BUFFALO CHICKEN TENDERS
Servings: 4 servings
Prep Time: 15
Cook Time: 8
1 pound boneless skinless chicken tenders or fingers
1/4 cup flour
2 large eggs, beaten
1 to 1 1/4 cups Japanese-style bread crumbs or plain dry bread crumbs
2 to 3 tablespoons vegetable oil
1/2 cup FRANK'S® RedHot® Buffalo Wings SauceDIRECTIONS:
Toss chicken with flour in plastic bag. Dip chicken into eggs; then coat well with bread crumbs.
Heat oil in 12-inch nonstick skillet over medium-high. Cook chicken 6 to 8 minutes until cooked and crispy, turning once.
Dip or toss tenders into Buffalo Wing Sauce. Serve immediately.
Oven Method: Heat oven to 450°F. Prepare chicken tenders as above. Place on baking pan. Coat with cooking spray. Bake 10 to 12 minutes until cooked and crispy.
Tips: You may substitute 1/3 cup FRANK'S® REDHOT® Cayenne Pepper Sauce mixed with 3 Tbsp. melted butter for the Buffalo wing Sauce.
If pre-cut chicken tenders are not available, substitute chicken cutlets, cut into 1-inch wide strips.