Baked Buffalo Style Chicken Tenders Food

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.

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.

BUFFALO CHICKEN TENDERS

Steps:

• Preheat deep fryer to 360 degrees.
• Combine chicken tenders and hot sauce in plastic bag. Store in refrigerator for 30 minutes to an hour.
• Combine flour, Cajun seasoning, and salt on one plate. Put buttermilk on second plate.
• Place chicken tenders in flour and dredge to coat. Transfer to buttermilk, dredge, then return to flour and dredge once more. You should have a nice, thick crust.
• Place breaded tenders on a wire rack for 5 minutes, to set the crust. If you skip this step, the crust may fall off during frying.
• After crust has set, dredge once more in flour and drop into oil. You can skip the final dredge, but I find it makes for a crispier result.
• Fry for 4-6 minutes until golden, brown, and delicious.

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.

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:

• Combine hot sauce, paprika and red pepper; brush on chicken. Place chicken in baking dish. Cover; marinate in the refrigerator for 30 minutes.
• Bake, uncovered, at 375° for 15 minutes or until chicken is no longer pink.
• Meanwhile, combine sour cream and cheese; chill.
• To serve, place tenders on plate. Surround with celery sticks and place the bowl of dip in the middle.

BUFFALO CHICKEN SKILLET

Steps:

• Sprinkle salt and black pepper over chicken breast tenderloins.
• Whisk eggs in a shallow bowl until smooth. Place panko in a separate shallow bowl.
• Dip both sides of each chicken breast in the eggs and then in the panko.
• Heat 3 tablespoons oil in a large skillet over medium heat. Cook 1/3 of the breaded tenderloins until crusts are golden and centers are no longer pink, about 4 minutes per side. Transfer to a large plate. Repeat with remaining oil and breaded tenderloins in 2 batches.
• Return all chicken to the skillet. Pour wing sauce over chicken. Sprinkle cheese on top. Reduce heat to low, cover, and cook until cheese is melted, about 5 minutes.

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.

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.