Saturday, November 17, 2012

Baked Buffalo Chicken Tenders

My husband loves buffalo sauce. On wings, chicken sandwiches, and especially on chicken tenders. We have a history with buffalo chicken tenders, since the very first time we met, he ordered them at the restaurant. When we were dating, he ordered them almost every time we went out to eat. In short, he has eaten his share of buffalo chicken tenders-all of which have been fried. Now, I love my dear husband, and thought it was high time that I tried baking his tenders instead of frying them (we want to keep him around for a while :)). Let me tell you-he LOVED these! He loves that he can still have crispy tenders thanks to the panko crust. Try these healthier buffalo chicken tenders-you won't regret it!

Another way to get baked chicken tenders very crispy is to use a cooling rack over a baking pan, so the hot air can circulate the chicken. This lets the chicken cook evenly and get nice and crispy! I use a non-stick cookie cooling rack, and have loved the results I've gotten.

Baked Buffalo Chicken Tenders
Adapted Recipe by Jill Chall
Original Recipe from

4 boneless, skinless chicken breasts, cut into tender-size strips
1/4 c white whole wheat flour
1 t garlic powder
1/2 t onion powder
1 t cayenne pepper
1/2 t kosher salt
1 1/2 c panko 
2 eggs, beaten
1 T buffalo sauce (such as Texas Pete)

 In a large ziploc bag, place flour, 1/2 t garlic powder, 1/4 t onion powder, 1/2 t cayenne pepper, and 1/4 t kosher salt. Add chicken tenders and shake bag to coat.

In a seperate shallow bowl, add eggs and 1 T buffalo sauce. In another shallow bowl add panko and the remaining seasonings. Prepare a baking sheet with foil. Place a cooling rack on top and spray with cooking spray. 

Bread tenders by dipping in egg mixture, then the panko mixture. Place on cooling rack. Repeat until all tenders are coated. Spray the tops lightly with cooking spray. Bake at 400 degrees for 8-10 minutes (depending on size of strips). Flip the tenders with tongs and spray lightly again. Bake an additional 8-10 minutes, until cooked through. Serve with buffalo sauce and enjoy. 

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