Buffalo Chicken Tenders

This is one of Francie's most requested meals. Chicken tenders can be boring, but homemade tenders are delicious. Even more so when prepared Buffalo Style! Serve with a side of celery, carrots and blue cheese dressing.

Buffalo Chicken Tenders:

INGREDIENTS

• 1 pound boneless chicken tenderloins 
• 1/4 cup all-purpose flour 
• 1/2 cup Frank's® RedHot® Buffalo Wings Sauce + more for drizzling
• 1 cup panko breadcrumbs 
• 1/4 cup vegetable oil 

DIRECTIONS

1. PLACE chicken and flour in large resealable plastic bag; toss to coat. Place wings sauce in shallow dish. Place panko in separate shallow dish. Dip the floured chicken into buffalo wings sauce, then into panko, turning to coat well.
2. HEAT oil in 12-inch nonstick skillet over medium-high. Cook chicken 6 to 8 minutes or until cooked through and crispy, turning once.
3. Drizzle or TOSS chicken in extra Buffalo Wings Sauce for those who like it hot. Serve immediately.

Notes:

Make sure you use the Buffalo WING sauce, not the straight hot sauce. These can be made in the air fryer if you don't want to fry in oil. I like Marie's Blue cheese dressing, or check out the homemade version from my Cobb Salad Post.


Modifications:
Low Carb: use less bread crumbs
Gluten Free: Use Gluten Free Panko (I love Kikkoman GF Panko if you can find it)
Vegan: ???
Pescatarian: Try using shrimp
Picky Kids: Dip their tenders in traditional beaten egg instead of buffalo sauce.