Buffalo Chicken Tenders for One

Buffalo Chicken Tenders for One

 Ever get a craving for Chicken tenders around lunchtime, or want a few for dinner. Well, you're not alone I've craved them many times which is why I've come up with this quick recipe to satisfy my cravings.  Quick simple and very easy to make. Let's start cooking. 

Ingredients: 

1/4 cup breadcrumbs (I like panko breadcrumbs)

3 tablespoons of Grated Parmesan Cheese (I substitute with Ramano Cheese to liven things up a bit)

1 teaspoon Italian seasoning

1/8 teaspoon garlic powder

1/8 teaspoon salt 

1/8 teaspoon ground black pepper

3 tablespoons melted butter

3-4 chicken tenders

Buffalo Sauce 

Ingredients

1 cup Unsalted Butter

2 teaspoons Garlic Powder

½ teaspoon Onion Powder

½ teaspoon Worcestershire Sauce

1 teaspoon White Vinegar

1 ½ cups Cholula Original Hot Sauce

1 tablespoon Honey (optional)

Instructions: 

Preheat oven to 400 degrees F (200 degrees C)  

In a bowl combine breadcrumbs, Parmesan Cheese, Italian Seasoning, Garlic powder, Salt and Pepper, and set aside. 

In a small microwavable dish, melt the butter, then dip your chicken tenders in the butter then into the dry ingredient bowl and place on a cookie sheet. then Bake for approximately 20 minutes. 

Meanwhile, make your buffalo sauce. 

Mix the melted butter, hot sauce, and other ingredients in a bowl, and whisk together until a smooth liquid. For a spicier sauce, add 3 tablespoons of Tabasco sauce to the mix. I prefer a milder sauce which this makes. 

I usually make the buffalo sauce the night before to allow the flavors to blend together, and I place it in the fridge to get cold enough to enhance the Chicken Tenders.  Some people like to bathe the chicken in the sauce before serving, I prefer to use the sauce as a dipping sauce this way I can control the intensity of the flavor on the chicken. Serve with a dipping side of Blue Cheese or Ranch Dressing and some celery sticks. You've got a good meal. You can also make extra Chicken tenders and freeze them for up to a month in a ziplock or vacuum seal bag.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Graduating with an Associate of Arts from Pheonix University, then a degree in Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft, and is currently studying for her Ph.D. degree in Criminology, her portfolio includes coverage of politics, current affairs, elections, history, and true crime. In her spare time, Elizabeth is also a gourmet cook, life coach, and avid artist, proficient in watercolor, acrylic, pen and ink Gouache, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 6 various blogs from art to life coaching, to food, to writing, and opinion or history pieces each week.