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Crispy breadcrumb coated herb-seasoned chicken tenders baked till golden brown then basted in hot sauce.
I was in the mood for a few different types of wraps and sandwiches this week so I figured id make a batch of baked chicken tenders to simplify the process. I’ve been going out of my way to choose healthier options lately. With that comes healthier conscious ingredients and cleaner leaner cooking methods.
Today I decided to use chicken tenderloins because they are the perfect portions for wraps, sandwiches, or salads. It’s a lot less of a mess from fileting and pounding an entire chicken breast. So I can jump straight to business.
For this recipe, I did a half and half plain chicken tender and a buffalo coated just to add in some extra heat. These chicken tenders come together quickly. It’s great time-saving prep for busy weeks to still add some variety later on. Check out my tips and tricks below for the best-baked buffalo chicken tenders. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST BAKED BUFFALO CHICKEN TENDERS
flour matters: flour matter when it comes to getting the perfect crunch. for this recipe, I use rice flour, all-purpose and fine breadcrumbs. the rice flour can be substituted with corn starch. they both will give the chicken a nice hold and crunch.
resting: once the chicken is coated in the dredge let it sit on the pan. having the chicken sit before adding it to the hot oven will make sure the crust stays nice and formed. brushing or spraying the chicken with oil will help it get nicely golden brown.
hot temps: make sure the oven is preheated before adding it to the chicken. chicken tenderloins have a shorter cooking time than a breast so the time matters. a hot oven will make for golden chicken.
basting: whether you’re basting with olive oil or spraying the chicken with spray oil keeping the chicken’s breading oiled is important. the chicken tenders don’t have much fat so the additional oil help get the crust golden and keeps the chicken from drying out.
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