Buffalo Chicken Tenders (GF)

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One thing I miss from North America is the solid sports bar food.  I’ve resorted to making many of these guilty pleasures myself, however getting it *just right* can be a challenge!  The recipe below is the perfect spicy/tangy/crispy/tender recipe.  You’ll LOVE it, I promise!

For The Glutton’s

Buffalo Chicken Tenders


  • .5kg chicken tenderloin
  • 1/4 cup flour (cornflour to make it GF)
  • 1 tsp garlic powder
  • 1 tsp cayenne pepper
  • 3/4 cup panko breading
  • 1/2 tsp salt
  • 2 egg whites, beaten
  • 1 tbsp water


  • 1/2 cup Franks Red Hot sauce**
  • 1/4 cup butter, melted
  • 1/4 cup cream/buttermilk
  • 1 tsp horseradish cream
  • 1 tbsp Harissa Paste (optional)
  • 1 tbsp white vinegar
  • 1/3 cup ranch

**If you can get your hands on Franks brand, something generic with a little extra vinegar will do!


Preheat oven to 400F/200C.

Combine dry ingredients.  Dip chicken in egg wash, then into dry mixture.  Bake 8 minutes, turn, bake 7 minutes.  Remove from oven.


Combine wet ingredients, except ranch.  Toss chicken in spicy sauce, reserving 1/4 cup for later!


Return to oven for another 2 minutes.  plate and drizzle with remaining hot sauce and ranch.  Serve!



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