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
CRISPY BAKED CHICKEN TENDERS
After reviewing several oven-fried, baked chicken recipes, I created this spicy, savory, slightly sweet, crispy baked chicken without any added salt. Using a cooking rack inside the baking dish helps to keep the chicken crispy on all sides and prevent the chicken from getting soggy on the bottom.
Provided by Occasional Cooker
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 45m
Yield 6
Number Of Ingredients 19
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Place a cooking rack inside a baking dish and spray both with cooking spray.
- Combine flour, garlic powder, and pepper in a flat dish; stir until evenly combined. Stir mustard, honey, egg substitute, and hot sauce together in a small bowl.
- Combine cornflake crumbs, bread crumbs, Parmesan cheese, onion flakes, garlic powder, pepper, paprika, onion powder, Italian seasoning, and cayenne pepper in another flat dish; stir until ingredients are evenly distributed.
- Dip chicken tenders into the flour mixture until coated evenly, then dip into the egg mixture, shaking off any excess liquid. Drag the chicken through the bread crumb mixture, covering evenly.
- Place chicken on the prepared cooking rack. Spray the chicken with cooking spray.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 365.4 calories, Carbohydrate 45.5 g, Cholesterol 75.1 mg, Fat 6.3 g, Fiber 1 g, Protein 32.3 g, SaturatedFat 2.3 g, Sodium 1027.4 mg, Sugar 13.8 g
CRISPY BAKED BUFFALO CHICKEN TENDERS
A traditional buttermilk mixture with vinegar and hot sauce makes these Buffalo baked chicken tenders tasty. Panko crumbs make them extra-crispy!
Provided by My Food and Family
Categories Home
Time 40m
Yield 16 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 140, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 15 g
BAKED BUFFALO-STYLE CHICKEN TENDERS
Make and share this Baked Buffalo-Style Chicken Tenders recipe from Food.com.
Provided by bethieroo1979
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
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.
CRISPY OVEN FRIED BUFFALO CHICKEN STRIPS
I finally found a way to make my chicken fingers crispy! I try not to eat fried foods but I love fried chicken and chicken fingers and chicken nuggets! Everytime I try to make 'oven fried chicken' with regular bread crumbs or corn flakes or potato chips, it always ends up soggy. Well.. I finally tried Panko and it is a Godsend! And I've found the sour cream also helps a ton! For dips I use Blue Cheese and also mixed the Buffalo sauce with some honey and it turned out great. Enjoy!
Provided by JFluckie
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Put Panko in a bowl or pan (something you can fit the chicken into when dipping).
- Put the chicken into a gallon size zip lock bag.
- Toss in the paprika, cayenne, salt and Red Hot Buffalo sauce (just enough to coat the chicken).
- Seal the bag and smoosh the chicken around to coat evenly.
- Add the flour to the bag.
- Seal the bag again and shake to coat.
- Crack eggs into bowl, and whisk.
- Add sour cream. (start with 1/2 cup and add to make thicker).
- Beat well to incorporate. It will be thick.
- Grab your seasoned chicken, dish of breadcrumbs, bowl of batter, and lined sheet pan.
- Take a piece of chicken and shake it to knock off excess flour.
- Dip it into the batter to coat it on all sides.
- Drop the battered chicken into the breadcrumbs and turn it over a few times to coat the chicken.
- Place on sheet.
- Bake for 20-25 minutes, until the breading is lightly browned. Your final cooking time will vary depending on how thick your chicken tenders are.
- *I served with blue cheese dressing, more Buffalo sauce, and even some honey. YUMMY.
CRISPY BAKED CHICKEN STRIPS
These are delicious! And much more cost-effective than buying chicken nuggets. Nice and juicy, yet crisp on the outside, too. Yummy, yummy! For an Italian twist, omit chili powder and substitute Italian seasonings. Makes two dinner servings, or 4 lunch/appetizer servings.
Provided by Amanda Beth
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Cut chicken breasts into thin strips, about one inch wide.
- Longer sections can be cut in half to have uniform pieces.
- Mix cracker crumbs and seasonings well.
- Dip chicken pieces into egg mixture, then dredge in crumb mixture.
- Place on baking sheet sprayed with cooking spray.
- Bake at 375 degrees F, for 10-12 minutes, until crispy on outside and lightly browned.
- Dip into favorite sauce, or enjoy just as they are!
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