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!