BUFFALO CHICKEN TENDERS
Combining a few chicken recipes from FoodNetwork.com, and a bit of my own ingenuity, I tried this recipe tonight and liked it a lot. Hope someone enjoys it.
Provided by JKHoffman
Categories Chicken
Time 36m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 226.1, Fat 2.9, SaturatedFat 0.7, Cholesterol 55.7, Sodium 2039.5, Carbohydrate 25.8, Fiber 0.9, Sugar 1.9, Protein 22.4
BAKED CHICKEN TENDERS
Steps:
- Preheat the oven to 425 degrees F. Line a cookie sheet with foil, then place a wire rack on top.
- For the chicken tenders: Mix the cracker crumbs and Parmesan together in a large bowl. In a shallow dish, mix the mayonnaise, mustard, cider vinegar and some salt and pepper.
- Sprinkle the chicken tenders with a little salt and pepper and then place them, one by one, in the mayonnaise mixture. Scrape off excess mayonnaise and then roll the tenders in the crumb mixture to coat. As you go, place the coated tenders on the wire rack.
- Bake until cooked through and golden brown, 25 minutes. Let cool on the rack for 5 minutes.
- For the Dijon sauce: Meanwhile, in a small bowl, combine the mustard, mayonnaise, honey, cayenne and some salt and pepper. Mix until smooth and lump free.
- Transfer the chicken tenders to a serving platter. Serve with the Dijon sauce.
CROCK POT BUFFALO CHICKEN DIP
Make and share this Crock Pot Buffalo Chicken Dip recipe from Food.com.
Provided by jlynnep
Categories Spicy
Time 20m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Drain canned chicken and put in medium sauce pan.
- Add hot sauce and cook on medium until heated throughout. My personal favorite is Frank's hot sauce.
- Add cream cheese and stir until blended thoroughly.
- Add ranch dressing and mix.
- Add 1-1/2 cups of cheddar cheese and heat for a few minutes until mixed and melted.
- Pour the dip into the crock pot and sprinkle the remaining cheddar cheese on the top. Keep heated on low.
- I serve on baguette that has been sliced and toasted. However, it is also tasty on corn chips.
BUFFALO CHICKEN TENDERS
These buffalo chicken tenders get a spicy kick thanks to homemade sauce. They taste like they're from a restaurant, but are so easy to make at home. Blue cheese dipping sauce takes them over the top. -Dahlia Abrams, Detroit, Michigan
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 184 calories, Fat 7g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 801mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
BUFFALO CHICKEN TENDERS
This favorite appetizer is updated to fit into today's lifestyle. Chicken tenders are marinated in hot sauce and then baked, rather than deep-fried, in this low-fat version. Cool off these spicy chicken tenders by dunking them into the chunky bleu cheese dressing.
Provided by Kitchen Quarterback
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 182.9, Fat 6.3, SaturatedFat 3.4, Cholesterol 80.8, Sodium 424.6, Carbohydrate 1.8, Fiber 0.2, Sugar 0.2, Protein 28.1
BAKED BUFFALO CHICKEN TENDERS - NO BREADING
Baked Buffalo Chicken Tenders- Easy low carb and keto boneless chicken tenders covered in buffalo sauce. Simple spices give them lots of flavor and no breadcrumbs are used which makes them super healthy.1 net carb
Provided by Jennifer Banz
Categories dinner
Time 25m
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 2 Tenders, Calories 131 kcal, Carbohydrate 1 g, Protein 26 g, Fat 3 g
BUFFALO CHICKEN FINGERS
These buffalo chicken fingers those times when you crave buffalo chicken and must have it or you will die. Made from scratch, with no added chemicals or processed ingredients!
Provided by Elizabeth Lindemann
Categories Chicken
Time 25m
Number Of Ingredients 9
Steps:
- Season the chicken on both sides with salt and pepper.
- Heat 2 tablespoons olive oil and 2 tablespoons butter in large skillet.
- Place flour in a shallow bowl or dish, and beat eggs with milk in another bowl.
- Dredge the chicken in flour, then dip in egg mixture, then dredge in flour again.
- Fry chicken in oil, approximately 3-4 minutes on each side, or until cooked (this depends on how thick the chicken is cut) Add more butter/olive oil if necessary.
