Baked Buffalo Style Chicken Tenders Recipes

BAKED BUFFALO CHICKEN TENDERS - NO BREADING

Steps:

• Pre heat the oven to 350F. Line a sheet pan with foil
• Add the chicken to a large bowl and top with all of the seasonings, toss to coat
• Place all the chicken tenders on a sheet pan.
• Bake in the oven for 20 minutes.
• Remove from oven, toss in the buffalo sauce and serve.

BAKED BUFFALO-STYLE CHICKEN TENDERS

Steps:

• Preheat oven to 400°.
• Combine first 6 ingredients in a shallow dish, stirring with a whisk.
• Place egg whites in a shallow dish.
• Place Panko in a shallow dish.
• Working with 1 chicken strip at a time, dredge in flour mixture. Dip in egg whites; dredge in panko. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining chicken strips, flour mixture, egg whites, and panko.
• Lightly coat chicken strips with cooking spray. Bake at 400° for 15 minutes or until done, turning once.
• Combine hot sauce and Worcestershire in a small saucepan; bring to a boil. Reduce heat, and simmer 1 minute. Remove from heat; stir in butter. Drizzle hot sauce mixture over chicken.
• Serve with Blue Cheese.

BUFFALO CHICKEN FINGERS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Coat a baking sheet with a nonstick spray.
• In a bag, mix together flour, 1/2 teaspoon garlic powder, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon salt. On a plate, mix the bread crumbs with the rest of the garlic powder, cayenne pepper, and salt.
• Shake the chicken pieces with the seasoned flour. Beat egg whites with 1 tablespoon water, and place egg mixture in a shallow dish or bowl. Dip seasoned chicken in egg mixture, then roll in the seasoned bread crumb mixture. Place on prepared baking sheet.
• Bake for about 8 minutes in the preheated oven. Use tongs to turn pieces over. Bake 8 minutes longer, or until chicken juices run clear.

BAKED BUFFALO CHICKEN

Steps:

• Pour 1/3 cup wing sauce into a shallow dish. Add chicken breasts and turn to coat. Let stand 15 minutes or refrigerate, covered, up , to 24 hours. , Preheat oven to 400°. Drain chicken, discarding marinade. In a shallow bowl, mix flour, tarragon and pepper. Place bread crumbs and remaining wing sauce in separate shallow bowls. Dip chicken in flour mixture to coat all sides; shake off excess. Dip in wing sauce, then in bread crumbs, patting to help coating adhere., Place chicken on a rack in a 15x10x1-in. baking pan. Bake 25-30 minutes or until a thermometer reads 165°.

GREAT OVEN BAKED BUFFALO CHICKEN TENDERS!!!

Steps:

• Heat oven to 400ºF.
• Whisk buttermilk and 2 tablespoons each hot sauce and vinegar in large bowl until well blended.
• Add chicken; toss to coat.
• Refrigerate 10 min., stirring occasionally.
• Meanwhile, place bread crumbs in shallow dish.
• Mix remaining hot sauce and vinegar, garlic powder, brown sugar, butter, and ketchup in a small pot and bring to a boil.
• Remove chicken from buttermilk mixture. Dip chicken, 1 piece at a time, in crumb mixture, turning to evenly coat.
• Place in single layer on baking sheet sprayed with cooking spray. (Discard any remaining buttermilk mixture and crumbs.).
• Bake 40min.;flipping halfway through.
• When done pour sauce in a good size bowl and put tenders in also and toss the tenders and sauce around in the bowl till the tenders are all coated.
• Serve with celery and ranch dressing if you choose to do so.
• ENJOY!

BUFFALO CHICKEN TENDERS

Steps:

• Toss chicken with flour and pepper. In a large skillet, heat 1 tablespoon butter over medium heat. Add chicken; cook until no longer pink, 4-6 minutes per side. Remove from pan., Mix hot sauce, Worcestershire sauce, oregano and garlic powder. In same skillet, melt remaining butter; stir in sauce mixture. Add chicken; heat through, turning to coat. If desired, serve with blue cheese dressing.

BEN'S BUFFALO CHICKEN TENDERS

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Combine milk, hot sauce, and egg in a small bowl. Combine flour, bread crumbs, salt, and pepper in a second bowl.
• Dredge chicken tenders in egg mixture, then in flour mixture.
• Fry in the hot oil until breading is crispy and chicken is no longer pink in the center and the juices run clear, 6 to 7 minutes. Pat dry on paper towels and let cool for 2 to 3 minutes before serving.

CRISPY BAKED BUFFALO CHICKEN TENDERS

Steps:

• Heat oven to 400ºF.
• Mix buttermilk and 2 Tbsp. each hot sauce and vinegar in large bowl until blended. Add chicken; toss to coat. Refrigerate 10 min., stirring occasionally.
• Meanwhile, mix remaining hot sauce and vinegar until blended; set aside. Combine sour cream and blue cheese; refrigerate until ready to serve.
• Place bread crumbs and garlic powder in shallow dish. Drain chicken; discard buttermilk mixture. Dip chicken, 1 piece at a time, in crumb mixture, turning to evenly coat both sides of each piece. Place in single layer on baking sheet sprayed with cooking spray; sprinkle with red pepper.
• Bake 20 min. or until done. Transfer to platter; drizzle with vinegar mixture. Serve with vegetables and blue cheese dip.