BAKED BUFFALO-STYLE CHICKEN TENDERS
Make and share this Baked Buffalo-Style Chicken Tenders recipe from Food.com.
Provided by bethieroo1979
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 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.
BAKED BUFFALO CHICKEN STRIPS
A game day favorite. Full of flavor! Serve with ranch or blue cheese dressing.
Provided by Kattygirl
Categories Appetizers and Snacks Spicy
Time 1h55m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk together the buttermilk and 1/2 cup hot pepper sauce in a bowl, and pour into a resealable plastic bag. Add the chicken breast strips, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour or overnight.
- Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet; set aside. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade.
- Place the panko bread crumbs and egg substitute in separate dishes. Gently press the chicken into the bread crumbs to coat and shake off the excess. Dip into the beaten egg, then press into bread crumbs again. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange the breaded chicken on the prepared baking sheet. Spray chicken strips lightly with cooking spray.
- Bake in the preheated oven for 10 minutes, then gently flip the chicken strips and spray with cooking spray again. Continue baking the chicken until golden brown and no longer pink in the center, about 10 minutes more. Add a dash more of the hot pepper sauce, a return to oven. Bake until the sauce dries, about 5 minutes.
Nutrition Facts : Calories 359.7 calories, Carbohydrate 52.7 g, Cholesterol 37.8 mg, Fat 10.3 g, Fiber 0.2 g, Protein 27.6 g, SaturatedFat 3 g, Sodium 1389.6 mg, Sugar 6.6 g
BUFFALO CHICKEN SLIDERS
Inspired by a basket of Buffalo wings, these boneless, grilled chicken sliders are slathered in blue cheese dressing and topped with thin ribbons of carrot and celery leaves. Sweet Hawaiian rolls balance perfectly with the spicy orange sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 to 6 servings (12 sliders)
Number Of Ingredients 10
Steps:
- Prepare a grill or grill pan for medium-high heat.
- Toss together the chicken tenders, garlic powder, paprika, 1 teaspoon salt and a few grinds of pepper in a large bowl until coated.
- Brush the grill grates or grill pan with oil. Grill the chicken, turning once, until nicely marked and browned and cooked through, 3 to 4 minutes per side. Transfer to a clean large bowl and toss with the Buffalo wing sauce.
- Arrange the sweet rolls cut-side up on a cutting board or large serving platter. Spread some blue cheese dressing on each roll bottom, then top with the carrot ribbons, chicken tenders, celery leaves and the roll tops. Serve with extra blue cheese dressing on the side.
BAKED CHICKEN TENDERS
Steps:
- Preheat the oven to 425 degrees F. Line a cookie sheet with foil, then place a wire rack on top.
- For the chicken tenders: Mix the cracker crumbs and Parmesan together in a large bowl. In a shallow dish, mix the mayonnaise, mustard, cider vinegar and some salt and pepper.
- Sprinkle the chicken tenders with a little salt and pepper and then place them, one by one, in the mayonnaise mixture. Scrape off excess mayonnaise and then roll the tenders in the crumb mixture to coat. As you go, place the coated tenders on the wire rack.
- Bake until cooked through and golden brown, 25 minutes. Let cool on the rack for 5 minutes.
- For the Dijon sauce: Meanwhile, in a small bowl, combine the mustard, mayonnaise, honey, cayenne and some salt and pepper. Mix until smooth and lump free.
- Transfer the chicken tenders to a serving platter. Serve with the Dijon sauce.
BAKED CHICKEN TENDERS
These baked chicken tenders are super simple and quick for those hectic weekday meals. I've put them on top of a salad with homemade honey mustard dressing. They would also go great with some french fries. The variations are endless.
Provided by Sugarmagnolia_fl
Categories Lunch/Snacks
Time 26m
Yield 3 serving(s)
Number Of Ingredients 4
Steps:
- Preheat Oven to 425°F.
- Mix chicken tenders and mayonnaise in a bowl to lightly coat chicken with mayonnaise.
- Mix bread crumbs and cheese in a gallon-size zippie bag.
- Prepare baking sheet with cooking spray.
