Sticky Buffalo Chicken Tenders
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 pound boneless skinless chicken breasts, pounded to ½" thickness
  • ¼ cup flour
  • 3 eggs
  • 1 cup Italian Seasoned Panko breadcrumbs
  • ½ cup brown sugar
  • ⅓ cup Frank's Red Hot Sauce
  • ½ teaspoon Garlic Powder
  • 3 tablespoons water
  1. Preheat oven to 425 degrees and spray a baking sheet with non-stick cooking spray or line with silicone baking mats.
  2. Cut boneless skinless chicken breasts into strips or chunks (we find chunks hold coating better).
  3. Add the chicken into a large Ziploc bag that contains just the flour.  Shake to coat.
  4. Place Panko breadcrumbs into a shallow bowl. In another shallow bowl, whisk eggs until combined well.
  5. Dip flour coated chicken into eggs, then into Panko breadcrumbs to coat.
  6. Place coated chicken on the prepared baking sheet. Spray tops with non-stick cooking spray.
  7. Bake for 15 minutes for nuggets or 20 minutes for strips or until chicken is browned and cooked through.
  8. While chicken is in the oven, you will make your sauce mixture.
  9. In a medium saucepan, bring the brown sugar, garlic powder, water and Frank's red hot sauce to a boil. Remove from heat and stir well.
  10. When chicken is cooked through, remove from the oven and toss with sauce. This will just coat the chicken.
Recipe by You Brew My Tea at