Buffalo Chicken Tenders

Buffalo Chicken Tenders are a classic, but this recipe is for the ultimate baked buffalo chicken tender, with a secret ingredient. You’re going to fall in love with these!

Buffalo Chicken Tenders are a classic, but this recipe is for the ultimate baked buffalo chicken tender, with a secret ingredient. You're going to fall in love with these!

 

Don’t you love a food craze? You know, an ingredient becomes instantly popular, and it seems like everyone is making it constantly. You see it everywhere, on restaurant menus, Pinterest, and those mouth-watering videos on Facebook. It seems like after a few months or years, the fad passes and everyone moves on to something else delicious. Well, not buffalo chicken. Thankfully it’s too delicious that no one has moved on yet!

These Buffalo Chicken Tenders are baked, but are still super good, thanks to two different kinds of bread crumbs. I throw a secret ingredient into the bread crumbs (dry ranch seasoning!) to get extra flavor into the chicken. Ranch and buffalo sauce go together like peanut butter and jelly, so you will love the tangy but subtle flavor it adds.

Serve these tenders with celery and carrots and a dollop of your favorite creamy dressing and you have the perfect meal. Are you team ranch or team blue cheese?

Buffalo Chicken Tenders

Yield: 6 tenders

Prep Time: 10 minutes

Cook Time: 16 minutes

Total Time: 26 minutes

Ingredients:

  • ½ cup plain panko breadcrumbs
  • ½ cup seasoned breadcrumbs
  • ½ cup flour
  • 1 egg
  • 1 Tbsp. water
  • 2 Tbsp. dry ranch seasoning
  • 6 chicken tenderloins
  • 4 Tbsp. butter, melted
  • 1 cup hot sauce, use your favorite brand
  • 1 tsp. garlic powder

Directions:

  1. Preheat oven to 425°F. Spray a baking sheet with non-stick cooking spray.
  2. In a shallow bowl or plate, stir together the two types of bread crumbs. In a separate container, whisk together the egg and water. In a third container, stir together the flour and ranch seasoning.
  3. Dip each tender first into the flour mixture and then in the egg mixture and finally in the breadcrumbs. Place on baking sheet and bake for 8 minutes, then flip, and bake another 8 minutes, or until both sides are golden brown.
  4. While chicken is cooking, melt the butter. Add the hot sauce and the garlic powder. You should not need any salt as the hot sauce usually is very salty. When chicken is done cooking, remove from oven and let cool for 1 minute so the breadcrumbs can crisp up, then toss in the buffalo sauce mixture. Serve immediately.

Amanda Dorich

Amanda blogs at Old House to New Home where she shares easy ways to eat, create, and decorate, all while raising two young girls! Amanda is a Spanish teacher, wife to a great husband, and mommy to the two most beautiful little girls! Amanda loves food, traveling and transforming their 115-year-old house into their home.