Crispy, spicy buffalo chicken tenders are the perfect game-day snack or appetizer, but when paired with a crisp salad and potatoes, they make a fun dinner, too.
Course appetizer, main course
Cuisine American
Keyword buffalo chicken, buffalo chicken tenders, hot sauce
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Servings 12tenders
Calories 121kcal
Author Steph
Equipment
sheet pan fitted with wire rack
mixing bowl
Ingredients
2lbschicken breastraw, or chicken tenders
2tablespoonsflour
1egg white
1cuppanko breadcrumbsplain, unseasoned
½tspgarlic powder
½tsppaprika
½tspground mustard
½tspsalt
½cupFrank’s Red Hot sauce
2tablespoonslight butter
Optional toppings: ranch, blue cheese, scallions
Instructions
Preheat the oven to 450F.
Place a wire rack on top of a sheet pan.
Cut the chicken into 12 pieces, similar in size to chicken tenders or strips.
Combine the breadcrumbs and spices in a bowl.
Pour the flour in a freezer bag and put the chicken strips into the bag. Shake to combine and coat the chicken with the flour.
Dip the floured chicken into the egg white and then into the breadcrumb mixture.
Spray the wire rack with cooking spray, and arrange the chicken tenders on the wire rack.
Spray the tops of the chicken pieces with more cooking spray.
Convection bake for 10 minutes. Remove the sheet pan from the oven and flip each piece of chicken. Spray the tops again with cooking spray and return to the oven for another 10 minutes.
Microwave the hot sauce and the butter in a small bowl, and stir to combine.
Add the hot sauce mixture to a large mixing bowl.
When the chicken is cooked, remove from the oven and add to the mixing bowl with the hot sauce. Coat the chicken with the sauce either by shaking the bowl, or by gently using tongs.
Serve on top of iceberg lettuce with ranch or blue cheese dressing for dipping. Garnish with scallions, if desired.