Ingredients
For the Chicken Tenders
1.5 pounds chicken tenderloins
1 teaspoon garlic powder
1 teaspoon salt
1⁄2 teaspoon black pepper
For the Breading
1⁄2 cup all-purpose flour
1⁄4 cup cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1⁄2 teaspoon black pepper
1⁄2 teaspoon paprika or cayenne pepper
3 large eggs
2 tablespoons Frank’s RedHot sauce
2 cups panko breadcrumbs
For the Buffalo Sauce
3⁄4 cup Frank’s Red Hot Sauce
1⁄4 cup unsalted butter
1 teaspoon garlic powder
Extras
2-4 tablespoons olive oil
ranch or blue cheese dressing, for dipping
Instructions
Preheat the oven to 425°F (220°). Line a baking sheet with parchment and place a wire rack on top. Spray with cooking spray and set aside.
Make the chicken: Remove any visible fat or tendons from the chicken tenderloins, pat dry, and season with garlic powder, salt, and pepper. Set aside.
Prepare three bowls for the breading station. First, mix the flour, cornstarch, garlic powder, onion powder, salt, pepper, and paprika. In the second, beat the eggs and 2 tablespoons of hot sauce until well combined. In the third, add the panko breadcrumbs.
Dredge each chicken strip in the flour and shake off any excess. Then, dip in the egg, followed by the breadcrumbs. Press to adhere and place on a plate while you finish dipping the chicken.
Warm 2 tablespoons olive oil in a large skillet over medium-high heat. Cook the chicken in batches, being careful not to overcrowd the pan. Cook undisturbed for 3-4 minutes, then flip and cook the other side. Add more oil as needed.
Transfer the chicken to the wire rack on the baking sheet. When all the chicken is crispy, place the tray in the oven and bake for 10-12 minutes or until the chicken is cooked through (the internal temperature should reach 165°F).
Make the sauce: While the chicken is baking, warm the Buffalo sauce, butter, and garlic powder in a small saucepan until smooth.
As soon as the chicken tenders come out of the oven, transfer them to a large bowl. Pour the hot sauce over the top and toss gently until well-coated.
Serve the crispy Buffalo chicken tenders immediately with ranch or blue cheese dressing for dipping. Enjoy!
