Description
Crispy, crunchy, tender chicken strips in a delicious Buffalo sauce. Great for game day, appetizer or a meal. Try serving them on a toasted brioche bun with lettuce and tomato.
Ingredients
Scale
- 1 lb. chicken tenderloins, tendon removed
- 3-4 cups cornflake cereal (before crushing)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- sea salt and pepper to taste
- 1 cup flour
- 2 large eggs
- 1/4 cup milk
For the Buffalo Sauce:
- 4 tablespoons butter
- 1/2 cup Franks Original Hot Sauce
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
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.
- Dip each tenderloin first the in flour (shaking off excess), then into the egg and lastly into the cornflakes (this can get messy).
- Place onto the baking sheet.
- Bake on the center rack for 10 minutes. Turn the strips over and cook another 10 minutes.
- Using tongs, dip each tender into the warm buffalo sauce and place on a serving platter.
- Pour remaining sauce over the tenders if desired.
- Prep Time: 10 min
- Cook Time: 20 min
