Great Oven Baked Buffalo Chicken Tenders Food

CRISPY BAKED BUFFALO CHICKEN TENDERS

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)

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.

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.

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.

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.

BAKED BUFFALO CHICKEN BREASTS

Steps:

• Preheat oven to 400 degrees.
• Spray skillet with cooking spray. Add chicken and cook 4 minutes each side until browned.
• Place chicken in an 11 x 7 baking dish coated with cooking spray.
• Combine hot sauce and next 4 ingredients. Pour over chicken and bake uncovered for 25 minutes. Serve with dressing.

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.

CRISPY OVEN FRIED BUFFALO CHICKEN STRIPS

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.

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!