Chicken

Baked Buffalo Chicken Tenders

Now I’m going to brag a little and say our kids have always been pretty easy to feed

They will eat just about anything we make and with our blog we make many different styles of food

That being said they still enjoy the occasional fast style of food like burgers, tacos and of course chicken tenders

I mean, who doesn’t like chicken tenders

The issue I find is your either getting fried, which is fine occasionally but not our favorite

Or your getting frozen which seems to come in an expensive bag that is mostly air and the actual chicken is processed and not always that good

So it was time to take on a buffalo chicken tender challenge and see if we could sway our children (and readers) on not only making their own chicken tenders but also baking them!

So here we go

We are starting off with roughly 3 pounds of chicken tenders (not all of them are shown here)

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Now even though the supermarket butcher trimmed the tenders from the chicken breast, they typically leave some sinew (or connective tissue) that held the tender in the first place

This can be chewy

So I like to trim this off

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Next we will need 1 cup of flour, 2 cups of Red Hot, 3-4 tablespoons of honey (based on your Red Hot tolerance), 2 cups of Panko (Japanese breadcrumbs) and 1 teaspoon each of kosher salt, ground black pepper, garlic powder and onion powder

The Panko breadcrumbs will help us get the crunch even though we are going to bake these

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Whisk the Red Hot and honey together

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Add the salt, pepper, garlic powder and onion powder to the Panko

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Preheat your oven to 425 F

I like to set up a dredging station on a large sheet pan which contains my flour in a shallow baking dish, Red Hot in a bowl and the Panko in a shallow baking dish as well

I like to line a sheet pan with a Silpat which is a non stick baking mat or you can spray cooking oil over the sheet pan

Toss the tender in some flour first

This will help the Red Hot and honey sauce to stick

Shake any excess flour off of the tender

Next dip the tender in the hot sauce mixture

Roll it around to make sure it is covered

Place the tender into the seasoned Panko

Coat generously (we like crunch)

Place onto the sheet pan

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Repeat

You may need a couple of pans

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Place in the oven for 12-14 minutes

Flip and cook another 12 minutes or until golden brown and cooked through

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Serve these up with celery stalks, carrots and blue cheese dressing!

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Enjoy!!!

Simply Sundays! ~ Baked Buffalo Chicken Tenders

  • Servings: 6-8
  • Time: Prep 10 Min, Cook 30 Min
  • Difficulty: Easy
  • Print

Ingredients

3 pounds of chicken tenders

1 cup of flour

2 cups of Red Hot

3-4 tablespoons of honey

2 cups of Panko breadcrumbs (more if needed)

1 teaspoon of kosher salt

1 teaspoon of ground black pepper

1 teaspoon of garlic powder

1 teaspoon of onion powder

Directions

Preheat oven to 425 F.  Trim any excess sinew or fat from the chicken tenders.  Add 1 cup of flour to a shallow dish.  Add 1/12 cups of Red Hot along with 2 tablespoons of honey to a bowl and whisk to combine

Add 2 cups of Panko to a shallow dish along with 1 teaspoon each of kosher salt, ground black pepper, garlic powder and onion powder and stir to combine.  Line a sheet pan with a Silpat mat or spray with cooking oil

Toss the tender in some flour first.  Shake any excess flour off of the tender.  Next dip the tender in the hot sauce mixture.  Place the tender into the seasoned Panko.  Coat generously.  Place the tender onto a sheet pan and repeat until all the tenders are ready to cook.  Use multiple pans to avoid overcrowding the tenders

Place in the oven for 12-14 minutes.  Flip and cook another 12 minutes or until golden brown and cooked through.  Serve with carrots, celery and blue cheese dressing

Simply Bamboo Cutting Board

Wilton Recipe Right 3 Piece Cookie Pan Set

Architec Gripperwood Cutting Board

Pyrex Basics 3 Quart Glass Oblong Baking Dish, Clear 8.9 Inch X 13.2 Inch – 3 Qt

© Simply Sundays 2017
All rights reserved

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