Sounds weird, but not what you think…
Corn-flake fried chicken tenders flavored with Frank’s® Buffalo Wing Sauce!
Served with homemade diner style mac-n-cheese and bleu cheese dressing for dipping.
SO YUMMY if I say so myself!
The whole thing started with a stroll thru the hot sauce aisle – that started an immediate craving for wings. But being a bit lazy I decided that I didn’t want to deal with bones. So as I picked up some chicken tenders, I thought about how I would get a crisp exterior on them before tossing them in the tasty mix of hot sauce and margarine. (That’s tradition, don’t mess with tradition.)
As I was putting a box of corn flakes in the cart, I noticed on the back they had printed their recipe for “corn-flake” fried chicken. (If you haven’t tried this kind of fried chicken, try it.) So it was fate. I knew exactly how I would make my crisp chicken tenders. Buffalo-style.
I marinated my tenders in a mix of milk, hot sauce, salt and pepper. I think an hour is a minimum and longer would be better. Buttermilk would be good too, instead of milk, but who has that lying around?
Crush up plenty of corn flake cereal. It is good to have most of it pretty small, like bread crumbs, to get good coverage. But you also want some not as finely crushed so you have all the texture of the “crevices.” Now set up your stations: flour* – egg – crushed cereal. (standard breading technique, ya’ll) Tip: Let them rest on the rack for a few if you plan on shallow or deep-frying, so the coating can really adhere.
I was baking these – so I sprayed my pan and the rack I would be baking on with non-stick spray. Lay the tenders carefully on and now spray those with some “spray butter.” (This is a great – but – chemical- laden product that I keep on hand for “healthy” un-frying in the oven – you can lightly drizzle the tenders with some melted, organic, low-sodium, butter instead) It is important that the coating on the tenders have some kind of “fat” moisture so they will crisp up in the oven.
Bake in a preheated 375 degree oven for 30-40 mins depending on the size/thickness of your tenders. Watch carefully to be sure they don’t burn. Flip once if you dare – carefully – to crisp the other side. Drizzle with melted margarine-hot sauce mix and serve more on the side for dipping if you want.
The leftovers make spectacular sandwiches!!
The amounts I used…
2 lbs +/- boneless chicken tenders
1 cup milk
1/2 cup +/- hot sauce
*flour (or for gluten-free: use cornstarch or masa) for light dredging
3 1/2 cups corn flake cereal (measured pre-crush)
For the sauce:
1 stick of margarine and 3/4 cup +/- hot sauce – melt together on low in sauce pan