Baked Buffalo Chicken Tenders Recipe | Yummly

Baked Buffalo Chicken Tenders

YUMMLY(127)
Greg M.: "it was good put alittle honey on them" Read More
8Ingredients
95Minutes
200Calories
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Description

These juicy Buffalo chicken tenders are a spicy baked dish that people of any age can enjoy! With homemade ranch dressing, these super easy baked chicken dippers make a great main dish for a weeknight dinner or tailgating party for finger foods with a healthy slant.

Ingredients

US|METRIC
  • 2/3 cup all purpose flour (or panko breadcrumbs, if you prefer a crunchy coating)
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 3 boneless skinless chicken breasts (divided into 10 tenders)
  • 1/2 cup butter (melted)
  • 1/2 cup hot sauce
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    Directions

    1. Line baking dish or cookie sheet with aluminum foil, and spray it lightly with cooking spray. Coat chicken tenders thoroughly in a mixture of the flour (or panko breadcrumbs), cayenne, paprika, garlic powder, and salt. Shake off excess flour or panko breadcrumbs.
    2. Place chicken strips onto the prepared baking sheet. Refrigerate for at least one hour.
    3. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
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    NutritionView More

    200Calories
    Sodium14% DV340mg
    Fat17% DV11g
    Protein37% DV19g
    Carbs1% DV4g
    Fiber0% DV0g
    Calories200Calories from Fat100
    % DAILY VALUE
    Total Fat11g17%
    Saturated Fat6g30%
    Trans Fat
    Cholesterol85mg28%
    Sodium340mg14%
    Potassium300mg9%
    Protein19g37%
    Calories from Fat100
    % DAILY VALUE
    Total Carbohydrate4g1%
    Dietary Fiber0g0%
    Sugars0g0%
    Vitamin A10%
    Vitamin C10%
    Calcium2%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(127)

    Would not make again.
    Dominique D. 7 days ago
    I read the reviews and basically combined all of your ideas. I had sliced up two chicken breasts into strips/ nuggets . Then melted 1/2 cup of butter and 1/2 cup franks red hot sauce and poured into a dish. I combined about 1-1 1/2cups of flour 1/2 cup panko and about 3/4tsp of each seasoning. Dunk the chicken into the sauce/butter mix then the dry seasoning and placed on a baking sheet with parchment paper and brushed extra sauce ontop of each piece of chicken. Baked 400 around 30 -35minutes/ turned them around 3/4 way done. Came out great except wish they were crispier! I dont want to broil them at the end bc they would dry out any suggestions?
    Greg M. 12 days ago
    it was good put alittle honey on them
    Susan 18 days ago
    Very easy and delicious! Don’t need to cook 45 minutes. You can control the amount of hot sauce to mix with the butter if you want to keep the heat down. Will make again but may make a few adjustments to make them crunchier.
    tracey a month ago
    I’ve made this several times and have a few adjustments and more detailed baking instructions that make this a 5 star recipe IMHO. I use 3 chicken breasts and cut Into 12 strips, it’s usually just over 2 lbs. I use panko crumbs and double the breading recipe, plus add 2 T. flour. Dip strips in milk and dredge in breading until completely covered. Place on rack over parchment lined cookie sheet. Refrigerate on rack for at least an hour. Whisk melted butter and franks red hot. When dipping breaded chicken, the butter and hot sauce mixture needs to be at temp with a consistency like thick gravy. After tenders have chilled for about 1.5 hours, dip in butter/Frank’s sauce “gravy” and place on rack over lined baking sheet. Bake on middle rack in 400° oven for 8 minutes. Remove from oven, carefully flip each one and return to 400° oven for another 8 minutes. Turn broiler on high for 5-6 minutes until they start to brown. Remove from oven, carefully flip and return to oven for another 4-6 minutes. I make a homemade light blue cheese dressing for dipping. I’ve been told they are restaurant quality, and I don’t have to smell up the house with a deep fryer!
    Chef Jess a month ago
    Yummy recipe! Modifications I made: Doubled the breadcrumbs & 3 tsp creole Did not refrigerate chicken Dipped chicken in butter/hot sauce mix then dipped in the breadcrumbs mix Sprayed the top of the chicken with I can't believe it's not butter Cooked for 30-40 minutes
    Carmen a month ago
    Family loved it , God bless you!
    L E. a month ago
    Yummy! Tried to broil it to make a little crisper but didn’t work. Wondering if I bake them to crispy then toss in sauce if it will help!
    Keston B. a month ago
    Very easy and delicious recipe!!
    Joanna B. a month ago
    yummy!! only needed to cook for 15 min not 45!
    Nicholas Trujillo a month ago
    it was great, i had to add more hot sauce to my liking but overall would definitely make again
    Reggie a month ago
    Turned out well. I used pank as well as flour. good flav.
    Michael Kryger a month ago
    Only had two chicken breasts. Cut to 12 pieces instead of 10 but great
    ashley a month ago
    This was a bit disappointing. I followed the directions exactly as stated but it turned out nothing like the picture. It was not crispy at all, just spicy and wet. The taste was ok and its simple to make though.
    kdangel day a month ago
    I ended adding a bit more of the seasonings, but otherwise tasted and smelled great!
    Franchesca a month ago
    Loved it super amazing
    Mary Viar 2 months ago
    Great will make again!!!!!
    Charlene 2 months ago
    awesome! it was yummly. easy to make. we put it in the eet ingredients before the dry.
    Adam Holt 2 months ago
    Turned out great! I used panko bread crumbs, rounded up on the seasonings, and put the chicken through an egg/milk mixture before refrigeration. Will definitely make again!
    Katie Lundmark 2 months ago
    This is the best oven-baked crispy chicken recipe that I have found so far. I made it with panko. It’s easy to make and it’s super flavorful. I had mine with avocado slices. In the future I may drench mine in hot sauce right before eating, but I am a fan of high levels of heat in my food.
    Hayden Corbett 2 months ago
    This recipe was terrible and turned out nothing like would be expected
    Randy Lichtenberger 2 months ago
    Flavor was ok but would have been moister if it were soaked in buttermilk first
    Balcerzak 2 months ago
    flavor was good but incredibly soggy... a little dissapointed
    Robert Kelly 2 months ago
    Tasty and spicy. An overall good recipe.
    andrea chanique 2 months ago
    Not as crunchy as I expected. But very tasty.
    Nikki Bordelon 2 months ago
    Came out awesome! I recommend putting them on a rack in the pan though.
    Samantha 2 months ago
    Tasted great! Another user recommend baking on top of a cooling rack. I would definitely recommend that as well.
    Kelly Segvich 2 months ago
    45 mins was a little too long but overall ok
    I cut chicken up in bite size pieces, soaked them in a 1/2 cup buttermilk, and 1tsp cayenne pepper. Let soak for one hour. Remove from liquid and dredge in 1/4 cup corn starch mixed with 1/4 cup panko, 1tsp paprika, 1tsp garlic, 1tsp salt, and a little more cayenne pepper. Cook in batches in a air fryer for about 10 to 12 minutes. Yummy crispy goodness! They almost didn’t last long enough to take a photo.
    Kristin 3 months ago
    These were delicious, i did what another user said and dipped them in ranch before the breadcrumbs. Super flavorful and moist!

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