Baked Buffalo Ranch Chicken Tenders
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- 1.33 lb boneless skinless chicken breast, cut into strips
- 1/2 cup buffalo hot sauce
- 1/2 cup Panko breadcrumbs
- 1/2 tbsp dried parsley
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp onion flakes
- 1/2 tsp. dried chives (optional)
- 1/4 tsp black pepper
- 1/4 tsp salt
Cut the chicken breast into strips and pierce it all over with a fork. Add the buffalo sauce and refrigerate for 4 hours or more.
Preheat the oven to 400 degrees. Arrange a wire rack on top of a baking sheet covered with foil or parchment. In a shallow dish combine the Panko breadcrumbs with all of the spices, salt, and pepper. Dip each piece into the Panko ranch breadcrumbs to coat.
Place on the wire rack and bake for 18-20 minutes until cooked through completely. The wire rack will help ensure the chicken stays crispy and doesn’t get soggy on one side.
If the chicken doesn’t brown, flip the pieces over and broil them for another 3 minutes of cooking. Serve on its own or with your favorite dipping sauce.
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