Buffalo Chicken Tenders
Ingredients
- 1 lb about 450g boneless, skinless chicken tenderloins
- ½ cup all-purpose flour
- 2 large eggs beaten
- 1 cup panko breadcrumbs unseasoned
- ½ cup Frank’s RedHot® Buffalo Wings Hot Sauce
- ¼ cup unsalted butter for sauce
- Salt and pepper to taste
- Neutral oil vegetable or canola, for frying
Optional Garnishes and Sides
- Celery and carrot sticks
- Ranch or blue cheese dressing for dipping
Instructions
Preheat the Oven
- Set your oven to 400°F (200°C).
- Place a wire rack on a large baking sheet and lightly coat it with cooking spray.
Set Up the Dredging Station
- Arrange three shallow bowls:
- Bowl 1: ½ cup all-purpose flour.
- Bowl 2: 3 large egg whites, beaten with 2 tablespoons hot sauce.
- Bowl 3: ⅔ cup plain dried bread crumbs mixed with 1 tablespoon plus 1 teaspoon steak seasoning (e.g., Montreal Steak Seasoning).
Coat the Chicken Tenders
- Lightly dredge each chicken tenderloin in the flour, shaking off the excess.
- Dip it into the egg mixture, allowing any excess to drip off.
- Press it into the breadcrumb mixture, ensuring both sides are well-coated.
- Place the coated tenders on the prepared wire rack.
- Repeat with the remaining chicken tenders.
Pan-Fry the Tenders
- Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat.
- Add half of the chicken tenders, spacing them evenly.
- Cook undisturbed for about 4 minutes per side, until a crispy crust forms.
- Transfer to a plate and repeat with the remaining tenders.
Bake the Tenders
- Place all the cooked chicken tenders on the prepared wire rack.
- Bake in the preheated oven for 8 to 10 minutes, until the chicken is fully cooked and crispy.
Prepare the Buffalo Sauce
- In a small saucepan, melt ½ cup unsalted butter over medium heat.
- Once melted, add ½ cup Frank’s RedHot® Buffalo Wings Hot Sauce.
- Whisk until smooth and heated through.
Coat the Tenders with Sauce
- Place the cooked tenders in a shallow bowl.
- Pour the warm buffalo sauce over the tenders, tossing gently to coat evenly.
Serve
- Transfer the sauced tenders to a serving platter.
- Serve immediately with blue cheese dressing and a side of celery sticks.
Notes
Nutrition Information (Per Serving)
| Nutrient | Amount (approx.) |
| Calories | 125–519 kcal |
| Total Fat | 2–26 g |
| Saturated Fat | 1–13 g |
| Carbohydrates | 5–51 g |
| Dietary Fiber | 0–6 g |
| Sugars | 0–2 g |
| Protein | 4–50 g |
| Sodium | 450–2200 mg |