Baked Buffalo Chicken Fingers Recipe

Chicken tenders: Tender cuts of chicken that are perfect for breading and baking.

All-purpose flour: Used to coat the chicken tenders before dipping them in egg.

Beaten eggs: Helps the breadcrumbs stick to the chicken tenders.

Panko breadcrumbs: Provides a crispy coating for the chicken tenders.

Buffalo sauce: A spicy, tangy sauce that coats the baked chicken tenders.

Salt: Enhances the flavor of the chicken tenders.

Black pepper: Adds a bit of heat and flavor to the chicken tenders.

To ensure your chicken tenders come out extra crispy, try double-dipping them in the egg mixture and panko breadcrumbs. After the first coating, let them rest for a few minutes, then dip them again in the eggs and panko. This creates a thicker, crunchier crust that holds up well to the buffalo sauce.

• chicken tenders - Substitute with turkey tenders: Turkey tenders have a similar texture and can be used in place of chicken for a slightly different flavor profile.

• all-purpose flour - Substitute with almond flour: Almond flour is a gluten-free alternative that adds a nutty flavor and can be used for a low-carb option.

• beaten eggs - Substitute with buttermilk: Buttermilk can be used to help the breadcrumbs adhere to the chicken and adds a tangy flavor.

• panko breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes provide a similar crunchy texture and can be used as a gluten-free alternative.

• buffalo sauce - Substitute with sriracha sauce: Sriracha sauce offers a different type of heat and flavor, providing a spicy kick with a hint of sweetness.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the dish.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicier kick compared to black pepper, increasing the heat level of the dish.

• Allow the chicken tenders to cool completely before storing. This prevents condensation, which can make the breading soggy.
• Place the cooled chicken tenders in an airtight container. If stacking, separate layers with parchment paper to maintain the crispy texture.
• Store in the refrigerator for up to 3-4 days. Reheat in the oven at 375°F (190°C) for 10-15 minutes to regain crispiness.
• For freezing, arrange the cooled chicken tenders on a baking sheet in a single layer. Freeze until solid, about 1-2 hours.
• Transfer the frozen chicken tenders to a freezer-safe bag or container. Label with the date and store for up to 2 months.
• When ready to enjoy, reheat directly from frozen in a preheated oven at 400°F (200°C) for 20-25 minutes, or until heated through and crispy.
• Avoid microwaving as it can make the chicken tenders rubbery and less appetizing.

• Preheat your oven to 375°F (190°C). Place the leftover chicken fingers on a baking sheet lined with parchment paper. Bake for 10-15 minutes, or until heated through and crispy. This method helps maintain the crunchy texture of the panko breadcrumbs.

• Use an air fryer for a quick and efficient reheating method. Set the air fryer to 350°F (175°C). Arrange the chicken tenders in a single layer in the basket. Cook for 5-7 minutes, shaking the basket halfway through to ensure even heating. This method keeps the chicken crispy and delicious.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the chicken fingers in the skillet and cook for 3-4 minutes on each side, or until heated through. This method adds a slight crispiness to the breaded coating.

• If you're in a hurry, the microwave can be used, though it may not retain the crispiness. Place the chicken tenders on a microwave-safe plate. Cover with a damp paper towel to prevent drying out. Microwave on high for 1-2 minutes, checking halfway through. For best results, use this method only when necessary.

• To reheat in a toaster oven, preheat to 375°F (190°C). Place the chicken fingers on the toaster oven tray. Bake for 8-10 minutes, or until heated through and crispy. This method is convenient and effective for small batches.

• For a steam reheat, place a steaming rack in a pot with a small amount of water. Bring the water to a simmer. Place the chicken tenders on the rack, cover, and steam for 5-7 minutes. This method keeps the chicken moist but may soften the breaded coating.

• Oven: Used to bake the chicken tenders at a consistent temperature of 400°F (200°C).

• Baking sheet: A flat sheet used to hold the chicken tenders while they bake in the oven.

• Parchment paper: Lined on the baking sheet to prevent the chicken tenders from sticking and to make cleanup easier.

• Three bowls: Used to set up the breading station; one for flour, one for beaten eggs, and one for panko breadcrumbs.

• Measuring cups: Used to measure out the flour, panko breadcrumbs, and buffalo sauce accurately.

• Measuring spoons: Used to measure the salt and black pepper.

• Tongs: Handy for dipping the chicken tenders in the flour, eggs, and panko breadcrumbs without getting your hands too messy.

• Whisk: Used to beat the eggs until they are well combined.

• Mixing bowl: Used to toss the baked chicken tenders in buffalo sauce.

• Spatula: Useful for flipping the chicken tenders halfway through the baking process to ensure even cooking.

• Cooling rack: Optional, but can be used to let the chicken tenders rest for a moment after baking to maintain their crispiness.

Prepare ingredients in advance: Measure out the flour, panko breadcrumbs, and buffalo sauce ahead of time to streamline the process.

Use a baking rack: Place the chicken tenders on a baking rack over the baking sheet for even cooking and to save time on flipping.

Double the batch: Make extra chicken tenders and freeze them. Reheat in the oven for a quick meal later.

Preheat the oven early: Turn on the oven before you start breading the chicken tenders to save waiting time.