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Baked Buffalo Tenders

Try this healthy, kid-friendly recipe for your next game-day get together.
By Susan Benton
Baked Buffalo Tenders

Baked Buffalo Tenders
 
Prep Time
Cook Time
Total Time
 
Try this healthy, kid-friendly recipe for your next game-day get together.
Author:
Recipe Type: Main
Ingredients
  • 1.5 lbs boneless skinless chicken breasts; cut into similarly sized strips (for even cooking and all.)
  • 2 6 oz containers nonfat Greek yogurt
  • ½ cup crumbled bleu cheese (reduced fat, premium, gorgonzola….again, your call.)
  • 2 cloves crushed garlic
  • ⅔ cup buffalo sauce (We like Frank’s RedHot) plus extra for dipping
  • 1 ½ cups bread crumbs (Use store bought, seasoned or plain, homemade…any will do.)
  • Salt and Pepper
  • Cooking Spray
  • Carrot and celery sticks (optional)
Instructions
  1. The method is really pretty simple. Preheat your oven to 400 degrees. In a medium bowl, prepare the homemade dressing by combining one container of the Greek yogurt with the bleu cheese, garlic, and mix well then set aside.
  2. Cut the chicken into strips and season with a little salt and pepper. Set aside roughly ⅓ of the chicken for your little picky eaters.
  3. In a shallow dish add the remaining chicken and cover with the buffalo sauce. Meanwhile, spread the breadcrumbs onto a plate.
  4. See where I am going with this? Starting with the plain batch of chicken first, dip the strips into Greek yogurt and then dredge in breadcrumbs.
  5. Arrange on a cooking sheet lightly sprayed with cooking oil. Repeat the yogurt and bread crumb dredge using the buffalo soaked chicken next. Lightly spray all breaded strips with cooking oil and bake at 400 for 13-17 minutes or until chicken is no longer pink. Feeds 3-4.
  6. At this point you can serve ‘em up as dippers in the dressing along with carrots and celery, or try getting creative by making buffalo chicken wraps. We like to use whole grain tortillas, adding fresh lettuce, chopped tomato, sliced red onion, and of course the bleu cheese dressing along with the extra buffalo sauce, creating (fairly) guilt free spicy wraps, while our little guy munches on the plain baked strips and carrot sticks. Hey, to each their own.
Susan Benton

Susan Benton

Susan Benton is the go to resource for foodies visiting Pensacola to Panama City Beach. She is a food and travel journalist with published articles and photography in many local, regional and national publications. Her website is 30AEATS.com where she writes about the secrets of Gulf Coast food.

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Originally Published: October 8, 2013

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