Boneless Buffalo Tenders
Ingredients
| 1 cup | flour |
| 2 tsp | seasoned salt |
| 1/2 tsp | pepper |
| 1/2 tsp | cayenne pepper |
| 1/4 tsp | garlic powder |
| 1/2 tsp | paprika |
| 1 | egg |
| 1 cup | milk |
| 1 lb | boneless, skinless chicken breasts |
| 1/4 cup | Frank\'s Red Hot |
| 1 tbsp | butter |
| oil for fryer |
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Steps
- Slice chicken into bite-size strips (1"x 3")
- Combine flour, salt, pepper, cayenne pepper, garlic powder, and paprika in a large bowl. Whisk together the egg and milk in a small bowl.
- Dip each piece of chicken in the egg mixture, and then roll in the flour blend. Repeat so that each piece of chicken is double coated.
- Refrigerate breaded chicken for 20 minutes.
- Preheat fryer to 375 degrees
- Fry chicken in the hot oil, in batches. Cook until the exterior is nicely browned, and the juices run clear, 5 to 6 minutes a batch.
- Place chicken on wire rack above cookie sheet to drain off excess oil. Leave on until all chicken has been cooked.
- Combine hot sauce and butter in a small bowl. Microwave sauce on High until melted, 20 to 30 seconds. Pour sauce over the cooked chicken; mix to coat.
Note
Alternative is to bake chicken at 400 degrees in oven for 20 minutes