- Meanwhile, melt hot sauce and butter in a small saucepan together.
- When chicken is done cooking, drizzle hot sauce mixture over the chicken fingers.
Nutrition Facts : Calories 578 kcal, Carbohydrate 25 g, Protein 31 g, Fat 39 g, SaturatedFat 19 g, Cholesterol 224 mg, Sodium 1191 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CRISPY BAKED BUFFALO CHICKEN TENDERS
Truly crispy baked buffalo chicken tenders with simple blue cheese dip - perfect party fare! I love to serve cold and crunchy carrot and celery sticks with this too.
Provided by Marissa Stevens
Categories Main Course
Time 45m
Number Of Ingredients 13
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)
Nutrition Facts : Calories 287 kcal, Carbohydrate 13 g, Protein 20 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 110 mg, Sodium 790 mg, Sugar 1 g, ServingSize 1 serving
BUFFALO CHICKEN FINGERS
Make and share this Buffalo Chicken Fingers recipe from Food.com.
Provided by Brenda.
Categories Lunch/Snacks
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees.
- Line a 13x9x2 baking pan with aluminum foil and oil lightly.
- In a shallow dish, whisk the egg whites with the water for about 1 minute, or just until frothy.
- In another shallow dish, mix the bread crumbs with the ground red pepper.
- Dip the chicken fingers into the egg white mixture and roll in the seasoned bread crumbs.
- Place in baking pan and drizzle with the 2 tbsp of oil.
- Bake uncovered 5 minutes on each side or until crispy and golden brown.
- While the chicken is baking, prepare the dipping sauce.
- In a medium sized bowl, blend all dipping sauce ingredients together.
- Spoon into small individual bowls if desired.
CRISPY BAKED BUFFALO CHICKEN FINGERS
These homemade baked buffalo chicken fingers are always a favorite and disappear fast. After the coated chicken strips bake, toss in buffalo sauce and serve with ranch or the blue cheese dipping sauce recipe below.
Provided by Sally
Categories Dinner
Time 1h
Number Of Ingredients 16
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.
BAKED BUFFALO CHICKEN FINGERS
These Baked Buffalo Chicken Fingers are perfect for an easy, tasty dinner, or an appetizer for a crowd. They're quick, crispy, and taste delicious dipped into bleu cheese with chopped celery and carrots on the side!
Provided by Ashlyn Edwards | Belle of the Kitchen
Time 30m
Number Of Ingredients 8
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!
Nutrition Facts : Calories 328 kcal, Carbohydrate 18 g, Protein 27 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 103 mg, Sodium 1553 mg, Fiber 1 g, ServingSize 1 serving
BUFFALO CHICKEN FINGERS
This is a baked version of the popular spicy appetizer. Use more or less cayenne to taste.
Provided by Bobbi Jo
Categories Meat and Poultry Recipes Chicken Baked and Roasted Oven Fried
Time 40m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 125.3 calories, Carbohydrate 10.7 g, Cholesterol 33.6 mg, Fat 2 g, Fiber 0.7 g, Protein 15 g, SaturatedFat 0.5 g, Sodium 262.8 mg, Sugar 0.8 g
BUFFALO CHICKEN TENDERS
Feed your craving for crispy, spicy chicken tenders dunked in tangy ranch dressing. Buffalo Chicken Tenders can be ready in just 20 minutes.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 8 servings.
Number Of Ingredients 3
Steps:
- Heat oven to 400ºF.
- Shake chicken with coating mix as directed on package.
- Bake in foil-lined pan 15 min. or until chicken is done (165ºF).
- Serve as dippers with dressing.
Nutrition Facts : Calories 70, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 20 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 10 g
BUFFALO CHICKEN TENDERS OR FINGERS
Make and share this Buffalo Chicken Tenders or Fingers recipe from Food.com.
Provided by Karen..
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Prepare chicken tenders as directed on the package and keep warm.
- Meanwhile, combine remaining ingredients in a medium-sized bowl and microwave for 1-2 minutes, until butter is melted.
- Dip each piece of chicken into the hot sauce; serve immediately with Bleu cheese dressing.
