Crunchy baked buffalo chicken tenders are just what you need to spice up your dinner routine. These crispy buffalo chicken strips are dipped in a spicy marinade, breaded, baked and then topped with more buffalo sauce.
Preheat the oven to 425 degrees F. Line an aluminum foil over a baking sheet and place a rack above that. Keep it aside.
In a wide bowl, combine; flour, garlic powder, salt, and pepper.
In a medium bowl, whisk the eggs with milk and hot sauce.
In another bowl, spread the panko bread crumbs.
Dredge the chicken tenders first in the flour, then in the egg mixture, and finally in panko bread crumbs until well coated.
Arrange the chicken tenders in the prepared rack over the baking sheet and bake for 18-20 minutes until the chicken is cooked through and slightly golden by flippy the chicken halfway through.
Meanwhile, in a small bowl, prepare the sauce by combining hot sauce and melted butter. Whisk it until well combined.
Once the chicken tenders are out of the oven, place the tenders in a large bowl and pour the prepared sauce over it and toss until the sauce is evenly coated.
Garnish the chicken tenders with fresh parsley and serve with ranch on the side.
Notes
Chicken tenders are usually pretty even in size. If using chicken breast, pound the chicken to an even thickness.
Bake the chicken on an ovenproof rack on a baking sheet to make them extra crispy.
Pat the chicken dry with paper towels before seasoning and breading.
For extra brown chicken, spray with a light oil before baking.
Flip the chicken halfway through the cooking time.
Always cook chicken to 165 degrees F when checked with a meat thermometer.