Oven baked buffalo chicken tenders with celery and blue ranch dipping sauce.
I've been having these huge hankerings for buffalo wings. I made tossed salads last week and topped them with grilled buffalo chicken breasts. It was yummy but I'm still having the cravings. There were 4 chicken thighs left over from last night's jambalaya so I decided to try making buffalo tenders. I looked at a few recipes but couldn't find what I was looking for so I kind of mixed a few ideas from an assortment of recipes and came up with this. This is quick and easy and I honestly didn't expect the first practice run to turn out this good!
This buffalo chicken hit the spot!
Buffalo Chicken Tenders
- 1 pound boneless, skinless chicken thighs, cut into strips (4 thighs)
- 1 tablespoon olive oil
- about 1/4 cup almond meal
- about 2 tablespoons Pamela's GF baking mix
- Salt and pepper and chili powder
- 1/4 cup Frank's RedHot Buffalo Wing Sauce
- celery sticks
- blue cheese and/or ranch dressing (I used Kraft)
Put the almond meal, baking mix and a few pinches of salt, pepper and chili powder in a plastic bag. Shake to mix well.
Place the chicken strips in a bowl and drizzle with the olive oil and toss to coat evenly.
Transfer the chicken to the plastic bag and shake shake shake.
Place the chicken strips on the baking sheet and bake in the preheated oven for about 12-15 minutes. Turn the chicken over. Return to the oven for 6-8 minutes.
While the chicken is cooking, pour the buffalo wing sauce into a small microwaveable bowl and warm in the microwave for about 30 seconds.
Transfer the chicken to a clean bowl, drizzle with the warm buffalo wing sauce and use tongs to toss the chicken until it's coated with the sauce. Place the chicken strips back on the baking sheet and return to the oven for another 5-6 minutes. Allow to cool on the baking sheet for a few minutes.
Serve with celery sticks and your choice of dipping sauce. I like a 50/50 mix of blue cheese and ranch dressing.