Breaded Buffalo Chicken Tenders Recipes

BLAZING BUFFALO CHICKEN TENDERS

Steps:

• Preheat the oven to 450F.
• Place a wire rack on top of a sheet pan.
• Cut the chicken into 12 pieces, similar in size to chicken tenders or strips.
• Combine the breadcrumbs and spices in a bowl.
• Pour the flour in a freezer bag and put the chicken strips into the bag. Shake to combine and coat the chicken with the flour.
• Dip the floured chicken into the egg white and then into the breadcrumb mixture.
• Spray the wire rack with cooking spray, and arrange the chicken tenders on the wire rack.
• Spray the tops of the chicken pieces with more cooking spray.
• Convection bake for 10 minutes. Remove the sheet pan from the oven and flip each piece of chicken. Spray the tops again with cooking spray and return to the oven for another 10 minutes.
• Microwave the hot sauce and the butter in a small bowl, and stir to combine.
• Add the hot sauce mixture to a large mixing bowl.
• When the chicken is cooked, remove from the oven and add to the mixing bowl with the hot sauce. Coat the chicken with the sauce either by shaking the bowl, or by gently using tongs.
• Serve on top of iceberg lettuce with ranch or blue cheese dressing for dipping. Garnish with scallions, if desired.

PANKO BUFFALO CHICKEN TENDERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine panko bread crumbs, Italian-seasoned bread crumbs, garlic powder, salt, and pepper in a bowl. Pour Buffalo wing sauce into a separate bowl.
• Coat chicken breast pieces on both sides with the Buffalo sauce then evenly coat with bread crumb mixture. Lay pieces flat on a baking sheet.
• Bake in the preheated oven until no longer pink in the center, juices run clear, and chicken has reached desired crispiness, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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.