Crispy Buffalo Chicken Tenders
Make the best Crispy Buffalo Chicken Tenders with a sticky and spicy glaze seasoned with garlic, paprika, and parsley with plenty of crunch from crushed cornflakes and sweetness from honey.
Servings 6 servings
Ingredients
- 2 lbs. boneless chicken tenderloins, organic (See Notes!)
- 2 tsps sea salt, divided
- 2 tsps black pepper, divided
- 2 tsps garlic powder, divided
- 2 tsps smoked paprika, divided
- 2 tsps dried parsley, divided
- 2 cups hot buffalo sauce + 2 Tbsps, divided! (Store-bought or Homemade!)
- 2-3 cups finely crushed corn flakes
- 3 Tbsps organic all-purpose flour (I use Bob's Red Mill)
- 1/4 cup honey (See Notes!)
Instructions
- In a large bowl, add the chicken strips, 1 tsp of EACH: sea salt, black pepper, garlic powder, smoked paprika, + dried parsley, along with 2 Tbsps buffalo sauce, tossing everything together well to coat. Let chill in the refrigerator (covered) for at least 15 minutes to marinate.
- Pre-heat the oven to 425 degrees Fahrenheit and prep a large baking sheet lined with parchment paper.
- Remove chicken from the refrigerator and let sit at room temp. for 5 or so minutes.
- In a separate large bowl, add the crushed corn flakes, flour, and remaining seasonings together and stir until well combined.
- Now, take a piece of chicken, place it into the corn flake mixture, mixing it around and ensuring that it's fully coated, and then place it onto the prepared baking sheet. Repeat until all strips are coated.
- In a small bowl, mix together remaining buffalo sauce and honey until combined. Set aside.
- Lightly brush or spray tops of chicken with olive oil and bake them for 15 minutes before topping them with buffalo sauce mixture and bake for another 15 minutes or until golden brown and fully cooked through and buffalo sauce has "baked onto chicken".
- Remove from oven, let cool for 5 minutes, and sprinkle with dried parsley, if desired.
- To serve, enjoy chicken tenders with your favorite condiment or dipping sauce. Tenders can also be served in a salad, sandwich, taco, pizza, etc.
- Bon Appetit!
Notes
STORAGE: Place any leftover ingredients in a tightly sealed container in the refrigerator for up to 3 days. Reheat in the oven for best results.
MAKE AHEAD: All ingredients can be made and individually stored as meal prep (up to 2 days prior) and assembled when ready to serve. Be sure to seal crushed corn flakes + seasoning mixture in a nicely sealed zip loc bag, kept at room temp.
CHICKEN: If you don’t have chicken tenderloins, you can always use 2-3 medium chicken breasts, slicing them long-way into medium-thick strips.
HONEY: You can always substitute honey with maple syrup or Agave.