Originally posted March 28, 2016

buffalo chicken tenders


  • 1 lb. boneless chicken tenders
  • 1/4 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup panko
  • 1/2 cup vegetable oil
  • 1/4 cup butter
  • 1/2 cup Frank's RedHot Original sauce
2-3 servings


Dredge the chicken in the flour. Dip it into the beaten egg. Then coat it well in panko. Repeat until all the chicken is covered. Set aside.

Heat the butter in a microwave-safe bowl. Add the Frank's sauce. Whisk. Set aside.

Heat the oil in a large skillet over medium-high heat. Cook each piece until golden brown on both sides.

Toss the chicken tenders in sauce, or serve with sauce on the side.

30 minutes



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Adapted from

Frank's RedHot
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