This has become a new family favorite. It's tender, juicy and loaded with flavor. We started going the way of boneless chicken tenders/wings awhile back due to the kids having braces. I know Wingman has a similar recipe that we have used and it's very good as well.
So here are the main ingredients:
2 breasts
and some flour, egg whites mixed with Franks, and some Panko Bread crumbs:
Then the recipe calls for about 8 minutes total in a pan with 1 Tbl of oil, I used olive oil.
and done there:
Then it calls for putting them on a wire rack with a cookie sheet under them into a 400° oven for 8-10 minutes. I decided to just go with the grill and thermapen to finish them. In fact, they could go grill the whole way in all honesty.
Once done there, dredge them through your favorite sauce. We used franks as everyone is used to it and easy to get. I'll have to play around with that aspect some more later.
And, it's dinner time:
Here's the official recipe:
Crispy Buffalo Chicken
Makes: 4 Servings
Calories per serving: 288
Fat per serving: 9g
Ingredients
• 1 lb boneless, skinless chicken breast tenderloins
• ˝ cup all-purpose flour
• 3 large egg whites beaten with 2 tablespoons hot sauce
• ⅔ cup plain dried bread crumbs
• 1 tablespoon plus 1 teaspoon steak seasoning (I like Montreal Steak Seasoning) I used HAW
• 2 tablespoons extra-virgin olive oil
• ˝ cup hot sauce (I like Frank’s Red Hot)
Instructions
1. Preheat your oven to 400° F. Spray a wire rack with cooking spray and set it on top of a large baking sheet.
2. Place 3 shallow bowls in a row. Fill the first with the flour, the second with the egg and hot sauce, and the third with the bread crumbs mixed with steak seasoning.
3. One by one, lightly dredge each tenderloin first in the flour, shaking off the excess, then dip it into the egg, and finally press it into the bread crumbs, taking care to coat both sides. Place the coated tenderloin on a plate and repeat the process with the remaining chicken.
4. In a large nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat, and add half of the chicken, spacing them evenly. Only add half of the chicken so you do not overcrowd your pan. Cook the chicken, undisturbed, until they develop a nice crispy crust on one side, about 4 minutes per side. Transfer to a plate and repeat the cooking process with the remaining half of the tenderloins.
5. Place all of the chicken on the prepared rack and bake until the chicken is crispy and completely baked through, 8 to 10 minutes. Fill a shallow bowl with the hot sauce. Dip each tender into the hot sauce, just to quickly coat. Set the pieces back on the wire rack until you have finished coating all the chicken. Serve immediately with blue cheese dressing for dipping and a side of celery sticks.
As usual, thanks for looking.
So here are the main ingredients:
2 breasts
and some flour, egg whites mixed with Franks, and some Panko Bread crumbs:
Then the recipe calls for about 8 minutes total in a pan with 1 Tbl of oil, I used olive oil.
and done there:
Then it calls for putting them on a wire rack with a cookie sheet under them into a 400° oven for 8-10 minutes. I decided to just go with the grill and thermapen to finish them. In fact, they could go grill the whole way in all honesty.
Once done there, dredge them through your favorite sauce. We used franks as everyone is used to it and easy to get. I'll have to play around with that aspect some more later.
And, it's dinner time:
Here's the official recipe:
Crispy Buffalo Chicken
Makes: 4 Servings
Calories per serving: 288
Fat per serving: 9g
Ingredients
• 1 lb boneless, skinless chicken breast tenderloins
• ˝ cup all-purpose flour
• 3 large egg whites beaten with 2 tablespoons hot sauce
• ⅔ cup plain dried bread crumbs
• 1 tablespoon plus 1 teaspoon steak seasoning (I like Montreal Steak Seasoning) I used HAW
• 2 tablespoons extra-virgin olive oil
• ˝ cup hot sauce (I like Frank’s Red Hot)
Instructions
1. Preheat your oven to 400° F. Spray a wire rack with cooking spray and set it on top of a large baking sheet.
2. Place 3 shallow bowls in a row. Fill the first with the flour, the second with the egg and hot sauce, and the third with the bread crumbs mixed with steak seasoning.
3. One by one, lightly dredge each tenderloin first in the flour, shaking off the excess, then dip it into the egg, and finally press it into the bread crumbs, taking care to coat both sides. Place the coated tenderloin on a plate and repeat the process with the remaining chicken.
4. In a large nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat, and add half of the chicken, spacing them evenly. Only add half of the chicken so you do not overcrowd your pan. Cook the chicken, undisturbed, until they develop a nice crispy crust on one side, about 4 minutes per side. Transfer to a plate and repeat the cooking process with the remaining half of the tenderloins.
5. Place all of the chicken on the prepared rack and bake until the chicken is crispy and completely baked through, 8 to 10 minutes. Fill a shallow bowl with the hot sauce. Dip each tender into the hot sauce, just to quickly coat. Set the pieces back on the wire rack until you have finished coating all the chicken. Serve immediately with blue cheese dressing for dipping and a side of celery sticks.
As usual, thanks for looking.
Comment