Nutrition Facts : Calories 323.1, Fat 25.6, SaturatedFat 10.5, Cholesterol 72.3, Sodium 1175.8, Carbohydrate 11.2, Fiber 0.1, Sugar 0.5, Protein 12.6
BUFFALO CHICKEN FINGERS/ TENDERS
This is a recipe from Silvana Nardone from the Oct 2008 Everyday with Rachael Ray magazine. It is buffalo wings without the bones. Easy to prepare but more than 15 minutes prep time stated. I served it with crudetes and ranch dip which could be used to dunk the chicken fingers in if the guests were not blue cheese fans. The sauce you drizzle was very hot so if you are not a spice fan put it on the side. Hope you enjoy. Chef DLH
Provided by ChefDLH
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 425°. In a medium bowl, combine the breadcrumbs, salt and pepper. In a shallow bowl, beat the eggs. Coat a chicken piece with the breadcrumbs, dip in the eggs, then coat again with the breadcrumbs; place on a plate. Repeat with the remaining chicken.
- In a large, heavy skillet, heat 1/4 cup olive oil over medium-high heat until shimmering. Add half of the chicken tenders and cook, turning once, until golden, about 4 minutes. Transfer to a baking sheet. Repeat with the remaining chicken. Bake until cooked through, about 10 minutes.
- Microwave the butter at medium power until melted, 45 seconds. Stir in the hot sauce.
- Place the chicken tenders on a large platter, drizzle with the sauce and top with the blue cheese.
Nutrition Facts : Calories 295.4, Fat 24.5, SaturatedFat 8.4, Cholesterol 146.8, Sodium 1357.4, Carbohydrate 9.4, Fiber 0.6, Sugar 1.1, Protein 9.5
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- Preheat the oven to 425 degrees . In a medium bowl, combine the breadcrumbs, salt and pepper. In a shallow bowl, beat the eggs. Coat a chicken piece with the breadcrumbs, dip in the eggs, then coat again with the breadcrumbs; place on a plate. Repeat with the remaining chicken.
- In a large, heavy skillet, heat 1/4 cup olive oil over medium-high heat until shimmering. Add half of the chicken tenders and cook, turning once, until golden, about 4 minutes. Transfer to a baking sheet. Repeat with the remaining 2 tablespoons of olive oil and chicken. Bake until cooked through, about 10 minutes.
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HONEY BUFFALO CHICKEN FINGERS WITH BLUE CHEESE DIPPING ...
From zestandsimmer.com
5/5 (2)Category AppetizerCuisine AmericanTotal Time 35 mins
- Preheat oven to 425°F. Line a baking sheet with foil, place wire rack (like one you would use to cool cookies) over top and spray with cooking spray. Set aside.
- In a shallow bowl stir together the flour, salt, paprika and garlic powder. In another shallow bowl beat together the egg and water. Put the panko breadcrumbs in a third shallow bowl.
- Dredge chicken strips first in the flour mixture, then the egg mixture, then roll in the panko breadcrumbs until thoroughly coated. Place on wire rack of prepared baking sheet.
- Spray coated chicken strips with cooking spray, place in oven and bake for 11 minutes. Flip the chicken fingers, then spray again with cooking spray and bake for another 11 minutes. Coating should be a nice golden brown in colour. If not, turn on broil and broil for 1-2 minutes per side until coating is crispy and golden brown - watch carefully so they do not burn!
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- Add the cashews to a Vitamix, high powered blender, or food processor. Pulse until nuts are coarsely ground, but still a little texture remains, about 30 seconds.
- Set up an assembly line. Mix together the ground cashews, coconut shreds, chili powder, paprika, cayenne, and salt and pepper and place on a plate. Have the coconut flour in a separate shallow bowl or plate. Mix together the whisked eggs and hot sauce in a shallow bowl.
- Bread the chicken by putting it in the coconut flour. Roll around until fully covered. Then dip it in the egg mixture, fully coating. Last, roll in the cashew mixture, fully coating. Place on the baking sheet. Repeat with remaining chicken.
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- Start by making the yogurt ranch. In a medium bowl, mix together all the ingredients forthe dressing until well combined.
