Breaded Buffalo Chicken Tenders

This meal deserves the title "Make Your Own Take Out." Rachael Ray would be proud of me. :) Crispy, juicy, tender and spicy, you will definitely want to make these Chicken Tenders for dinner this week! The best part of this recipe is the heat level is completely in your control. In fact, if you're not a fan of hot sauce, just skit the last steps. 

I hope to put this dish in our regular meal rotation--it's that good! 

Breaded Buffalo Chicken Tenders
recipe by adorkablerecipes.blogspot.com
Yields: 2 large portions (easily doubled)

Ingredients

2 large boneless, skinless chicken breasts

1/4 cup flour

1 egg 

1/8 cup (2 Tbsp) Italian bread crumbs

1/8 cup (2 Tbsp) corn meal 

1 Tbsp milk 

1 Tbsp grated Parmesan cheese

1 tsp black pepper

1/2-1 tsp chili powder 

1/2 tsp Italian seasonings 

1/2 cup hot sauce (your favorite brand/variety) 

Directions

Preheat oven to 400 degrees. Prepare a large baking sheet by spraying with non-stick cooking spray. 

Using a meat mallet or a heavy bottomed pan, pound the chicken breasts to 1/2 inch thickness. Slice into desired chicken tender sized strips. 

Pour the flour in shallow bowl.  

In a second shallow bowl, beat together egg and milk.

In a third shallow bowl, stir together bread crumbs, cornmeal, Parmesan cheese, and seasonings. 

Working in assembly-line fashion, dip each chicken strip into the flour to coat, then the egg, then the seasoning. Arrange strips on the baking sheet. Bake 15-20 minutes or until juices run clean.

Remove baking sheet from the oven. Pour the hot sauce in a small bowl. Use kitchen tongs to dip the chicken tenders into the hot sauce--coat thoroughly. Place chicken bake on the baking sheet and cook another 4 minutes, turn over chicken and cook for a final 4 minutes.

Serve alongside Zesty Potato Wedges.