Buffalo Chicken Fingers

Whisk milk and 1 tablespoon of hot sauce in a shallow glass dish until well blended. Add chicken and turn to coat. Cover the dish and marinate chicken in the refrigerator for at least 30 minutes or for up to 8 hours.

Preheat oven to 400 F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.

In a shallow bowl add 1/4 cup hot sauce and melted butter, mix until combined.

Make your bread crumb mixture in another shallow bowl by combining Corn Flakes, paprika, dried thyme, onion powder and garlic powder.

Take your chicken out of the milk mixture and dip it into the hot sauce mixture and then dredge in the breadcrumb mixture.

Place chicken on the rack and bake for 30-35 minutes, until chicken is fully cooked and crispy.