- Place the chicken tenders in a large ziplock food storage bag and add ¾ cup of the yogurt ranch. Seal the bag, removing as much air as possible. Gently squish the chicken around, making sure that each tender gets coated in dressing.Refrigerate for 30 minutes. Go ahead and pop that extra ranch in the fridge, too.
- Preheat the oven to 350°F. Spray a wire rack with cooking spray and place it on top of a baking sheet. Set aside. (If you don’t have a wire rack, you can cook your tenders directly on a baking sheet lined with parchment or aluminum foil. They won’t be quite as crispy, but it’s not a big deal.)
- Pour the panko into a shallow bowl with a good pinch of kosher salt. Place this bowl next to the prepared baking sheet and get your marinated chicken from the fridge. (You’re setting up a little assembly line to make your life easier.) One at a time, remove the chicken tenderloins from the bag and dredge them in the bowl of panko. Use your fingers to gently press the breadcrumbs onto the chicken tenders; you want each tender to be really well coated. Transfer the breaded tenders to the prepared wire rack, leaving a little bit of space between each one.
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5/5 (7)Total Time 50 minsCategory Appetizer, Main CourseCalories 288 per serving
- Preheat your oven to 400° F. Spray a wire rack with cooking spray and set it on top of a large baking sheet.
- Place 3 shallow bowls in a row. Fill the first with the flour, the second with the egg and hot sauce, and the third with the bread crumbs mixed with steak seasoning.
- One by one, lightly dredge each tenderloin first in the flour, shaking off the excess, then dip it into the egg, and finally press it into the bread crumbs, taking care to coat both sides. Place the coated tenderloin on a plate and repeat the process with the remaining chicken.
- In a large nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat, and add half of the chicken, spacing them evenly. Only add half of the chicken so you do not overcrowd your pan. Cook the chicken, undisturbed, until they develop a nice crispy crust on one side, about 4 minutes per side. Transfer to a plate and repeat the cooking process with the remaining half of the tenderloins.
16 BEST SIDE DISHES FOR CHICKEN TENDERS - INSANELY GOOD
From insanelygoodrecipes.com
Estimated Reading Time 6 mins
- French Fries. Here’s a classic side dish: French fries! Who doesn’t love them, right? Whether you like them hand-cut, thin and crispy, or even in chip form, this side is sure to be a crowd-pleaser.
- Coleslaw. Another classic you can serve with your chicken tenders is coleslaw. With chicken, I like to serve it with a rich slaw with more mayo. It’s also a great way to have your veggies, especially when the cabbage has a good crunch to compliment the tenderness of the chicken.
- Asparagus Fries. Speaking of veggies, asparagus is one that even the pickiest eaters will enjoy. I like to bake my asparagus fries: just drizzle some olive oil on top and pop in the oven for about 10 minutes.
- Pesto Sauce. I love pesto! This one isn’t exactly a side dish but ever since I had chicken tenders with pesto, I’ve been addicted! I like to make a pesto bruschetta with some tomatoes with my chicken.
- Sweet Potatoes. If you’re looking for a healthier substitute for french fries, why not try sweet potatoes? They’re rich in fiber and Vitamin A; truly a guilt-free and delicious side dish.
- Zucchini Pasta. Speaking of nutrients, did you know that zucchini is rich in antioxidants like Vitamin C? Yup! So for another guilt-free side dish, try some zucchini pasta with your favorite sauce.
- Cornbread. Here’s a true Southern favorite and something everyone will love. Cornbread! It’s filling, with just the right amount of sweetness. I personally like mine with lots of corn kernels but whatever way you choose to make them, you can never go wrong with chicken and cornbread!
- Glazed Veggies. For something healthy but also a little sinful, you can try glazing some veggies and serving them with your chicken strips. To make the glaze simply cook butter, sugar, and a squeeze of lemon juice together and pour over your vegetables.
- Pasta Salad. I love a good salad, but pasta salad is next level! For chicken, I like to go with a vinaigrette dressing on a mix of cucumber, cherry tomatoes, olives, feta cheese, some chopped parsley, and rotini pasta.
- Biscuits. Few Southern side dishes can rival a soft and fluffy biscuit. A little sweet and a little savory, this will definitely go well with your chicken.
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