Wednesday, September 21, 2011

Buffalo Chicken Tenders


1 pound chicken tenderloins
1/4 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon salt
3/4 cup bread crumbs
2 egg whites, beaten

1/2 cup butter, melted
1/2 cup Franks Hot Sauce


Preheat oven to 400 degrees. Coat a baking sheet with foil and nonstick spray.

In a bag, mix together flour, 1/2 teaspoon garlic powder, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon salt.

On a plate, mix the bread crumbs with the rest of the garlic powder, cayenne pepper, and salt.

Shake the chicken pieces with the seasoned flour.

Beat egg white and place in a shallow dish or bowl.

Dip seasoned chicken in egg mixture, then roll in the seasoned bread crumb mixture.

Place on prepared baking sheet.
Bake for about 8 minutes in the preheated oven. Turn over and Bake 8 minutes longer, or until chicken is done.

While chicken is cooking, melt butter, then stir in hot sauce, set aside.

When tenders are cooked, dip each pice in the hot sauce mixture to coat and return to the oven to heat through...about one minute. Serve with blue cheese dressing.

NOTE: this was too spicy for Allison... Next time I plan to coat her chicken in BBQ sauce instead of the wing sauce.

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