Crispy Baked Buffalo Chicken Tenders

• 1 ½ pounds chicken breast, cut into tenders
• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 large eggs, beaten
• ½ cup hot sauce
• ¼ cup melted butter
• 1 tablespoon white vinegar

Steps

1. 1 Preheat oven to 425°F.
2. 2 In a bowl, mix flour, garlic powder, paprika, salt, and pepper.
3. 3 Dip chicken tenders in beaten eggs, then coat with flour mixture.
4. 4 Place on a parchment-lined baking sheet.
5. 5 Bake for 20-25 minutes, flipping halfway through.
6. 6 In a small saucepan, combine hot sauce, melted butter, and vinegar; heat until simmering.
7. 7 Toss cooked tenders in buffalo sauce.
8. 8 Serve immediately.

Equipment

• baking sheet
• parchment paper
• mixing bowls

Variations

• For a milder flavor, reduce the amount of hot sauce or use mild sauce.
• Add a drizzle of honey to the buffalo sauce for a tangy-sweet twist.

Substitutions

• Use almond flour for a gluten-free option.
• Substitute coconut oil for butter for a dairy-free alternative.

Pairings

• Coleslaw
• Garlic Parmesan Fries

Nutrition

Tips

• For extra crispiness, chill the coated tenders in the fridge for 30 minutes before baking.
• Add a pinch of cayenne to the flour mixture for extra heat.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven to maintain crispiness.

Freezing: Freeze uncooked, breaded tenders on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake straight from frozen, adding 5-10 minutes to cook time.

Serving Suggestions

• Serve with celery sticks and classic blue cheese or ranch dressing.
• Pair with waffle fries for a crowd-pleasing appetizer.

FAQ