Description
Crispy baked Buffalo Chicken Tenders coated in a flavorful seasoned breadcrumb crust and tossed in a classic spicy buffalo wing sauce. This easy-to-make, game day favorite is perfect for a satisfying main course with a kick of heat.
Ingredients
Scale
Chicken and Coating
- 1 1/2 pounds chicken tenders
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
Sauce and Finishing
- 1/2 cup buffalo wing sauce
- 2 tablespoons unsalted butter, melted
- Cooking spray or oil, for greasing and spraying
Instructions
- Preheat and prepare: Preheat the oven to 425°F (220°C). Lightly grease a wire rack set over a baking sheet or use a large baking pan to allow even cooking and crisping.
- Mix the dry coating: In a shallow bowl, combine the flour, garlic powder, onion powder, paprika, salt, and black pepper to create a well-seasoned flour mixture.
- Prepare egg and breadcrumbs: Place the beaten eggs in a second shallow bowl and the panko breadcrumbs in a third bowl, setting up a dredging station.
- Coat the chicken: Dredge each chicken tender first in the seasoned flour, shaking off excess, then dip into the beaten eggs, and finally coat evenly with the panko breadcrumbs to ensure a crispy crust.
- Arrange and bake: Place the coated tenders on the prepared wire rack or baking pan in a single layer. Lightly spray the tops with cooking spray to enhance browning. Bake for 18 to 22 minutes, flipping once halfway through, until the tenders are cooked through and golden brown.
- Prepare buffalo sauce: While the chicken cooks, stir together the buffalo wing sauce and melted butter in a small bowl to create a luscious, spicy glaze.
- Toss and serve: Remove the chicken tenders from the oven and immediately toss or brush them with the buffalo sauce mixture to coat them evenly. Serve hot for the best flavor and texture.
Notes
- For extra heat, add a pinch of cayenne pepper to the flour mixture before dredging.
- These tenders can also be cooked in an air fryer at 400°F for 10 to 12 minutes, turning halfway through for a quicker alternative.
