Buffalo Chicken Fingers Tenders Recipes

BAKED BUFFALO-STYLE CHICKEN TENDERS

Steps:

• Preheat oven to 400°.
• Combine first 6 ingredients in a shallow dish, stirring with a whisk.
• Place egg whites in a shallow dish.
• Place Panko in a shallow dish.
• Working with 1 chicken strip at a time, dredge in flour mixture. Dip in egg whites; dredge in panko. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining chicken strips, flour mixture, egg whites, and panko.
• Lightly coat chicken strips with cooking spray. Bake at 400° for 15 minutes or until done, turning once.
• Combine hot sauce and Worcestershire in a small saucepan; bring to a boil. Reduce heat, and simmer 1 minute. Remove from heat; stir in butter. Drizzle hot sauce mixture over chicken.
• Serve with Blue Cheese.

BUFFALO CHICKEN FINGERS FROM PRETZEL CRISPS®

Steps:

• Using a rolling pin, crush Pretzel Crisps® until fine, but with some texture. Transfer to a clean plate. In a bowl, beat together the egg and one cup of the buffalo wing sauce, and set aside. Dip each chicken tender first in the egg mixture and roll to coat in the crushed pretzels.
• In a large skillet, heat oil over medium high heat until shimmering. Add chicken tenders and cook, turning often, until golden brown on all sides (about six minutes total). Transfer to paper towels to drain. In a small bowl, combine mayonnaise, sour cream, blue cheese, and Worcestershire sauce. Serve blue cheese sauce with chicken and remaining 1/2 cup or reserved wing sauce.

AIR FRYER BUFFALO CHICKEN TENDERS

Steps:

• If you prefer to preheat your air fryer, preheat it to 400 degrees.
• Coat the chicken tenders with your desired amount of salt and pepper. (I use about 1 tablespoon of kosher salt about 1/2 teaspoon of pepper.)
• Pour buffalo sauce in to a small, shallow dish.
• Pour panko crumbs in another shallow dish.
• Begin dipping each chicken tender in to buffalo sauce, then immediately in to panko crubms.
• Once fully coated, place each chicken tender in to air fryer basket. (Depending on the size of your air fryer, you may need to do multiple batches.)
• Cook on 400 degrees for about 10 minutes if air fryer has been preheated and about 15 minutes if not preheated.... flipping half way thorugh cooktime.
• When cook time has completed, check the internal temperature of the chicken with a meat thermometer, making sure it has reached 165 degrees.
• Serve with your favorite sauce! (See notes in blog post for dip ideas and side dish sugestions!)

BUFFALO CHICKEN FINGERS

Steps:

• Heat oven to 425°F. Line cookie sheet with foil; spray foil with cooking spray.
• In shallow dish, place buffalo wing sauce. In another shallow dish, mix bread crumbs, paprika, salt and butter. Dip chicken into wing sauce; coat evenly with bread crumb mixture. Place on cookie sheet.
• Bake uncovered 8 to 10 minutes or until chicken is no longer pink in center and coating is starting to brown. Serve chicken with dressing and celery sticks.

BAKED BUFFALO CHICKEN TENDERS - NO BREADING

Steps:

• Pre heat the oven to 350F. Line a sheet pan with foil
• Add the chicken to a large bowl and top with all of the seasonings, toss to coat
• Place all the chicken tenders on a sheet pan.
• Bake in the oven for 20 minutes.
• Remove from oven, toss in the buffalo sauce and serve.

BAKED BUFFALO CHICKEN FINGERS

Steps:

• Preheat oven to 400 degrees. Line a large cookie sheet with aluminum foil. Place a raised wire rack (like a cookie cooling rack) on top of the cookie sheet and spray with cooking spray. The rack will allow your chicken fingers to cook without getting mushy, and the spray will keep them from sticking to the rack!
• Melt butter in a bowl in the microwave, then combine with the buffalo wing sauce and mix well. Remove 2 Tablespoons of the sauce and set aside to reserve for topping the chicken fingers later.
• Place the panko breadcrumbs in a shallow bowl. In another separate shallow bowl, stir together the flour, garlic salt, paprika, and pepper to taste.
• Dredge the chicken tenderloins in the flour, then dip into the buffalo sauce mixture. Next dip into the panko breadcrumbs and coat well, pressing the panko into the chicken. Place each tenderloin on to the prepared wire rack.
• Spray the tops of the chicken with oil or cooking spray, then bake in the preheated oven for 8-10 minutes. Flip the chicken fingers and bake for an additional 8-10 minutes until golden and cooked through. Remove from the oven, and drizzle a small amount of the reserved buffalo sauce over the tops of each chicken finger, about 1 teaspoon each. Serve with bleu cheese dip, celery, and carrots. Enjoy!

YOU'LL WANT TO MAKE RACH'S BUFFALO FRIED CHICKEN FINGERS, PRONTO!

