Baked Buffalo Chicken Tenders
These easy baked buffalo chicken tenders are breaded with panko and never fried in oil, for a healthier twist on a classic.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Entree
Cuisine: American
Servings: 3
Calories: 336kcal
- 1 pound chicken tenderloins
- ¼ cup flour
- 2 eggs beaten
- 1 tablespoon milk
- 1 teaspoon Worchestershire sauce
- 1 teaspoon Frank Red Hot Sauce
- 1 cup panko breadcrumbs
- 1 teaspoon salt
- ¾ cups buffalo wings sauce
Preheat your oven to 400 degrees.
While the oven preheats set up your dredging station by placing the flour in a small dish, then beat the eggs in a separate bowl along with the milk, Worchestershire sauce, and hot sauce. Finally, add the panko and salt to a final swallow dish.
Bread your chicken tenders by first coating them in flour, while shaking off any excess, then dip them in the egg wash, once again letting any excess drip off, finally roll them in the panko breadcrumb mixture.
Place the breaded chicken tenders on a baking pan and place them in the oven. Let them bake for 15 minutes, or until the internal temperature reaches 165 degrees.
Add your buffalo wing sauce to a large bowl, then add the baked chicken tenders and toss to coat with sauce. Serve immediately.
Ranch or Blue cheese dressing are great condiments to serve with this meal.
You can eliminate the hot sauce from the egg wash if you want a more mild flavor.
Lining your baking sheet with parchment paper will ensure the breading doesn't stick, otherwise you can use cooking spray.
Calories: 336kcal | Carbohydrates: 23g | Protein: 40g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 206mg | Sodium: 3057mg | Potassium: 674mg | Fiber: 1g | Sugar: 2g | Vitamin A: 213IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 3mg