Crispy Buffalo Chicken Tenders
Course: MainCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
20
minutesCooking time
30
minutesTotal time
50
minutesIngredients
1 lb. boneless skinless chicken breast tenderloins
½ cup all-purpose flour
3 large egg whites, beaten with 2 tablespoons hot sauce
⅔ cup plain dried bread crumbs
1 tablespoon plus 1 teaspoon steak seasoning (Montreal Steak Seasoning)
½ cup hot sauce (Frank’s Red Hot)
2 tablespoons extra-virgin olive oil
Directions
- Preheat oven to 400° F. Spray a wire rack with cooking spray and place on top of a large baking sheet.
- Put flour, egg and hot sauce, and bread crumbs mixed with steak seasoning into 3 separate shallow dishes.
- Dredge chicken, one at a time, into flour, shaking off excess, then dip into egg mixture, and finally press into bread crumbs; pressing to coat both sides. Place on a plate and repeat with remaining chicken.
- Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Add chicken, in 2 batches, and cook, undisturbed, until crispy on one side, about 4 minutes per side. Transfer to a plate and repeat with remaining chicken.
- Place cooked chicken on prepared rack and bake until chicken is crispy and completely baked through, 8-10 minutes.
- Fill a shallow bowl with hot sauce. Dip each tender into hot sauce, just to quickly coat. Bring back to wire rack while making the rest.
- Serve immediately with blue cheese dressing and a side of celery sticks.
- Enjoy!
