It seems kind of funny to me how one day out of the blue my outlook on food changed. I can't really remember the particular day it happened, but it did. I had a pretty hefty list of foods that I wouldn't eat because I swore I didn't like them. Then, it's like I woke up one morning and I decided I was going to try those foods again. (Yes, friends...I had strayed from the core principles behind The Two Bite Club. Shameful, I know.)
Now I feel like I'm Mrs. Adventure when it comes to food. I'm like that little boy Mikey from the Life commercials back when I was a kid. "Give it to Becky. She'll eat anything!" Except sushi. Still trying to warm up to sushi.
ANYWAY, let's get back on track here.
Buffalo anything was on that list of foods I wouldn't eat. I'm still not a huge fan of foods that are drenched in buffalo sauce, so this recipe is kind of perfect for me. You get the buffalo flavor and that tasty tang, but none of the messy drippiness. That's not to say that if finger-licking is your thing you can't douse 'em in the sauce after cooking them, because that works, too, but at least with this recipe you have the option either way.
So, grab a napkin (or 12 if your feeling saucy) and dig in!
- 1 lb boneless skinless chicken breasts, cut into tenders
- ½ cup flour
- 1 egg
- 2 tbsp buffalo wing sauce (I'm a fan of Frank's)
- ⅔ cup dry breadcrumbs
- 1 tbsp steak seasoning (I used McCormick's Montreal Steak Seasoning which my husband thinks is a little salty, but he's super sensitive when it comes to salt, so whatever...)
- 4 tbsp olive oil
- Preheat oven to 400°.
- Line up 3 separate bowls. In the first, put the flour. In the second, put the one egg beaten with the 2 tbsp of wing sauce. In the third, put the breadcrumbs combined with the steak seasoning.
- Dredge the chicken tenders in the flour, shaking off any excess, then dip in the egg mixture, and finally coat with the breadcrumb mixture pressing the breadcrumbs onto the chicken well. Repeat with all of the tenders.
- In a large frying pan, heat 2 tbsp of the olive oil over medium high heat. Place half of the chicken tenders into the pan and fry for about 4 minutes. Flip them over and fry the other side for about 3 minutes. A nice crispy crust should now be on the chicken! Remove the chicken tenders to a foil lined baking sheet.
- Add the remaining 2 tbsp of oil to the pan and repeat step 4 until all of the chicken had been fried.
- Finish cooking the chicken tenders in the preheated oven for 5-7 minutes.
- Source: Adapted from Crispy Buffalo Chicken found on Can You Stay For Dinner?
- Also pictured: Zucchini Tots