Buffalo Chicken Tenders (makes 16 tenders)


4 Boneless Skinless Chicken Breast (quartered-long ways)
Frank Hot Sauce
¼ TSP Cayenne Pepper
¼ TSP Salt
¼ TSP Black Pepper
1 Cup Flour
¼ TSP Cayenne Pepper
½ TSP Salt
2 Eggs, beaten


Step 1: Combine the first four ingredients and soak the chicken over night, or at least four hours.
Step 2: Combine flour, cayenne pepper, and salt in a medium bowl and beat eggs in a separate bowl.
Step 3: Remove chicken from marinade and dip in egg then flour mixture and set aside. Repeat until all chicken is done.
Step 4: Heat oil in frying pan. When oil is hot enough (sizzles when you drop a little flour in there) place some of the chicken in without overcrowding. Cook on both sides 4-5 minutes, until browned, and cooked through.

Freezing Instructions:

Cool completely then place on a pan in the freezer for one hour to flash-freeze. Once frozen place in a freezer bag, then place back in freezer.

Reheating instructions:

Take out the number of tenders you would like to prepare and place on a baking sheet into a 350 degrees oven for 20 minutes or until warmed through.

One comment on “Buffalo Chicken Tenders (makes 16 tenders)

  1. Pingback: Freezer Meals « New Knees at 31

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