Steps:

• For seasoned salt, combine all ingredients in a small bowl
• For the chicken, season the tenders with about 1/3 of the seasoned salt and add the remaining mix to flour in large bowl
• In a second bowl, whisk up eggs and cayenne pepper sauce
• Heat frying oil to 350˚F or preheat over medium-high heat in a fry pot or Dutch oven, leaving at least 2½ inches between oil line and top of pot
• Coat the chicken in egg batter, then in flour, shaking off excess
• Fry chicken tenders in batches to deep golden
• Transfer to wire rack in a lined baking sheet

CRISPY BAKED BUFFALO CHICKEN FINGERS

Steps:

• If using chicken breasts, pound down and cut into strips.
• Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
• Place the corn flakes, salt, pepper, garlic powder, and smoked paprika into a food processor (you can do this in stages if the processor isn't large enough). Pulse 4-5 times until the cereal is broken down. Not completely crushed; some larger pieces can remain. Pour into a large bowl. Place the flour into a separate bowl. Then in a third bowl, whisk the eggs and milk together.
• Coat each chicken strip in flour, shaking off any excess. Then, dip in egg mixture and let any excess drip off. Then generously roll in the corn flakes, shaking off any excess. Place the chicken strips on the prepared baking sheet.
• Bake for 10 minutes. Turn each piece over and continue baking until the outside is crisp and the centers are cooked through, about more 10 minutes. Baking times may vary, just make sure the chicken is cooked through by cutting into a thick piece. If you like them browner, bake a couple minutes longer. Careful, you don't want to dry out the chicken inside.
• Allow to cool for 5 minutes on the baking sheet (we usually make the blue cheese sauce during this time), then carefully place the chicken fingers into a large bowl. Pour the buffalo sauce on top and gently stir to coat. Taste and add more sauce if desired. Serve warm with blue cheese dipping sauce.
• Stir sauce ingredients together in a small bowl and serve.
• Leftover chicken fingers keep well in the refrigerator for up to 1 week. Reheat in the microwave or for 10-12 minutes in a 350°F (177°C) oven.

BLAZING BUFFALO CHICKEN TENDERS

Steps:

• Preheat the oven to 450F.
• Place a wire rack on top of a sheet pan.
• Cut the chicken into 12 pieces, similar in size to chicken tenders or strips.
• Combine the breadcrumbs and spices in a bowl.
• Pour the flour in a freezer bag and put the chicken strips into the bag. Shake to combine and coat the chicken with the flour.
• Dip the floured chicken into the egg white and then into the breadcrumb mixture.
• Spray the wire rack with cooking spray, and arrange the chicken tenders on the wire rack.
• Spray the tops of the chicken pieces with more cooking spray.
• Convection bake for 10 minutes. Remove the sheet pan from the oven and flip each piece of chicken. Spray the tops again with cooking spray and return to the oven for another 10 minutes.
• Microwave the hot sauce and the butter in a small bowl, and stir to combine.
• Add the hot sauce mixture to a large mixing bowl.
• When the chicken is cooked, remove from the oven and add to the mixing bowl with the hot sauce. Coat the chicken with the sauce either by shaking the bowl, or by gently using tongs.
• Serve on top of iceberg lettuce with ranch or blue cheese dressing for dipping. Garnish with scallions, if desired.

BUFFALO CHICKEN FINGERS/ TENDERS

Steps:

• Preheat the oven to 425°. In a medium bowl, combine the breadcrumbs, salt and pepper. In a shallow bowl, beat the eggs. Coat a chicken piece with the breadcrumbs, dip in the eggs, then coat again with the breadcrumbs; place on a plate. Repeat with the remaining chicken.
• In a large, heavy skillet, heat 1/4 cup olive oil over medium-high heat until shimmering. Add half of the chicken tenders and cook, turning once, until golden, about 4 minutes. Transfer to a baking sheet. Repeat with the remaining chicken. Bake until cooked through, about 10 minutes.
• Microwave the butter at medium power until melted, 45 seconds. Stir in the hot sauce.
• Place the chicken tenders on a large platter, drizzle with the sauce and top with the blue cheese.

BUFFALO CHICKEN TENDERS

Steps:

• Toss chicken with flour and pepper. In a large skillet, heat 1 tablespoon butter over medium heat. Add chicken; cook until no longer pink, 4-6 minutes per side. Remove from pan., Mix hot sauce, Worcestershire sauce, oregano and garlic powder. In same skillet, melt remaining butter; stir in sauce mixture. Add chicken; heat through, turning to coat. If desired, serve with blue cheese dressing.

BUFFALO CHICKEN FINGERS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Coat a baking sheet with a 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 whites with 1 tablespoon water, and place egg mixture 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. Use tongs to turn pieces over. Bake 8 minutes longer, or until chicken juices run clear.