Easy Baked Buffalo Chicken Tenders Recipes

EASY BAKED CHICKEN TENDERS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Place egg in a shallow dish. Place bread crumbs, garlic powder, onion powder, paprika, salt, and pepper into a large zip-top freezer bag and mix well. Dip 2 chicken strips into egg and then place into bread crumb mixture and shake to coat. Place coated chicken pieces onto the prepared baking sheet. Repeat with remaining chicken.
• Spray each chicken tender with cooking spray 2 times.
• Bake tenders in the preheated oven for 7 minutes; flip, continue to bake on opposite side until no longer pink in the centers, about 7 minutes more. Remove from the oven.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Broil tenders in the preheated oven for extra crunch, about 2 minutes more.

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 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.

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.

CRISPY BAKED BUFFALO CHICKEN TENDERS

Steps:

• Preheat oven to 350°F.
• Spread panko breadcrumbs in a single layer on a rimmed baking sheet. Bake 3 to 5 minutes, until lightly browned. Transfer to shallow plate immediately to keep them from continuing to cook. Stir in kosher salt.
• Place an oven-proof cooling rack inside the rimmed baking sheet and spray or brush with oil to keep tenders from sticking. (If you don't have an oven-proof cooling rack, just line the baking sheet with parchment paper)
• Increase oven temperature to 425°F.
• Meanwhile melt butter in a small saucepan and transfer to a bowl. Whisk hot sauce into butter to cool it down.
• Whisk egg and garlic together in a shallow bowl. Add butter and hot sauce mixture and whisk to combine.
• Spread flour on a shallow plate for dredging.
• Pat tenders dry with paper towels. Dredge one tender in flour and shake to remove excess. Dip in egg mixture and lift to let excess drip away. Then dredge the tender in toasted panko crumbs, patting crumbs down to be sure they adhere. Transfer to prepared baking sheet. Repeat with remaining tenders.
• Bake tenders at 425°F for 15 to 18 minutes until breading is crisp and chicken is cooked through but still juicy.
• Serve with Simple Blue Cheese Dip (recipe below)

OVEN BAKED CHICKEN TENDERS

Steps:

• In a large bowl, soak the chicken in buttermilk 15 to 30 minutes.
• Move the oven rack one spot up from the center position. Preheat the oven to 425°F. Place a wire rack on a baking sheet and spray with nonstick cooking spray.
• In a gallon zip-top bag, toss together the flour, panko, seasoned salt, salt, pepper, and parsley, if desired. Using tongs, transfer the chicken, reserving the buttermilk, to the bag. Shake until well coated.
• Remove the chicken and dip in buttermilk once more. Return to the bag and toss in the flour mixture to coat. Repeat process with remaining chicken.
• Place chicken on the wire rack. Bake 10 minutes. Flip and bake an additional 5 to 10 minutes, or until a meat thermometer inserted in the center reads 165°F. Don't overcook or they wont be as tender.
• Turn the oven to broil for the final minute of cooking to get an extra-crispy texture. Watch closely so they don't burn. Remove from the oven when golden brown.
• Transfer to a paper towel-lined plate. Serve immediately, or return to a wire rack in a 170°F oven to keep warm and crispy until ready to serve.

BAKED BUFFALO CHICKEN STRIPS

Steps:

• Whisk together the buttermilk and 1/2 cup hot pepper sauce in a bowl, and pour into a resealable plastic bag. Add the chicken breast strips, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour or overnight.
• Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet; set aside. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade.
• Place the panko bread crumbs and egg substitute in separate dishes. Gently press the chicken into the bread crumbs to coat and shake off the excess. Dip into the beaten egg, then press into bread crumbs again. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange the breaded chicken on the prepared baking sheet. Spray chicken strips lightly with cooking spray.
• Bake in the preheated oven for 10 minutes, then gently flip the chicken strips and spray with cooking spray again. Continue baking the chicken until golden brown and no longer pink in the center, about 10 minutes more. Add a dash more of the hot pepper sauce, a return to oven. Bake until the sauce dries, about 5 minutes.

