Buffalo Chicken Tenders


Believe it or not, but this is the first time that we ever made this dish. I don’t why we never tried to make them, but these came out absolutely perfect. I love that we used Panko, as it give them a nice crispiness. We all just couldn’t get enough. They made great leftovers. Just reheat them in a pan. I apologize for the pictures, not the best…..still hinting for a new camera 🙂


1 1/2 – 2 pounds boneless skinless chicken breasts halved and cut into strips (or you can buy the pre-packaged tenders)
1 cup buttermilk
1/2 cup Crystal hot sauce (my personal favorite)
2 tablespoons butter
1 1/2 cups panko bread crumbs
1 tablespoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon pepper
2 tablespoons canola oil (you might need to add more)

Preheat oven to 300 degrees

In one bowl combine, panko, paprika, onion powder, garlic powder and pepper. In another bowl add the buttermilk. Dip chicken in the buttermilk and drain off excess. Dip in panko mixture.

Heat large skillet with 2 tablespoons canola oil, add chicken. Pan fry for approximately 5 minutes per side until cook through. Transfer to a rack on a baking sheet and keep warm in oven while working on the other batches of chicken.

Melt butter and add to the hot sauce. Place cooked chicken in a large bowl and pour hot sauce mixture over, toss gently.

Serve with a side of blue cheese dressing.

They were smoking hot, as you can see the steam coming off!


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