Crispy Buffalo Chicken Tenders (Printable Version)
Golden chicken strips with buffalo sauce, perfect for a spicy and satisfying dinner or casual gathering.
# What You'll Need:
→ Chicken Preparation
01 -
900 grams organic chicken breast, sliced lengthwise into strips
02 -
2 teaspoons sea salt, divided
03 -
2 teaspoons black pepper, divided
04 -
2 teaspoons smoked paprika, divided
05 -
2 teaspoons garlic powder, divided
06 -
2 teaspoons onion powder, divided
07 -
2 teaspoons dried parsley, divided
08 -
2 teaspoons dried thyme, divided
09 -
2 teaspoons dried oregano, divided
10 -
2 teaspoons dried basil, divided
11 -
60 millilitres organic buffalo sauce
→ Batter
12 -
2 large organic eggs, beaten
13 -
60 millilitres unsweetened almond milk
→ Breading
14 -
65 grams organic all-purpose flour
15 -
96 grams organic cornflakes, crushed
16 -
100 grams breadcrumbs
→ Buffalo Sauce
17 -
480 millilitres organic buffalo sauce
18 -
28 grams unsalted butter
19 -
30 millilitres organic raw honey
→ Cooking
20 -
Olive oil or cooking spray, for baking
# Steps to Follow:
01 -
Preheat oven to 200°C. Line a large baking sheet with parchment paper and set a wire rack on top for optimal crispiness.
02 -
In a large bowl, combine chicken strips, 1 teaspoon each of sea salt, black pepper, smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, dried basil, dried parsley, and 60 ml buffalo sauce. Toss thoroughly to coat. Marinate for 5–10 minutes, or ideally overnight in the refrigerator.
03 -
In a separate bowl, whisk together beaten eggs and unsweetened almond milk until smooth.
04 -
In a large bowl, combine crushed cornflakes, breadcrumbs, and remaining 1 teaspoon each of all listed dried herbs and spices. Mix evenly.
05 -
Place flour in a shallow bowl. Set egg mixture and breaded coating bowls nearby to streamline the breading process.
06 -
For each marinated chicken strip: coat first in flour, dip in egg mixture, then cover thoroughly in the cornflake-breadcrumb mixture. Arrange breaded strips on the baking rack, leaving 2–3 cm between pieces.
07 -
Lightly brush or spray the tops of the chicken with olive oil or cooking spray. Bake for 30–35 minutes, until golden and cooked through (internal temperature should reach 75°C).
08 -
In a large skillet over medium-high heat, melt butter. Add 480 ml buffalo sauce and honey. Stir well, then bring to just a simmer, reducing the heat for 2–3 minutes.
09 -
Add baked chicken tenders to the skillet with sauce, tossing gently to coat each piece thoroughly. Remove from heat once fully glazed.
10 -
Serve chicken tenders hot, either on their own or with your preferred dipping sauce, salad, sandwich, taco, or pizza.
# Additional Notes:
01 -
For best flavour and tenderness, marinate the chicken in the spice and buffalo sauce blend overnight.
02 -
Ensure all breading ingredients are gluten-free if serving to coeliacs.
03 -
Leftover chicken tenders can be stored in an airtight container in the fridge for up to four days.
04 -
Egg wash alternatives such as Dijon mustard or mayonnaise may be used if needed.