Prep 12 mins
Cook 17 mins
Easy and low fat! Very tasty. Freezes well, cheaper and better for you than those store bought ones!
- Preheat oven to 400.
- Rinse chicken strips, lay on paper towels to dry.
- Dredge each strip in flour, then RedHot sauce, then Panko bread crumbs.
- Lay on sprayed baking sheet (or parchment covered baking sheet).
- Bake for 17 minutes at 400 degrees.
- You can use regular bread crumbs. The critical thing is not to overcook these. They should be soft and moist. If you cut breasts into strips, you should adjust the cooking time (less time if you slice them thinner than tenders, more if you slice them thicker). We like to serve them with extra Frank's RedHot Sauce. My package of tenders yeilded 9 tenders, I'm calling 3 tenders a serving.
Loved it! Loved it! Loved it!
These were so simple to make and were the perfect topping on my mixed greens salad! Thanks for the cooking tip -- my package of (10) tenders weighed 1.20 lbs; perfectly cooked in 13-14 minutes! Next time I'll try it without the flour and add grated parm in with the panko. Mahalo for posting!
Total Surprise Success! I'm a bit embarrassed for my husband who scarfed down so many of these, I thought he'd burst, so I spread a tarp over the dining room just before dinner. (Ok, not really, but it's not a bad idea.) Anyway, this was our first time using Frank's at all, but I'd heard so much about it and that's what led me to this recipe, so I picked up a bottle of mild. I did use panko which I much prefer to bread crumbs for their crunch and served the strips with additional Frank's and a little ranch dressing. Maybe not so low-fat, but I didn't care! :o) Thank you for posting this, Chef 738454!