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Spicy Buffalo Chicken Fingers with Blue Cheese Dressing inspired by Hilltop Steakhouse
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Inspired by Hilltop Steakhouse

Spicy Buffalo Chicken Fingers with Blue Cheese Dressing

Appetizer
A popular steakhouse appetizer featuring tender strips of chicken coated in a seasoned breading, fried until golden, then tossed in a spicy buffalo sauce. This preparation balances crispy exterior with juicy chicken inside, complemented by cooling blue cheese dressing for a classic flavor combination.
Prep Time 20 mins
Cook Time 15 mins
Inactive Time 30 mins
Total Time 65 mins
Servings 4

Ingredients

  • 1 1/2 lbs Chicken tenders (Or boneless chicken breasts cut into strips)
  • 1 cup Buttermilk
  • 1 1/2 cups All-purpose flour
  • 1/3 cup Cornstarch
  • 1 tbsp Paprika
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Kosher salt
  • 1/2 tsp Black pepper
  • 1/4 tsp Cayenne pepper
  • 4 cups Vegetable oil (For frying)
  • 1/2 cup Hot sauce (Frank's RedHot recommended)
  • 4 tbsp Unsalted butter (Melted)
  • 1 tbsp Honey (Optional, for sweetness)
  • 4 oz Blue cheese (Crumbled)
  • 1/2 cup Sour cream
  • 1/4 cup Mayonnaise
  • 2 tbsp Buttermilk
  • 1 tsp Lemon juice (Fresh)
  • 1 clove Garlic (Minced)
  • 4 whole Celery sticks (For serving)

Tools You'll Need

  • Large bowl for marinating
  • Food processor
  • Deep skillet or Dutch oven
  • Thermometer
  • Paper towels
  • Tongs
  • Shallow dish for dredging
  • Small ramekin for dressing

Chef's Tip

For extra crispy chicken fingers, double-dip them in the breading mixture. After the first coating, dip again in buttermilk and then back in the flour mixture before frying.

Instructions

  1. Place chicken tenders in a bowl and pour buttermilk over them. Cover and refrigerate for 30 minutes.
  2. Prepare the blue cheese dressing by combining crumbled blue cheese, sour cream, mayonnaise, 2 tablespoons buttermilk, lemon juice, minced garlic, and a pinch of salt in a food processor. Pulse until mostly smooth but still with some blue cheese chunks. Refrigerate until ready to serve.
  3. In a shallow dish, combine flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
  4. Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, pressing gently to adhere.
  5. Heat oil in a large, deep skillet or Dutch oven to 350°F.
  6. Working in batches, fry chicken until golden brown and cooked through, about 3-4 minutes per side. Internal temperature should reach 165°F.
  7. Transfer to a paper towel-lined plate to drain excess oil.
  8. In a large bowl, whisk together hot sauce, melted butter, and honey (if using) until well combined.
  9. Add fried chicken to the buffalo sauce and toss gently to coat evenly.
  10. Serve immediately with blue cheese dressing and celery sticks.

Plating

Arrange buffalo chicken fingers on one side of a rectangular plate, slightly overlapping. Place a small ramekin of blue cheese dressing in the corner and stand celery sticks in the dressing. Garnish with a sprinkle of chopped parsley and a few drops of hot sauce around the plate.

Storage & Reheating

Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. For best results when reheating, place on a wire rack over a baking sheet in a 375°F oven for 10 minutes until hot and crispy. The blue cheese dressing will keep refrigerated for up to 5 days.

About This Recipe

This spicy appetizer draws inspiration from the Buffalo Fingers that were a fan favorite at Hilltop Steakhouse. The combination of crispy fried chicken with spicy, buttery buffalo sauce creates an irresistible contrast, while the cool, tangy blue cheese dressing provides the perfect counterpoint to the heat.

How did it turn out?

We'd love to hear about your experience making this recipe!