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 Tbsp. Butter
- 1/2 Cup Franks Original Hot Sauce
- 1 Tbsp. 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.
