Oven-Fried Buffalo Chicken Tenders
What You Need
3 pounds boneless skinless chicken tenders
1/2 cup hot sauce
1/4 cup soy sauce
1/4 cup catsup
/2 teaspoon salt
1 tablespoon minced garlic (or to taste)
1/2 teaspoon cayenne pepper (or to taste)
1 1/2 cups bread crumbs, seasoned or plain
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
1/2 cup vegetable oil
Preheat oven to 425 degrees.
Rinse the chicken in cold water and pat dry with paper towels. Combine the marinade ingredients in a large bowl. Place chicken in the marinade for 10 minutes. (The chicken may be marinated the night before and stored covered in the refrigerator.) Put vegetable oil in a 9 x 13 inch baking dish and place in the oven to preheat the oil. Remove chicken from marinade and gently press chicken into the breadcrumb mixture, rolling well to evenly coat the chicken strips with crumbs. Remove baking dish from the oven and carefully place strips in the baking dish. Do not overlap the strips. Bake for 8 minutes. (If the oil starts to smoke, turn oven down to 375 degrees.) Turn the pieces and return to oven for 8 minutes. Serve with Bleu Cheese Dressing and celery stalks.