I’m sure by now, you can tell that I like things spicy! Well, last night’s dinner was no exception. I was in the mood for some buffalo tenders, minus the fried fatty boom boom part. Here’s what I did:
Start with boneless, skinless chicken tenders.
Next, comes the buffalo sauce. Make sure to use “Buffalo” sauce, not plain ole hot sauce. This stuff is packed with flava!
Next, dredge the tenders ONLY ON ONE SIDE in the buffalo sauce. I only dredge and bread one side because I hate it when one side comes out nice & crispy, and the other side comes out soggy. Yuck. So, I just do the side that will be facing up.
Use panko breadcrumbs to kick up the crunch factor! The crunch is what makes it taste fried, and panko crumbs are the crunchiest!
Bread the buffalo sauced side of the chicken with the panko.
Place them on a PAMed cookie sheet and into the oven at 400 for about 20 to 25 minutes.
I drizzle with more buffalo sauce when they come out of the oven and serve it with celery and fat free blue cheese dressing for some dipping action.