Baked Buffalo-Style Chicken Tenders

I just made these at the request of my son for his 16th Birthday. Turned out great! I used 3 lbs of tenderloins, doubled the flour mixture, and used probably 2 cups of panko. I used a full bottle (12oz) of Franks, with 4 T of butter and a T of low-sodium Worcestershire. After the chicken was cooked, I used a silicone pastry brush to completely coat the chicken in the sauce and put it back in the over for a few more minutes. It was really good, and the chicken was very tender. My boys are so happy that there are some leftover for after school tomorrow! Thanks for posting.

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D-licious!! I prepared exactly as described and something happened to my taste buds!! I prepared a little extra sauce for dipping... using Frank's Buffalo Wing Sauce Hot..came out flawlessly!!!

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A tasty and healthy alternative to the usual football Sunday food! I was out of onion powder and paprika, so I just used garlic salt and poultry seasoning in the flour. I also used half panko, half whole-wheat seasoned breadcrumbs instead of just panko. The tenders were crispy and flavorful, and I didn't feel like I was missing out by using fat free bleu cheese dressing. I served with romaine salad and chunks of cucumber.

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I enjoyed this as a much healthier alternative to fried chicken tenders. The panko was crispy and fresh tasting. The chicken was moist and flavorful. I had a premade wing sauce from our favorite wing place that I tossed the tenders in when they were done cooking, and they still stayed crispy and delicious. I agree with a previous review that stated the ratios were off- I had 2 normal-sized chicken breasts that I sliced into tenders; the flour mix was the right amount, but the panko was WAY too much. I'll go easy on the panko next time; you can always add more if you run out!

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These were very good...reminded me of going to Native New Yorker for 10 cent wings...back in the day. I used 3 Tbsp flour and kept spice measurements the same. I had about 14-1/2 ounces of chicken which made about 10 pieces. I think next time I will leave the cayenne out of the spice/flour mixture. These were spicy....but yummy! I doubled the sauce too - had a little left if someone wanted to add extra sauce to theirs. I will also add a little honey to the sauce mixture next time as it cuts the vinegar and heat from the sauce. Used Frank's Red Hot - 'cuz it's the very best! Thanks for posting...I've missed my wings so this is a great substitute! UPDATE: I know I just submitted my review a few days ago but I just had to say that we had some of the chicken left over and put it on top of a salad with Ranch dressing....it was just as good as Chili's Buffalo Chicken Salad - it was the bomb! Thanks so much - this is a KEEPER. Even DH said let's just have it on salad from now on! :)

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These tasted awesome. They were very good, and I will definitely make them again. The reason I am giving this recipe four stars is because some of the amounts seemed off. I used 8 chicken breast tenders. The flour mixture seemed like too little, and the panko seemed like too much. I suggest decreasing the panko by 1/2 c. and increasing the flour mixture by half (not doubling it, but 1 1/2 recipes of it). I doubled the sauce, and it turned out to be the perfect amount for 8 chicken tenders. I baked mine at 400 degrees F, flipping the chicken once, and they were done in about 18 minutes. We had Ranch dressing with ours (personal preference), but the taste of the chicken is excellent. It would probably even be really good without coating with the Buffalo-style sauce. Thanks for posting this recipe!

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