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Baked Buffalo Chicken Tenders

Delicious and crispy baked chicken tenders smoothered in a spicy buffalo sauce and served with greek yogurt ranch.

Prep Time 20 minutes
Cook Time 25 minutes
Author Danielle

Ingredients

  • About 1.5 pounds chicken tenders
  • 1 1/3 cup whole wheat panko bread crumbs
  • 1 1/2 teaspoon salt divided
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne optional
  • 3/4 cup Italian bread crumbs
  • 3-4 eggs
  • 1 tablespoon water
  • 1 tablespoon olive oil
  • Cooking spray
  • 1 cup buffalo sauce I used Frank's
  • 1/2 cup Greek Yogurt ranch I used Bolthouse

Instructions

  1. Pre-heat the oven to 400 degrees. Add a large sheet pan to the oven so it heats up.

  2. Take out 3 shallow wide mouth bowls. In the first, add the whole wheat panko bread crumbs, 1 teaspoon salt, garlic powder, onion powder, paprika, and cayenne and mix until well-combined. In the next bowl, add the Italian bread crumbs and remaining seasoning. Finally, in the last bowl, add 3 eggs and water and whisk until the eggs are fully combined (you may need 4 eggs and another splash of water, but start with 3).

  3. Dip each chicken tender in the egg mixture then coat in Italian bread crumb mixture, then the egg mixture again, followed by rolling in the whole wheat panko crumb mixture, and place on the parchment paper on top of the baking pan. Allow to rest for 15-20 minutes so the coating can adhere.

  4. Remove the baking pan from the oven. Grease with about a tablespoon of oil. Place chicken on the hot pan and spray with cooking spray.

  5. Bake for 10 minutes, then flip, spray other side with cooking spray, and bake for another 10-12 minutes or until golden brown and cooked all the way through. Remove from the oven and toss in the buffalo sauce. Serve with the Greek Yogurt dressing.