- Put 1-2 chicken tenders in the zippie bag with the bread crumbs and shake to coat.
- Place chicken tenders in a single layer on prepared baking sheet.
- Continue until all tenders are coated and on the baking sheet.
- Bake in preheated oven for 8 minutes. Gently flip each one, so as not to remove the breading, and bake an additional 8 minutes.
- Serve with your favorite dipping sauce.
BUFFALO CHICKEN STRIPS
Easier to eat than wings, but with the same zing! These are pretty mild, so if you like it hot, you might want to adjust the hot sauce and cayenne.
Provided by CookinMamaof3
Categories Chicken
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In small bowl, mix together the flour, paprika, cayenne and salt. Evenly coat chicken with mixture.
- Refrigerate chicken 60 to 90 minutes.
- Combine butter, hot sauce, pepper and garlic powder in small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended.
- Heat oil to 375.
- Fry chicken in hot oil for 10 minutes or until done. Remove from oil and drain.
- Add sauce mixture and stir.
- Serve with Ranch dressing.
Nutrition Facts : Calories 291.3, Fat 13.2, SaturatedFat 7.7, Cholesterol 98.9, Sodium 676.9, Carbohydrate 12.5, Fiber 0.6, Sugar 0.3, Protein 29.1
BUFFALO CHICKEN STRIPS II
A homemade lower fat dip accompanies these Buffalo-braised chicken strips. Delicious and less unhealthy Buffalo chicken strips than served in many restaurants. Easy!
Provided by KENULIA
Categories Appetizers and Snacks Spicy
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- To Make Dip: In a small bowl, whisk together the yogurt, mayonnaise and bleu cheese. Stir in green onion and pepper; cover and refrigerate.
- To Make Strips: Heat oil in a large skillet. Season chicken with salt and sautee over medium high heat, stirring frequently, until lightly browned and cooked through, about 7 to 10 minutes. Remove skillet from heat. Add butter and hot pepper sauce to skillet and swirl until the butter melts and the sauce coats the chicken.
- Serve hot chicken with refrigerated dip mix.
Nutrition Facts : Calories 114.5 calories, Carbohydrate 4 g, Cholesterol 33.2 mg, Fat 5.6 g, Fiber 0.1 g, Protein 12 g, SaturatedFat 2.9 g, Sodium 386.7 mg, Sugar 2.6 g
BAKED CHICKEN TENDERS
Make and share this Baked Chicken Tenders recipe from Food.com.
Provided by looneytunesfan
Categories Chicken Breast
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Line a baking sheet with foil and coat with cooking spray.
- Crush crackers in sleeve with a rolling pin until fine crumbs. Combine cracker crumbs and Parmesan cheese in a wide bowl.
- In a different bowl, mix together melted butter, Dijon mustard, parsley, garlic powder, salt and pepper.
- Dip chicken in butter mixture, then dredge in cracker mixture and place on baking sheet, spacing chicken pieces apart.
- Bake for 30 minutes or until browned.
Nutrition Facts : Calories 269.4, Fat 22.7, SaturatedFat 12.2, Cholesterol 48, Sodium 551.7, Carbohydrate 12.3, Fiber 0.5, Sugar 1.5, Protein 4.8
BUFFALO CHICKEN TENDERS
Combining a few chicken recipes from FoodNetwork.com, and a bit of my own ingenuity, I tried this recipe tonight and liked it a lot. Hope someone enjoys it.
Provided by JKHoffman
Categories Chicken
Time 36m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat deep fryer to 360 degrees.
- Combine chicken tenders and hot sauce in plastic bag. Store in refrigerator for 30 minutes to an hour.
- Combine flour, Cajun seasoning, and salt on one plate. Put buttermilk on second plate.
- Place chicken tenders in flour and dredge to coat. Transfer to buttermilk, dredge, then return to flour and dredge once more. You should have a nice, thick crust.
- Place breaded tenders on a wire rack for 5 minutes, to set the crust. If you skip this step, the crust may fall off during frying.
- After crust has set, dredge once more in flour and drop into oil. You can skip the final dredge, but I find it makes for a crispier result.
