Print

Buffalo Chicken Tenders

Print Recipe

A finger licking family friendly recipe of buffalo chicken tenders.

Ingredients

Scale
  • 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.

Find it online: http://thatssoyummy.com/recipes/buffalo-chicken-tenders/