BUFFALO’S BACK BOYEEEES (and girls) with these easy Homemade Baked Buffalo Chicken Tenders. There’s this weird thing that happens every time Dave tells me that he’s gonna be late at work and that I should eat dinner without him. I instantly think “Buffalo Chicken time!”. Not that he doesn’t like buff chick, but he doesn’t love it nearly as much as I do. So while he slaves away at work, I sit home with the remote all to myself, and Frank’s hot sauce all over my face.
Don’t tell him – mmkay?
Last night, I had these chicken tenders sittin’ in the fridge that I wasn’t 100% sure what I was gonna do with. So I made them into these magically delicious Buffalo Chicken Tenders, on the table in 30 minutes, maybe a millisecond less! I cut them up, threw them on a salad – Dave? Dave who? (JK I totes love eating dinner with him).
These are perfection. I’ve made a lot of chicken fingers in my time, and the thing I love about these is that the batter actually stays on! Having them propped up on the wire rack vs. directly on the foil really helps them to not get all soggy on the bottom. You could make these on a Sunday and bring them to work for the week – make them for the kids – did I mention football season was looming? Nothing says ‘touchdown’ like buffalo goodness! Store and restaurant tenders will never taste the same. And since they’re baked instead of fried, you can have an extra fingah (or two).
They’re fingahhh lickin’ goooood ma’ fraaaaans.