These fingies are all kinds of epic. They’re the juiciest, most insanely flavorful buffalo tenders I’ve ever had. The awesomeness is largely due to the fact that the chicken tenders are marinated in ranch dressing, so each fiery bite has a layer of tangy ranch baked in.
Total Time
1hr
5.0
2 Ratings
Author: Domesticate Me
Servings:
4
Ingredients
•
1 1/2
cups
Nonfat Plain Greek Yogurt
•
1
tsp
Dried Parsley
•
as needed
Dried Dill Weed
•
as needed
Simply Organic Garlic Powder
•
1
tsp
Kosher Salt
•
as needed
Ground Black Pepper
•
as needed
Smoked Paprika
•
1
lb
Chicken Tenders
•
1
cup
Whole Wheat Panko Breadcrumbs
•
1
cup
Frank's® RedHot® Sauce
Cooking Instructions
1.
To make the ranch dressing, combine Nonfat Plain Greek Yogurt (1 1/2 cups), Dried Parsley (1 tsp), Dried Dill Weed (as needed), Simply Organic Garlic Powder (as needed), Kosher Salt (as needed), Ground Black Pepper (as needed), and Smoked Paprika (as needed).
2.
Place Chicken Tenders (1 lb) in a large Ziploc bag. Add 3/4 cup of the ranch and seal the bag, removing as much air as possible. Squish the chicken and dressing around, making sure that each tender is well coated. Refrigerate for 30 minutes.
3.
Preheat the oven to 350 degrees F (180 degrees C).
4.
Spray a wire rack with cooking spray and place it on top of a baking sheet. Set aside.
5.
Place the Whole Wheat Panko Breadcrumbs (1 cup) in a shallow bowl with Kosher Salt (as needed).
6.
One at a time, remove the chicken tenderloins from the bag and dredge them in the bowl of breadcrumbs. Use your fingers to gently press the breadcrumbs onto the chicken tenders. Transfer the breaded tenders to the prepared wire rack.
7.
Bake your tenders for 25 minutes until golden and cooked through.
8.
Heat the Frank's® RedHot® Sauce (1 cup) in a pan. When hot, remove from the heat and add a few chicken tenders at a time. Use tongs to make sure they get completely coated in the sauce.
9.
Transfer chicken tenders to a plate and serve immediately with the reserved ranch. Enjoy!
Nutrition Per Serving
CALORIES
234
FAT
0.6 g
PROTEIN
33.4 g
CARBS
20.0 g
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