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Tuesday, February 28, 2017

Why Chicken Tenders are More Tempting than a Cinnabon

Well, they really aren't, are they? But we do love fried chicken, right? Well, this is waist-friendly AND delicious.

I love making this in advance and having it in the fridge. I can snack on a piece of chicken or put it over a delicious salad which is what I'm doing this week.


  • 1 package chicken tenders
  • 1/2 cup buttermilk (I never have this so I use 1/2 cup milk mixed with 1/2 tbsp vinegar)
  • 1 1/2 tbsp Dijon mustard
  • 2 garlic cloves, minced
  • 2 tsp Franks Hot Sauce
  • 1 cup flour
  • 1 tsp paprika
  • 1 tsp ground thyme
  • 1 tsp baking powder
  • 1/8 tsp kosher salt
  • 1/2 tsp black pepper


  1. Heat oven to 425℉.
  2. In a shallow bowl, whisk together the buttermilk, mustard, garlic and hot sauce. Add the chicken and let it hang out.
  3. Put the flour, paprika, thyme, baking powder, salt and pepper in a storage bag.
  4. Line a baking sheet with parchment paper and spray with cooking spray.
  5. Place 2 chicken tenders at a time in the storage bag. Close and shake. Remove the chicken, shaking off any excess flour and place it on the baking sheet.
  6. Coat the top of the chicken with cooking spray.
  7. Bake about 30 minutes.

When you take the baking sheet out of the oven, just let it sit for a while. If you try to take the chicken off right away, the outside coating will crumble. Once it's cooled, use a spatula (Spatula on Fire! Sorry! HAHA) to remove the chicken.


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