Tantalizing Baked Buffalo Chicken Tenders Recipe

Ingredients

• 2 cups of creamy low-fat buttermilk
• A half cup of zesty hot pepper sauce, like the iconic Frank's RedHot®
• Two skinless, boneless chicken breasts, sliced into strips
• An 8-ounce packet of crispy panko breadcrumbs
• A cup of natural liquid egg substitute, such as Egg Beaters®
• Some cooking spray for greasing
• Just a hint of hot pepper sauce, like the classic Frank's RedHot®, to suit your taste buds

Step 1

Combine the tangy buttermilk with a generous splash of hot pepper sauce in a mixing bowl, then transfer this zesty mixture into a handy resealable bag. Toss in the succulent chicken strips, ensuring they are thoroughly coated in the flavorful marinade, then press out any excess air before sealing the bag. Allow the chicken to marinate in the fridge for at least an hour or, for a richer taste, leave it overnight.

Step 2

Preheat your oven to a toasty 400 degrees F (200 degrees C) while preparing a baking sheet by giving it a light greasing. Retrieve the marinated chicken from the bag, shaking off any extra marinade, and bid farewell to the rest of the marinade.

Step 3

Set up a little assembly line with panko bread crumbs and a bowl of egg substitute. Carefully coat each chicken strip with the crumbs, shaking off any surplus, before giving them a dip in the beaten egg and a final roll in the bread crumbs. Use your hands to gently pat off any loose crumbs. Place the breaded chicken pieces on the greased baking sheet, giving them a light mist of cooking spray.

Step 4

Slide the baking sheet into the preheated oven and let the chicken bake for 10 minutes before delicately flipping the strips and spritzing them with more cooking spray. Continue baking until the chicken turns a gorgeous golden brown and is cooked through, approximately 10 more minutes. For an extra kick, drizzle a touch more hot pepper sauce over the chicken before returning it to the oven for a final 5-minute bake to let the sauce dry out.