All the flavor of Buffalo Wings without the fat! Based on a Cooking Light recipe.
Make and share this Baked Buffalo-Style Chicken Tenders recipe from Food.com.
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon ground red pepper
- 2 large egg whites, lightly beaten
- 1 1⁄2 cups panko breadcrumbs
- 1 lb chicken breast, cut into 1/2-inch-thick strips
- cooking spray
- 1⁄3 cup hot sauce (such as Franks)
- 1⁄2 teaspoon Worcestershire sauce
- 1 tablespoon butter
- 1⁄2 cup fat free blue cheese dressing
- Preheat oven to 400°.
- Combine first 6 ingredients in a shallow dish, stirring with a whisk.
- Place egg whites in a shallow dish.
- Place Panko in a shallow dish.
- Working with 1 chicken strip at a time, dredge in flour mixture. Dip in egg whites; dredge in panko. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining chicken strips, flour mixture, egg whites, and panko.
- Lightly coat chicken strips with cooking spray. Bake at 400° for 15 minutes or until done, turning once.
- Combine hot sauce and Worcestershire in a small saucepan; bring to a boil. Reduce heat, and simmer 1 minute. Remove from heat; stir in butter. Drizzle hot sauce mixture over chicken.
- Serve with Blue Cheese.
FINALLY! A recipe that works and tastes great. We've made 3 or 4 other recipes and they just don't work. This is a good balance of flavor - not too spicy. They came out of the oven crispy on the outside and tender on the inside. I think the egg whites and the panko are the key to getting the coating just right. (Much better than breadcrumbs.) <br/><br/>My suggestions:<br/>1) Use paper towels to dry the tenders before dredging. <br/>2) There never seems to be enough dredge or egg wash. I doubled both for 5 small chicken breasts and still ran out. Also, have more panko on hand. <br/>3) Line the cooking sheet with parchment paper. <br/>4) Be sure to give them enough space on the cooking sheet. At least 1 inch between them. That allows the steam to escape and keeps them crispy. Do them in batches if you must. <br/>5) These need a sauce, but we have at least one in our family who doesn't like the spicy buffalo. So, we serve these with the buffalo sauce on the side, along with BBQ. That way each person can control the flavor and spiciness. (It makes the kids happy.) <br/><br/>I am so glad that I found this recipe. It's a keeper!
I made for SUPER BOWL 47 and the bomb! I made for friends and they loved it! The coating stayed on, juicy, and very flavorful! A win win even though my team lost! LOL!
Very good outcome. Wasnt sure based on the instructions when to add the spices. It says to combine them in a shallow bowl, but not sure if they are to be mixed with the egg wash, the breadcrumbs or at another step in the recipe. However, I went my own way and used a popular green can of Louisiana made Cajun Seasoning in the flower and in the bread crumbs and it came out great. I also used a bottled sauce to save that few extra minutes at the end. I would like to try the sauce though in the future as it contains 3 of my 4 favorite things in it (Hot Sauce, Worster and butter) If only it had bacon in it. Anyways, all in all a great and simple recipe to make that was light and satisfying for a Super Bowl snack.