Family Favorite Buffalo Tenders Food

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 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.

FAMILY FAVORITE BUFFALO TENDERS

Steps:

• In medium bowl, mix chicken and wing sauce. Cover; refrigerate about 30 minutes to marinate. Meanwhile, in small bowl, mix Dipping Sauce ingredients. Cover; refrigerate until ready to serve.
• Heat oven to 400°F. Spray large cookie sheet with cooking spray. In large resealable food-storage plastic bag, place bread crumbs. Remove chicken from marinade with slotted spoon. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
• Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Serve with sauces.

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.