Description
This Buffalo Chicken Tenders recipe is baked instead of fried and the tenders are perfectly seasoned and turn out incredibly crispy without the need for lots of oil.
Ingredients
Scale
- 1 1/2 pounds chicken tenders
- 1/4 cup almond milk
- 1/3 cup buffalo sauce
- 2 eggs
- 2 cups panko breadcrumbs
- 1 tablespoon avocado or olive oil
- 1 teaspoon salt
- 1 teaspoon paprika
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2Â teaspoons dried dill
- 1 teaspoon dried chives
- 1 teaspoon dried parsley
Instructions
- Preheat the oven to 400 degrees.
- Add the almond milk, buffalo sauce, and eggs to a mixing bowl and whisk until well combined. Add the chicken tenders to the mixing bowl and submerge into the wet mixture.
- Pour the breadcrumbs into a mound on a large baking sheet lined with parchment paper. Add a tablespoon of avocado oil to the breadcrumb mound and toss until the oil is well incorporated.
- Spread the breadcrumbs into a single layer on the baking sheet and bake for 5-6 minutes or until lightly golden brown.
- Transfer the toasted breadcrumbs to a shallow dish, then add in all of the seasoning and spices. Stir well the seasonings and breadcrumbs are well combined.
- Grease a wire baking rack and place it over a sheet pan lined with parchment paper.
- Remove a few of the chicken tenders from the egg mixture, around two tenders at a time, and transfer to the breadcrumb mixture. Use your fingers to toss the chicken in the breadcrumbs until well coated, pressing the breadcrumbs into the chicken to help them stick.
- Transfer the coated chicken to the wire rack. Bake the chicken tenders at 400 degrees for 15-18 minutes or until golden brown and a meat thermometer reads 165 degrees.
- Serve warm and with your favorite dipping sauces.
