We are all looking for ways to stretch our grocery dollars these days and still make delicious meals for our families. In this recipe series The Paula Deen Test Kitchen will share a new leftover recipe with you. Each recipe will start with the leftovers from one of Paula’s simple and classic dinner entrees. With those dinner leftovers, a few inexpensive fresh ingredients and items from your pantry we created a simple recipe sure to delight your belly and not break the bank.
This week, Leftover Chicken Fingers from dinner become another meal of Buffalo Chicken Po Boys! Ready in 20 minutes and under $20.

Original Recipe: The Lady and Sons Chicken Fingers
Leftover Recipe: Buffalo Chicken Po Boy

Buffalo Chicken Po Boys

Ingredients:
8 leftover chicken fingers
1/2 stick butter
1/2 cup Paula Deen Hot Sauce
¼ cup blue cheese crumbles
¼ cup mayonnaise
3 tablespoons milk
1 loaf french bread cut into 4 equal pieces and partially split
8 slices tomato
4 romaine lettuce leaves

Directions:
Preheat oven to 375º F.
Place leftover chicken fingers on a sheet pan and place in oven for 8-10 minutes or until heated through and re-crisped. Transfer to a large bowl.
In a small saucepan, melt butter with hot sauce. Cook 2-3 minutes stirring.
Pour the butter hot sauce mixture over the chicken and toss to coat.
In a small bowl, combine the blue cheese, mayonnaise, and milk. Whisk until smooth.
Place 2 slices of tomato and a lettuce leaf lettuce into the french bread. Next, place 2 chicken fingers inside, and top with a generous drizzle of the creamy blue cheese.

Serves: 4
Prep time: 10 minutes
Cook Time: 10 minutes
Difficulty: easy