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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 393.1
  • Total Fat: 5.0 g
  • Cholesterol: 136.9 mg
  • Sodium: 358.3 mg
  • Total Carbs: 24.8 g
  • Dietary Fiber: 2.5 g
  • Protein: 59.3 g

View full nutritional breakdown of Baked Buffalo Chicken Tenders calories by ingredient
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Baked Buffalo Chicken Tenders

Submitted by: BUFFETROXS

Introduction

This is a simple, healthy way to make buffalo chicken tenders at home. Quick and easy... This is a simple, healthy way to make buffalo chicken tenders at home. Quick and easy...
Number of Servings: 4

Ingredients

    Plain Bread Crumbs
    Cayenne Pepper
    Frank's Hot Sace
    Garlic Powder
    Red Pepper Flakes
    Chicken Breasts



    This recipe was made originally using 3 chicken breasts and made about 3 good sized portions. I would estimate 1 chicken breast per person.

Directions

First, slice the chicken breasts into tenders or chunks. I also pounded them down so they would be thin and absorb the hot sauce more. Marinate the chicken in Frank's Hot Sauce (the longer you marinate it, the spicier they will be!). Mix the bread crumbs, garlic powder, cayenne pepper and red pepper flakes in a dish. I just estimated the amount of seasoning based on how spicy I wanted it. The more cayenne you put, the hotter it is going to be. Take the chicken from the hot sauce and coat it on both sides in the bread crumb mixture. Place the chicken on a cookie sheet (you might want to spray a little Pam or put down foil if your sheet tends to stick). To make extra spicy, drizzle a little more hot sauce over the top of the chicken. Bake at 375 for 15 minutes, flipping 1/2 way through. Next, put the oven on broil for the last 2-5 minutes to make them crunchy.

Number of Servings: 4

Recipe submitted by SparkPeople user BUFFETROXS.






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Member Ratings For This Recipe

  • Loved it! My husband went back for 'seconds' and was disappointed to find that I had made only enough for one serving apiece. Guess I will have to make extra, next time! Thanks! - 11/28/10

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