Buffalo Balsamic Maple Chicken Fingers

• 1 pound boneless chicken breast, cut into 1 1/2 - 2 ounce pieces
• 2 cups buttermilk
• 1/4 cup fresh pureed blended fruit of your choice (frozen works very well)
• fresh sprig of thyme
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon freshly ground black pepper
• 1 cup all purpose flour
• 2 large eggs, beaten
• 2 cups panko
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 cups Buffalo sauce (pre-made)
• 1/2 cup aged balsamic vinegar
• 1/2 cup pure maple syrup (grade A or grade B)
• carrots, shredded
• blue cheese, crumbled

1. Combine all the marinade ingredients and marinate the chicken overnight.
2. Combine the panko, salt and pepper in a bowl.
3. Place the flour in another bowl and the eggs in a separate bowl.
4. Take the chicken out of the marinade and pat dry with paper towels.
5. Coat the chicken in flour, then in the egg and finish with the panko breading.
6. Let coated fingers sit in the fridge for 10 minutes.
7. Next, heat enough oil to semi-cover the surface of a pan on a medium-high flame.
8. When the oil is hot, cook the fingers for 4-5 minutes on each side, depending on thickness.

chicken breast, buttermilk, fresh pureed blended fruit, fresh sprig of thyme, cajun seasoning, freshly ground black pepper, flour, eggs, panko, kosher salt, freshly ground black pepper, buffalo sauce, aged balsamic vinegar, maple syrup, carrots, blue cheese

Taken from www.foodrepublic.com/recipes/buffalo-balsamic-maple-chicken-fingers-recipe/ (may not work)