I really like buffalo chicken. I like that spicy taste & soothing ranch. What I don't like is getting about 1 oz of chicken off of a wing, or having to mess up my hands/face/etc while I am trying to eat wings. I am usually that person at BWW who is trying to eat with a fork, or better yet, I just order the boneless wings.
Awhile back, chicken drumsticks were on sale at the P.Chop. (Something like .99/pound) So I bought some wing sauce & cooked these up in the oven. They were great! Well I stocked up on boneless chicken breasts & chicken tenders last week ($1.99/pound) and decided I was going to make buffalo chicken tenders. I have been feeling rather large as of late and did not want some deep fried tenders from BWW.
I use the recipe on the back of the Bisquick box for my tenders, this time I added the remainder of the panko I had in the pantry to make them a bit more crispy. I don't really follow the recipe for amounts, just wing it.
Ultimate Buffalo Chicken Tenders
1 package chicken tenders
about 1 cup bisquick
1/2 cup panko
1/4 cup parmesan cheese
(you could add cayenne pepper here if you want them extra spicy)
1-2 eggs, beaten
3 Tbsp butter, melted
In a ziploc bag, add bisquick through S&P. Shake up to mix thoroughly. Dip the chicken tenders into the egg mixture, then in the bisquick mixture. Shake to thoroughly coat. I did this in two batches so they didn't all stick together.
Preheat the oven to 450F. Line a cookie sheet with foil & spray with cooking spray. Place the tenders on the cookie sheet. Drizzle the butter over the tenders. Bake for 7-8 minutes, then turn over & bake for an additional 7-8 minutes. They should be pretty crispy at this point.
Remove tenders from the oven. In a tupperware bowl, place 4 tenders, douse with buffalo sauce, put the lid on it & toss it. Place those tenders back on the cookie sheet & repeat. You can either be done here or I put them back in the oven for 3 minutes.
These are so good & so much healthier than fried chicken tenders!