BAKED BUFFALO CHICKEN FINGERS

Steps:

• Preheat oven to 400 degrees. Line a large cookie sheet with aluminum foil. Place a raised wire rack (like a cookie cooling rack) on top of the cookie sheet and spray with cooking spray. The rack will allow your chicken fingers to cook without getting mushy, and the spray will keep them from sticking to the rack!
• Melt butter in a bowl in the microwave, then combine with the buffalo wing sauce and mix well. Remove 2 Tablespoons of the sauce and set aside to reserve for topping the chicken fingers later.
• Place the panko breadcrumbs in a shallow bowl. In another separate shallow bowl, stir together the flour, garlic salt, paprika, and pepper to taste.
• Dredge the chicken tenderloins in the flour, then dip into the buffalo sauce mixture. Next dip into the panko breadcrumbs and coat well, pressing the panko into the chicken. Place each tenderloin on to the prepared wire rack.
• Spray the tops of the chicken with oil or cooking spray, then bake in the preheated oven for 8-10 minutes. Flip the chicken fingers and bake for an additional 8-10 minutes until golden and cooked through. Remove from the oven, and drizzle a small amount of the reserved buffalo sauce over the tops of each chicken finger, about 1 teaspoon each. Serve with bleu cheese dip, celery, and carrots. Enjoy!

CRISPY BAKED BUFFALO CHICKEN FINGERS

Steps:

• If using chicken breasts, pound down and cut into strips.
• Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
• Place the corn flakes, salt, pepper, garlic powder, and smoked paprika into a food processor (you can do this in stages if the processor isn't large enough). Pulse 4-5 times until the cereal is broken down. Not completely crushed; some larger pieces can remain. Pour into a large bowl. Place the flour into a separate bowl. Then in a third bowl, whisk the eggs and milk together.
• Coat each chicken strip in flour, shaking off any excess. Then, dip in egg mixture and let any excess drip off. Then generously roll in the corn flakes, shaking off any excess. Place the chicken strips on the prepared baking sheet.
• Bake for 10 minutes. Turn each piece over and continue baking until the outside is crisp and the centers are cooked through, about more 10 minutes. Baking times may vary, just make sure the chicken is cooked through by cutting into a thick piece. If you like them browner, bake a couple minutes longer. Careful, you don't want to dry out the chicken inside.
• Allow to cool for 5 minutes on the baking sheet (we usually make the blue cheese sauce during this time), then carefully place the chicken fingers into a large bowl. Pour the buffalo sauce on top and gently stir to coat. Taste and add more sauce if desired. Serve warm with blue cheese dipping sauce.
• Stir sauce ingredients together in a small bowl and serve.
• Leftover chicken fingers keep well in the refrigerator for up to 1 week. Reheat in the microwave or for 10-12 minutes in a 350°F (177°C) oven.

HEALTHY BAKED CHICKEN TENDERS (NO BREADING)

Steps:

• Preheat the oven to 400F and put the oven rack in the center position.
• Lay the raw chicken on a baking sheet.
• Brush one side of the chicken tenders with olive oil or the melted butter.
• Sprinkle chicken rub on the side that was just brushed with oil or melted butter.
• Flip the chicken tenders over and continue brushing with the oil or butter and sprinkle the 2nd side with chicken rub.
• Bake the chicken for a total of 10 minutes, flipping after 5 minutes, if desired but not required, and then continue cooking on the other side until the internal temperature of the chicken reaches 160F.
• Let the chicken rest for 5 minutes until serving.

BAKED BUFFALO CHICKEN

Steps:

• In a large ziploc bag, combine the chicken, yogurt, Buffalo sauce, ranch seasoning, and garlic. Close the bag and shake until the chicken is coated. Transfer to the fridge and chill for 30 minutes.
• Preheat the oven to 375 degrees F. Coat a 9x9-inch or 2-quart baking dish with cooking spray.
• Place the chicken into the prepared baking dish. Sprinkle the cheese over the top of the chicken.
• Bake, uncovered, for 35-40 minutes or until the chicken reaches an international temperature of 165 degrees F. (If you notice the cheese is over-browning halfway through, you can tent with foil toward the end of the baking time.)
• Serve with a roasted vegetable or rice and enjoy!