A traditional buttermilk mixture with vinegar and hot sauce makes these Buffalo baked chicken tenders tasty. Panko crumbs make them extra-crispy!
What You Need
Original recipe yields 16 servings
3 Tbsp. low-fat buttermilk
3 Tbsp. hot pepper sauce, divided
3 Tbsp. HEINZ Distilled White Vinegar, divided
2 lb. chicken tender s
2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
2/3 cup KRAFT Natural Blue Cheese Crumbles
1-1/2 cups panko bread crumbs
1/4 tsp. garlic powder
1/2 tsp. ground red pepper (cayenne)
2 cups each carrot and celery sticks
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Let's Make It
Heat oven to 400ºF.
Mix buttermilk and 2 Tbsp. each hot sauce and vinegar in large bowl until blended. Add chicken; toss to coat. Refrigerate 10 min., stirring occasionally.
Meanwhile, mix remaining hot sauce and vinegar until blended; set aside. Combine sour cream and blue cheese; refrigerate until ready to serve.
Place bread crumbs and garlic powder in shallow dish. Drain chicken; discard buttermilk mixture. Dip chicken, 1 piece at a time, in crumb mixture, turning to evenly coat both sides of each piece. Place in single layer on baking sheet sprayed with cooking spray; sprinkle with red pepper.
Bake 20 min. or until done. Transfer to platter; drizzle with vinegar mixture. Serve with vegetables and blue cheese dip.
The chicken tenders can be refrigerated in the buttermilk mixture up to 1 hour before baking as directed.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.