Get ready to elevate your snack game with these baked buffalo chicken fingers. Perfectly crispy on the outside and tender on the inside, these chicken tenders are coated in a spicy buffalo sauce that will leave your taste buds tingling. Ideal for game day, parties, or a fun family dinner, this recipe is sure to be a hit.
Most of the ingredients for this recipe are common pantry staples, but you might need to pick up panko breadcrumbs and buffalo sauce if you don't already have them. Panko breadcrumbs are a Japanese-style breadcrumb that provides extra crunch, while buffalo sauce is a tangy, spicy sauce typically used for wings.
Ingredients For 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.
Technique Tip for This Recipe
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.
Suggested Side Dishes
Alternative Ingredients
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.
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How to Store / Freeze This 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.
How to Reheat Leftovers
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.
Best Tools for This Recipe
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.
How to Save Time on This Recipe
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.
Baked Buffalo Chicken Fingers
Ingredients
Main Ingredients
- 1 lb chicken tenders
- 1 cup all-purpose flour
- 2 units eggs beaten
- 2 cups panko breadcrumbs
- 1 cup buffalo sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Season the chicken tenders with salt and pepper. Dredge each tender in flour, then dip in eggs, and coat with panko breadcrumbs.
- Place the breaded chicken tenders on the prepared baking sheet. Bake for 20-25 minutes, or until golden brown and cooked through.
- Remove from the oven and toss in buffalo sauce. Serve immediately.
Nutritional Value
Keywords
Suggested Main Courses and Desserts
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