Half Baked Harvest's Baked Buffalo Chicken Tenders {So Crunchy & Delicious}

I bought the latest cookbook from Tieghan Gerard at Half Baked Harvest, Quick And Cozy and this recipe for Baked Buffalo Chicken Tenders is THE RECIPE that appealed to me most. 

 

I know it seems kinda silly, but in the cookbook they look perfect crunchy and coated and delicious sauce and I wanted to try them out to see if a BAKED Buffalo Chicken Tenders could be crunchy and delicious.

I'm here to tell you...THESE ARE DELICIOUS! In fact, they're so crunchy that's all you could hear when my family was devouring these! 

So look, buy yourself about 2 pounds of chicken tenders. The make your cornflake coating with cornflakes, Parmesan, paprika, onion powder, garlic powder, and salt and pepper. Crack two eggs, whipping them about, stir in Frank's RedHot. Dip your tenders in the egg, then the cornflake coating and the place on a parchment paper covered baking sheet. Spring with olive oil. Bake at 425F for 10 minutes, flip the tenders. Spray the other side with olive oil and bake another 10 minutes. Place the baked tenders on a cooling rack and brush the homemade buffalo sauce on. Serve on a platter with Blue Cheese, Ranch, Buffalo Sauce and carrots and celery. Watch them disappear!

I think the secret to getting these tenders so crunchy is pulverizing the cornflakes to bits in a food processor or blender and then spraying the tenders on both sides prior to baking. 

Give these a try, you won't be disappointed! 

Baked Buffalo Chicken Tenders

Adapted from Half Baked Harvest Quick & Cozy

by Tieghan Gerard

Serves 4-6

6 cups cornflakes

1/3 cup freshly grated Parmesan cheese

1 teaspoon smoked paprika

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

salt

2 large eggs

2 tablespoons hot sauce (Frank's RedHot)

2 pounds bonesless, skinless, chicken breast tenderloins

olive oil

Homemade Buffalo Sauce (recipe down below)*

Chopped fresh chives or green onions, for serving

Blue Cheese or Ranch Dressing, for serving

Note: In her book, Tieghan says if you want an extra thick coating on the chicken to double dredge the chicken by doubling the amount of coating and dipping the chicken back through the eggs, the the crumbs, a second time. 

Preheat the oven to 425F. Line a bakingi sheet with parchment paper. In a food processor, combine the cornflakes, Parmesan, paprika, onion powder, garlic powder, and a pinch of salt. Working in batches, if necessary, process into fine crumbs, 30 to 45 seconds. Alternatively, combine the ingredients in a large zip-top bag, seal it, and crush using your hands and/or a rolling pin. Transfer to a shallow bowl. Beat the eggs and hot sauce together in a large bowl. 

Dip the chicken into the egg mixture and turn to coat, allowing excess to drip off. Dredge the chicken through the crumbs, covering to coat and pressing to adhere. Arrange on the prepared baking sheet. Lightly brush with olive oil.

Bake the chicken, flipping once halfway through, until cooked through and crisp all over, about 20 minutes.  

Homemade Buffalo Sauce

Adapted from Half Baked Harvest's Quick & Cozy

by Tieghan Gerard

Makes about 1 cup

1/2 cup hot sauce (Frank RedHot's)

8 tablespoons (1 stick) salted butter, melted

1/2 teaspoon sweet paprika

1/2 teaspoon smoked paprika

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon black pepper

In a small bowl or lidded glass jar, combine the hot sauce, butter, paprikas, onion powder, garlic powder, salt and pepper. Whisk vigorously to combine. Store refrigerated for up to 2 weeks. 

Transfer the chicken to a serving platter. Drizzle the buffalo sauce over the top. Garnish with chives or other herbs and serve with Blue Cheese or Ranch Dressing alongside for dipping. 

Family Favorites @ IHCC!