It only seems like yesterday we were adjusting the spices in recipes so that they were more palatable for the boys to eat. Now, they tell us things aren't hot enough ( I think this has to do with age more than actual taste 😉).
When I saw this recipe, I knew it would be a hit. What I didn't expect was for it to be as good as it was! We all thought this was just as good, if not better, than a casual dining restaurant. The flavors are all there, without the breading or greasiness.
These tenders come together quickly, which is great for a weeknight meal. I did not have chicken tenders so cut up chicken breasts. I would not make that mistake again. The chicken breast strips started to fall apart a bit, so while the taste was there, it would have been better to have intact chicken tenders. I had help from Younger making these. He did the entire prep except for cutting up chicken breasts.
Today is a two-fer as I am also including a link to our FAVORITE Blue Cheese Dressing. The Blue Cheese dressing is a must when serving these tenders.
Younger's Thoughts: The sauce is excellent! You should just add a lot more sauce then recipe calls for.
Buffalo Chicken Tenders
1¼ pounds chicken tenders
2 Tablespoons all-purpose flour
1/4 teaspoon pepper
3 Tablespoons butter
5oz bottle Louisiana-style hot sauce, we used Franks
2½ teaspoons Worcestershire sauce
1/2 teaspoon dried oregano
1 teaspoon garlic powder
Blue Cheese Dressing
Mix the hot sauce, Worcestershire sauce, oregano, and garlic powder.
Toss chicken with flour and pepper (I do this in a plastic, zip-top bag). In a large skillet, heat 1 Tablespoon butter over medium heat. Add half the chicken; cook until no longer pink, 4-6 minutes per side. Remove from pan. Repeat with remaining chicken and 1 Tablespoon butter.
In the same skillet, melt remaining butter; stir in hot sauce mixture. Add chicken; heat through, turning pieces to coat.