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)
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
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
Whisk the Red Hot and honey together
Add the salt, pepper, garlic powder and onion powder to the Panko
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
Repeat
You may need a couple of pans
Place in the oven for 12-14 minutes
Flip and cook another 12 minutes or until golden brown and cooked through
Serve these up with celery stalks, carrots and Simply the Best Chunky Blue Cheese Dressing!
Enjoy!!!
Simply Sundays! ~ Baked Buffalo Chicken Tenders
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 Simply the Best Chunky Blue Cheese Dressing
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
Architec Gripperwood Cutting Board
Pyrex Basics 3 Quart Glass Oblong Baking Dish, Clear 8.9 Inch X 13.2 Inch – 3 Qt
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