Tuesday, July 30, 2013

Baked buffalo chicken tenders

All was going well with our "eat what we have without doing more grocery shopping" endeavor, but things were getting a little dire and I ended up at the grocery store last weekend after all. As it turned out, my local Giant was having a great sale on chicken ($1.97/lb!) so I picked up a club pack of chicken breasts and also a package of chicken tenders. I generally don't buy chicken tenders, as we just cook up chicken breasts as they come, or pound them thin / cut / cube / slice as necessary - but these were on sale, and I wanted to experiment a bit. So I did!

I knew that I wanted to create baked buffalo chicken tenders, but really couldn't find a recipe that contained all the components I wanted: chicken tenders, panko, baked with zero frying, and through-and-through buffalo taste. So, I created my own! The end result was pretty tasty - dad & husband approved! Due to the high temperature of the oven, the panko stays crispy and your tenders don't end up soggy and gross. Also, incorporating the buffalo with sauce into the egg wash ensures that spicy buffalo flavor in every bite. Check it out!

Baked Buffalo Chicken Tenders

  • 1 – 1 ½ lbs chicken tenders 
  • 1 cup flour 
  • Salt / pepper / paprika / garlic power (to taste) 
  • 2 eggs, scrambled 
  • ½ c buffalo wing sauce (we use Frank's!)
  • 1 cup panko bread crumbs 

  1. Preheat oven to 425*. 
  2. Set up three prep stations in shallow dishes: the first is the flour and seasonings mixed together, the second is the eggs and buffalo wing sauce beaten together, and the third is the panko bread crumbs.
    I used shallow Tupperware containers for my three prep stations.
  3. Set up your baking pan – a cookie sheet, covered in tin foil, with a wire cooling rack over the top. Spray cooling rack with cooking spray. 
  4. One at a time, prepare chicken tenders. Coat in flour, dip in egg wash, coat in breadcrumbs. Lay on cooling rack / baking pan. Repeat until all chicken tenders are finished.
    Nakey chicken tenders
    Mid-way through the process. No action shot; my hands were gross!
  5. Spray chicken tenders with cooking spray. 
  6. Bake for 25-30 minutes, flipping once halfway. Cooking time may vary depending on size of chicken tenders and preferred doneness of chicken. (I actually cooked mine for 40 minutes.)
    Golden brown & delicious!
Serve with a side of ranch or bleu cheese dressing. Yum!

Side note - the ingredient measurements are more like suggestions - this is very much an "eyeball it" dish. Use as much or as little of each as you need to coat all your tenders. Everything in this is pretty cheap, so I was ok with tossing the leftovers when I was done. Feel free to be a bit more cautious with your ingredients if you'd like; dumping some in as I need more works for me.

1 comment :

Kate @ Another Clean Slate said...

Yum! Just printed this out to make for dinner soon :)