 4 hrs, 20 mins prep
  • Cooking time20 mins cook
  • Servings4 servings


  • 2 cups Lactantia® Lactose Free 2% Milk
  • 4 chicken breasts, cut into 16 long strips
  • ½ tsp salt + ¼ tsp salt
  • 3 tbsp olive oil
  • 3 tbsp + 2 cups all purpose flour, divided
  • 4 cups Lactantia® Lactose Free 2% Milk®, divided in 2
  • 2 tsp chili powder
  • ¼ tsp pepper
  • 1 cup Frank’s® RedHot Sauce
  • 1 tbsp ketchup
  • 3 eggs, beaten
  • ¼ tsp + 1 tsp salt
  • Enough canola oil for frying


  1. Place chicken in a bowl with 2 cups of the Lactantia® Lactose Free Milk and ½ tsp of salt. Cover and let marinate for 2-4 hours
  2. Heat the oil in a heavy bottomed pot on medium heat. Add in the 3 tbsp of flour and mix together with a whisk. Cook for 2- 3 minutes until it forms a light brown colour.
  3. Add in the remaining 2 cups of Lactantia® Lactose Free Milk slowly, whisking as you add to remove lumps. Cook for another 3-5 minutes.
  4. Off the heat, add in the Frank’s® RedHot Sauce and ketchup to combine for Lactose Free dipping sauce. Place sauce in a ramequin and set aside.
  5. Preheat your deep fryer to 350°F.
  6. 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.
  7. Starting with the flour, coat the chicken strips in the flour, then the egg, and finally in the seasoned flour.
  8. Fry in the deep fryer until the chicken strips are cooked through. These can also be baked in a 375°F oven for 25 minutes, turning them once.
  9. Once the chicken fingers are cooked, arrange them on 4 plates. Serve with carrots, celery and the ramequin of Lactose Free dipping sauce.