Sunday, March 8, 2009
Baked Buffalo Chicken Tenders
I have a weakness for boneless buffalo chicken wings. However after I learned the nutritional statistics on those things I was shocked and rarely eat them now. I have been really craving them lately so I decided to make a lighter version at home. I had bookmarked this recipe some time ago and decided to make it tonight. I lightened it up a bit more by omitting the butter. Honestly I don't think you need the butter at all- it wasn't missing a thing. John and I both loved these and I am already planning on using this recipe to make buffalo chicken sandwiches, salads, etc.!
1 package chicken tenders (I used 4 thin sliced chicken breasts sliced in half vertically)
about 1 cup bisquick
1/2 cup panko
1/4 cup parmesan cheese
A pinch of garlic powder
A pinch of paprika
(you could add cayenne pepper here if you want them extra spicy)
1-2 eggs, beaten
3 Tbsp butter, melted (omitted)
Franks Red Hot Buffalo Wing Sauce, or any wing sauce you like
1- Preheat the oven to 450. In a ziploc bag, add bisquick, panko, parmesan cheese, and seasonings. Shake up to mix thoroughly.
2- Dip the chicken tenders into the egg, then in the bisquick mixture. Shake to thoroughly coat.
3- Lay chicken tenders in an even layer on a cookie sheet coated with cooking spray.
4-Bake for 7-8 minutes, then flip and bake for an additional 7-8. (Mine didn't take this long because I used the really thin breasts.)
5- Place tenders in a large bowl, douse with wing sauce, and toss until evenly coated. Return to the baking sheet and bake for an additional 3 minutes.