I always like to make something extra delicious for New Year’s Eve, and this year was no exception.
I’d had my eyes on trying Andie Mitchell’s Buffalo Chicken recipe. I mean, what’s more NYE than buffalo chicken. You guys, these are some of the best boneless buffalo chicken wings I’ve ever had.
It really comes down to technique, y’all. You pan fry the tenders for a few minutes before you put them into the oven to bake. This allows the chicken to develop a yummy crust, making it extra crispy (amongst baked tenders) and delicious! Next time I make these, I’m planning to make them into a salad.
The Very Best Buffalo Chicken Tenders
From Andie Mitchell
14 oz. boneless, skinless chicken breast tenderloins
½ cup all-purpose flour
3 large egg whites beaten with 2 tablespoons hot sauce
⅔ cup plain dried bread crumbs
1 Tbsp. plus 1 tsp. steak seasoning
2 Tbsp. extra-virgin olive oil
½ cup Frank’s hot sauce
1. Preheat your oven to 400° F. Spray a wire rack with cooking spray and set it on top of a large baking sheet.
2. Place 3 shallow bowls in a row. Fill the first with the flour, the second with the egg and hot sauce, and the third with the bread crumbs mixed with steak seasoning.
3. One by one, lightly dredge each tenderloin first in the flour, shaking off the excess, then dip it into the egg, and finally press it into the bread crumbs, taking care to coat both sides. Place the coated tenderloin on a plate and repeat the process with the remaining chicken.
4. In a large nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat, and add half of the chicken, spacing them evenly. Only add half of the chicken so you do not overcrowd your pan. Cook the chicken, undisturbed, until they develop a nice crispy crust on one side, about 4 minutes per side. Transfer to a plate and repeat the cooking process with the remaining half of the tenderloins.
5. Place all of the chicken on the prepared rack and bake until the chicken is crispy and completely baked through, 8 to 10 minutes.
6. Fill a shallow bowl with the hot sauce. Dip each tender into the hot sauce, just to quickly coat.
7. Set the pieces back on the wire rack until you have finished coating all the chicken.
8. Serve immediately with light ranch dressing for dipping.
Per 1/4 lb. serving (about 2 tenders):
CAL 284; FAT 8g; SAT FAT 1g; CARBS 13g; PROT 35g; FIB 0g; SUG 0g
WW Points+: 7; WW Smart Points: 6