Buffalo Chicken Tenders

Do you like chicken wings? What about buffalo chicken wings?  You know something spicy… I love me some buffalo chicken wings but sometimes I’m just lazy and really do not feel like fighting with the chicken bones and just want the juicy meat all by itself.  That’s why I love some buffalo chicken tenders.

How about you… Do you like buffalo chicken tenders?

I had a a few chicken breasts in fridge and cut them into tenderloins, seasoned them in flour, egg wash and then seasoned panko crumbs.  I fried them and then basted them in a hot and spicy buffalo sauce.  These chicken tenders were so easy and delicious they completely hit that chicken tender craving I was having.

These chicken strips are great for an everyday meal, tailgating, weekend game gatherings, parties and picnics. Make sure you serve them with celery and bleu cheese for dipping and you got a great way to enjoy some chicken tenders with a little kick.

Yum!!!!!

Buffalo Chicken Tenders

Print Recipe

A finger licking family friendly recipe of buffalo chicken tenders.

Ingredients

Scale 1x2x3x

• 1½ lbs Chicken Breast Tenderloins, boneless, skinless
• 1/2 cup All-Purpose Flour
• 2 eggs with 2 tablespoon Hot Sauce
• 1 cup Panko Crumbs
• 2 tablespoon Poultry seasoning (or garlic seasoning mixture)
• Salt and Black Pepper
• Vegetable Oil for frying
• 1/2–3/4 cup hot sauce (I use Frank’s Red Hot or Texas Pete)

Instructions

1. Line up three small bowls and fill them in this order- first with the flour, the second with the egg and hot sauce, and the third with the seasoned bread crumbs.
2. Dredge each tenderloin first in the flour (you only need a light dusting- shake off excess), then dip into the egg bath, then toss in the panko crumb mixture, pressing so that crumbs adhere to all sides. Put on a large plate and repeat the dredging process with the remaining tenderloins.
3. In a large frying pan set over medium-high heat, add 2 tablespoons of oil. Add some of the coated tenderloins, spacing them evenly. You don’t want to overcrowd your pan. Cook for about 8-10 minutes, undisturbed, until they develop a nice crispy crust on one side. Flip and cook for an additional 3 minutes. Transfer to a plate lined with paper towel to drain. Repeat with the remaining tenderloins.
4. Set the pieces back on the wire rack until you have finished coating all the chicken. Serve immediately with blue cheese dressing for dipping and a side of celery sticks.