Crispy Buffalo Chicken Tenders Baked Not Fried Happily Unprocessed Instructions. place the flour into a large bowl. whisk the eggs and milk into another large bowl. place the cornflakes, garlic powder, paprika, salt and pepper into a food processor. pulse until the cereal breaks down, but not to the point of crumbs. add this to a 3rd bowl. Let sit for 5 minutes while you make the buffalo sauce. add butter, hot sauce and garlic powder to a small saucepan over low heat. allow butter to melt and stir to combine. leave to simmer while chicken cooks. once oil is hot, add chicken to oil and fry for 3 minutes per side or until golden and crispy.
Crispy Buffalo Chicken Tenders вђ Artofit Whisk egg and garlic together in a shallow bowl. add butter and hot sauce mixture and whisk to combine. spread flour on a shallow plate for dredging. pat tenders dry with paper towels. dredge one tender in flour and shake to remove excess. dip in egg mixture and lift to let excess drip away. In one shallow bowl, whisk together the eggs and milk. place the regular breadcrumbs in a second bowl and the panko breadcrumbs in a third bowl. 3. working with one chicken strip at a time, dunk in the egg mixture, shaking off the excess. 4. roll it around in the regular breadcrumbs, making sure to coat completely. 5. Season the strips of chicken with salt and pepper and add to a large bowl. top the chicken pieces with the buttermilk and buffalo sauce. the chicken should be fully submerged. cover the bowl with plastic wrap and transfer to the refrigerator. let the chicken chill and marinate for a minimum of 3 hours, up to 48 hours. Add tenders, spaced apart, to the n sheet pan on top of cooling rack. press any leftover crumbs on top of the chicken. generously spray the side of the tenders facing you with cooking spray. (we'll spray the other side later.) bake: place entire sheet pan in the center of the oven and bake for 10 minutes.
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