© The French’s Food Company LLC
Buffalo Chicken Tenders In a hurry? Just dip or toss prepared chicken tenders in Buffalo Wing Sauce. Buffalo Chicken Tenders Makes: 4.00 servings 1 lb. boneless chicken tenders 1/4 cup all-purpose flour 2 large eggs 1 cup Japanese-style bread crumbs or plain dry bread crumbs 2 Tbsp. vegetable oil 1/2 cup FRANK'S® RedHot® Buffalo Wings Sauce 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.
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Buffalo Chicken Tenders

In a hurry? Just dip or toss prepared chicken tenders in Buffalo Wing Sauce.

Makes: 4 servings
Prep Time: 15 min
Cook Time: 8 min
User Rating:

Ingredients

  • 1 lb. boneless chicken tenders
  • 1/4 cup all-purpose flour
  • 2 large eggsbeaten
  • 1 cup Japanese-style bread crumbs or plain dry bread crumbs
  • 2 Tbsp. vegetable oil
  • 1/2 cup FRANK'S® RedHot® Buffalo Wings Sauce

Directions

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.

- Tips

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.

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Buffalo Chicken Tenders

Net Wt.: ????

Nutrition Facts
Serving Size: ??? Makes:
Amount Per Serving % DV*
* Percent Daily Values (DV) are based on 2,000 calorie diet.
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