I’m sure by now, you can tell that I like things spicy! Well, last night’s dinner was no exception. I was in the mood for some buffalo tenders, minus the fried fatty boom boom part. Here’s what I did:
Start with boneless, skinless chicken tenders.
Next, comes the buffalo sauce. Make sure to use “Buffalo” sauce, not plain ole hot sauce. This stuff is packed with flava!
Next, dredge the tenders ONLY ON ONE SIDE in the buffalo sauce. I only dredge and bread one side because I hate it when one side comes out nice & crispy, and the other side comes out soggy. Yuck. So, I just do the side that will be facing up.
Use panko breadcrumbs to kick up the crunch factor! The crunch is what makes it taste fried, and panko crumbs are the crunchiest!
Bread the buffalo sauced side of the chicken with the panko.
Place them on a PAMed cookie sheet and into the oven at 400 for about 20 to 25 minutes.
I drizzle with more buffalo sauce when they come out of the oven and serve it with celery and fat free blue cheese dressing for some dipping action.
YAY!
YUM!
Will def be stealing this one. Yummy and easy! I’m all about easy 😉
If easy is what you want, these puppies are hard to top. I know you are liking the spice too! If you are feelin a little naughty, bake them with some low fat blue cheese crumbles on top. If ya make them, share your pics here!
xo
Mindy
What a great idea. I love buffalo chicken tenders and needed a recipe to healthify them. I tried the fiber one method once but it did not compare to anything these look like ha.
I tried the recipe from the Eat Clean Diet Cook Book using ground flax, and didn’t like it. This was my own adaptaion. The simpler, the better! Thanks for stopping in, Hollie! Come back soon.
xo
Mindy
My husband would love those! And I have all those ingredients already too. SWEET!
PS, you are so pretty girl!
Dinner tomorrow? Check. Easiest ever. Thanks Dolly! Stop by anytime.
xo
Mindy
Looks delish, girl!