(See: Buffalo Cauliflower Dip for a vegetarian goody!)
The amazing part of this recipe is that it not only flavors the chicken, but because of the acid level in the hot sauce, it actually tenderizes the meat. All you need is a few ingredients!
In the past, I’ve always struggled with getting all my bread crumbs to come out evenly golden brown and crispy but I’ve discovered the simple solution!
The trick to getting a crispy, golden baked finish is toasting the bread crumbs before you dip the chicken in them.
It does cause the crunch to be lessened slightly, so if you want a crunchier bite, skip this step!
Let’s get cooking!
Baked Buffalo Chicken Tenders
- 1 lb chicken tenders
- 1/4 cup hot sauce (i use Franks)
- 1/4 tsp garlic powder
- 1/8 tsp cayenne pepper (optional)
- 1 cup panko bread crumbs
- 1 tbsp olive oil
- salt&pepper, to taste
- Step 1 Marinate chicken tenders in hot sauce, garlic powder and cayenne pepper for 4-6 hours. If you don’t have time, 30 minutes to an hour should do the trick!
- Step 2 On medium heat, in a small pan, heat up olive oil. Toast panko bread crumbs until golden, stirring often. Set aside to cool.
- Step 3 After chicken finishes marinating, preheat oven to 400 degrees. Season with small pinch of salt and ground black pepper. Dip tenders in bread crumbs on both sides and bake 15 minutes, or until chicken is fully cooked.
- Step 4 Serve with dip of choice!