These crispy buffalo chicken tenders are seriously Ted’s favorite dinner! Well, he has a lot of favorites! These are a lighter, lower calorie version of a favorite comfort food. They really do the trick! Warm but not hot to eat. Just packed with flavor!
- 1 lb boneless, skinless chicken breast tenderloins
- ½ cup all-purpose flour (GF)
- 3 large egg whites beaten with 2 tablespoons hot sauce
- ⅔ cup plain dried bread crumbs
- 1 tablespoon plus 1 teaspoon steak seasoning (Montreal Steak Seasoning)
- 2 tablespoons extra-virgin olive oil
- ½ cup hot sauce (Frank’s Red Hot)
- Preheat your oven to 400° F. Spray a wire rack with cooking spray and set it on top of a large baking sheet.
- Place 3 shallow bowls in a row. Fill the first with the flour, the second with the egg and hot sauce, and the third with the bread crumbs mixed with steak seasoning.
- One by one, lightly dredge each tenderloin first in the flour, shaking off the excess, then dip it into the egg, and finally press it into the bread crumbs, taking care to coat both sides. Place the coated tenderloin on a plate and repeat the process with the remaining chicken.
- In a large nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat, and add half of the chicken, spacing them evenly. Only add half of the chicken so you do not overcrowd your pan. Cook the chicken, undisturbed, until they develop a nice crispy crust on one side, about 4 minutes per side. Transfer to a plate and repeat the cooking process with the remaining half of the tenderloins.
- Place all of the chicken on the prepared rack and bake until the chicken is crispy and completely baked through, 8 to 10 minutes. Fill a shallow bowl with the hot sauce. Dip each tender into the hot sauce, just to quickly coat. Set the pieces back on the wire rack until you have finished coating all the chicken. Serve immediately with blue cheese dressing for dipping and a side of celery sticks.
Nutrition Information: Calories 288, Fat 9g, Carb 20g, Fiber 1g, Sugars 1g, Protein 29g
Original Recipe from Andie Mitchell