- Fry for 4-6 minutes until golden, brown, and delicious.
Nutrition Facts : Calories 226.1, Fat 2.9, SaturatedFat 0.7, Cholesterol 55.7, Sodium 2039.5, Carbohydrate 25.8, Fiber 0.9, Sugar 1.9, Protein 22.4
GREAT OVEN BAKED BUFFALO CHICKEN TENDERS!!!
This recipe is an alternative to fried buffalo wings and strips. This recipe is baked and is a low fat meal. The sauce is not too hot and its not too weak, its just RIGHT!! Hope you enjoy!!!
Provided by TMack1986
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- Whisk buttermilk and 2 tablespoons each hot sauce and vinegar in large bowl until well blended.
- Add chicken; toss to coat.
- Refrigerate 10 min., stirring occasionally.
- Meanwhile, place bread crumbs in shallow dish.
- Mix remaining hot sauce and vinegar, garlic powder, brown sugar, butter, and ketchup in a small pot and bring to a boil.
- Remove chicken from buttermilk mixture. Dip chicken, 1 piece at a time, in crumb mixture, turning to evenly coat.
- Place in single layer on baking sheet sprayed with cooking spray. (Discard any remaining buttermilk mixture and crumbs.).
- Bake 40min.;flipping halfway through.
- When done pour sauce in a good size bowl and put tenders in also and toss the tenders and sauce around in the bowl till the tenders are all coated.
- Serve with celery and ranch dressing if you choose to do so.
- ENJOY!
Nutrition Facts : Calories 461.9, Fat 9.6, SaturatedFat 2.8, Cholesterol 149.6, Sodium 1022, Carbohydrate 35.5, Fiber 1.9, Sugar 8, Protein 54.3
CRISPY BAKED BUFFALO CHICKEN TENDERS
A traditional buttermilk mixture with vinegar and hot sauce makes these Buffalo baked chicken tenders tasty. Panko crumbs make them extra-crispy!
Provided by My Food and Family
Categories Home
Time 40m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400ºF.
- Mix buttermilk and 2 Tbsp. each hot sauce and vinegar in large bowl until blended. Add chicken; toss to coat. Refrigerate 10 min., stirring occasionally.
- Meanwhile, mix remaining hot sauce and vinegar until blended; set aside. Combine sour cream and blue cheese; refrigerate until ready to serve.
- Place bread crumbs and garlic powder in shallow dish. Drain chicken; discard buttermilk mixture. Dip chicken, 1 piece at a time, in crumb mixture, turning to evenly coat both sides of each piece. Place in single layer on baking sheet sprayed with cooking spray; sprinkle with red pepper.
- Bake 20 min. or until done. Transfer to platter; drizzle with vinegar mixture. Serve with vegetables and blue cheese dip.
Nutrition Facts : Calories 140, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 15 g
BUFFALO CHICKEN TENDERS
This favorite appetizer is updated to fit into today's lifestyle. Chicken tenders are marinated in hot sauce and then baked, rather than deep-fried, in this low-fat version. Cool off these spicy chicken tenders by dunking them into the chunky bleu cheese dressing.
Provided by Kitchen Quarterback
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine hot sauce, paprika and red pepper; brush on chicken. Place chicken in baking dish. Cover; marinate in the refrigerator for 30 minutes.
- Bake, uncovered, at 375° for 15 minutes or until chicken is no longer pink.
- Meanwhile, combine sour cream and cheese; chill.
- To serve, place tenders on plate. Surround with celery sticks and place the bowl of dip in the middle.
Nutrition Facts : Calories 182.9, Fat 6.3, SaturatedFat 3.4, Cholesterol 80.8, Sodium 424.6, Carbohydrate 1.8, Fiber 0.2, Sugar 0.2, Protein 28.1
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- Pour the panko into a shallow dish (like a pie pan) and toss with 3/4 teaspoon salt and 1/4 teaspoon pepper.
- Trim off any exposed tendon ends from the wide tips of the chicken tenders, if necessary. In a medium bowl, whisk 1/4 cup of the mayonnaise with the hot sauce, cayenne, and 1/8 teaspoon salt.
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