Friday, August 31, 2012

Crispy Buffalo Chicken Fingers

This recipe sounded super yummy and when I came across it on Pinterest, I wanted to make it immediately.  Then I tried it, and though a little time consuming, they ended up being the best chicken tenders ever.  I also think they would be great for kids because they are homemade, so you know exactly what goes in them!  (Plus, they are way better than any frozen chicken tender.)
Matt and I ate all of these... I actually ate most of them, but Matt helped.  We didn't have leftovers.  They were delicious.

Crispy Buffalo Chicken Tenders 

Crispy Buffalo Chicken Fingers

2 boneless, skinless chicken breasts, cut into strips
1/2 cup all-purpose flour
1 egg beaten with 2 Tbsp. Frank's Red Hot
2/3 cup panko bread crumbs
2 Tbsp. all purpose salt and pepper blend (I used Paula Deen house mix)
3/4 cup Frank's Red Hot Sauce

Preheat oven to 400.  Heat 1.5 Tbsp. of oil in a large frying pan, set over medium-high heat.  Line up three seperate bowls, the first containing flour, the second with the egg mixture, and the third with the bread crumbs and salt and pepper blend.
Dredge each tenderloin first in the flour, shake off excess, then dip in the egg mixture, and then the bread crumb mixture.
Place half the chicken tenderloins in the hot pan, spacing them out evenly.  Cook for about 4 minutes, flip and cook for another 4 minutes on the other side.
Once all the chicken has been crisped, place it on a wire rack on top of a roasting pan and cook for another 5-7 minutes.
When the tenders are done, remove from the oven and drizzle the hot sauce on top.
Serve with Celery Bleu Cheese Salad.

Recipe Adapted from: Can You Stay For Dinner?
Soundtrack: The Killers