Ingredients
Chicken Tenders
- 2 lbs. organic chicken breast, cut into strips (cut lengthwise, or use tenderloins if preferred)
- 2 teaspoons sea salt, divided
- 2 teaspoons black pepper, divided
- 2 teaspoons smoked paprika, divided
- 2 teaspoons garlic powder, divided
- 2 teaspoons onion powder, divided
- 2 teaspoons dried parsley, divided
- 2 teaspoons dried thyme, divided
- 2 teaspoons dried oregano, divided
- 2 teaspoons dried basil, divided
- ¼ cup buffalo sauce (store-bought or homemade)
- 2 large organic eggs, beaten
- ¼ cup unsweetened almond milk (or whole milk)
- ½ cup organic all-purpose flour
- 2 cups organic cornflakes, crushed
- 1 cup breadcrumbs (plain or seasoned)
Buffalo Sauce
- 2 cups buffalo sauce
- 2 tablespoons unsalted butter
- 2 tablespoons raw honey
Instructions
1. Preparing the Chicken
Preheat the oven to 400°F. Line a large baking sheet with parchment paper and place a wire rack on top. This setup allows air to circulate around the tenders, ensuring an even crisp.
In a large bowl, add the chicken strips and season with 1 teaspoon each of sea salt, black pepper, garlic powder, smoked paprika, onion powder, thyme, oregano, basil, and parsley. Pour in the buffalo sauce and toss to coat. Let the chicken marinate for at least 5-10 minutes to absorb the flavors. For even better results, marinate overnight in the refrigerator.
2. Preparing the Coating
In one bowl, whisk together the beaten eggs and milk. In another bowl, combine the crushed cornflakes, breadcrumbs, and the remaining seasonings. Place the flour in a separate shallow dish.
3. Breading the Chicken
Dip each chicken strip into the flour, ensuring it is lightly coated. Shake off any excess. Next, dip it into the egg mixture, letting any excess drip off. Finally, coat it thoroughly in the cornflake and breadcrumb mixture. Press gently to help the coating adhere. Place the breaded tenders on the prepared baking sheet, leaving space between them.
4. Baking the Chicken
Lightly brush or spray the tops of the chicken tenders with olive oil or cooking spray. Bake for 30-35 minutes, flipping halfway through to ensure even crispiness. The tenders are done when they reach an internal temperature of 165°F and are golden brown.
5. Making the Buffalo Sauce
While the chicken is baking, prepare the buffalo sauce. In a large skillet over medium-high heat, melt the butter. Add the buffalo sauce and honey, stirring until fully combined. Bring to a slight boil, then reduce the heat to a simmer.
6. Coating the Chicken
Once the tenders are baked and crispy, remove them from the oven. Toss them in the buffalo sauce, ensuring they are well coated. For extra crispiness, return the coated tenders to the oven for 5 minutes.
Notes
- Ensuring Crispy Chicken: Using a wire rack while baking prevents sogginess by allowing heat to circulate evenly. If a wire rack is unavailable, flipping the tenders halfway through baking will help.
- Checking for Doneness: The best way to check if chicken is fully cooked is by using a meat thermometer. It should register at least 165°F in the thickest part.
- Adjusting Spice Levels: If the buffalo sauce is too spicy, mix it with a bit of melted butter or honey to mellow the heat.
- Making Cleanup Easier: Lining the baking sheet with parchment paper makes cleaning up simple and prevents sticking.
- Saving Time: To speed up prep time, use store-bought seasoned breadcrumbs instead of crushing cornflakes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes