Buffalo Chicken Tenders
4 Boneless Chicken Breasts
1/4 cup Flour
1 tsp. Garlic Powder
1 tsp. Cayenne Pepper
1/2 tsp. Salt
3/4 cup Bread Crumbs (I used Panko which you can find in the International Food isle at your grocery store, they make the tenders seem more like they are fried in batter)
2 Egg Whites beaten
1/4 cup Butter
1/2 cup Frank’s Hot Sauce
Preheat oven to 400 degrees. Coat baking sheet with nonstick spray.
You can choose to marinate your chicken breasts in Frank’s for a little while beforehand or just jump right in.
In a bag mix flour, half the amounts for the garlic powder, cayenne pepper and salt. On a plate, mix bread crumbs with the rest of the garlic powder, cayenne pepper and salt.
Shake the chicken pieces in flour. Beat the eggs and mix a dash or two of Frank’s hot sauce, dip chicken in the mix and then roll in the bread crumbs. Place on the baking sheet.
Bake about 8 minutes. Flip and bake 7 more minutes. While they are baking, heat up the butter and Frank’s on the stove until it is simmering nicely. With about a minute or two of baking time left, dip the tenders into your butter sauce and stick back in the oven for the remaining time.
If you opt to not do the last step, these are actually low fat and still delicious.
Buffalo Chicken Wrap
Buffalo Chicken Tenders (2 or 3 depending)
Chopped Red Onion
Grated Cheese (Sharp Cheddar, Monterey Jack, whatever you like)
Ranch Dressing or Bleu Cheese
Open the wrap and put everything else inside. Roll up. I dip the whole thing in more ranch dressing. It takes the bite out of the hot sauce without taking away the flavor, it’s a good combination so don’t skimp.