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Buffalo Chicken Tenders with Avocado Ranch Sauce
25 minutes
Main Dish
0 of 0
0
576 cal/serving
tattooedmartha.com
Ingredients
  1. 2cups (≈216gestimated from: Bread crumbs, dry, grated, plain [cup]) Breadcrumbs, Panko
  2. 2tbsp (≈27gestimated from: Oil, olive, salad or cooking [tablespoon]) Olive Oil
  3. 1/2cups (≈62.5gestimated from: Wheat flour, white, all-purpose, enriched, bleached [cup]) Flour, All-purpose
  4. 1tsp (≈6gestimated from: Salt, table [tsp]) Garlic Salt
  5. 3large (≈150gestimated from: Egg, whole, raw, fresh [large]) Egg
  6. 1tbsp (≈14.8gestimated from: Water, tap, municipal [fl oz]) Water
  7. 1tbsp (≈15gestimated from: Salad dressing, honey mustard, regular [tbso (1 NLEA serving)]) Honey Mustard
  8. 1/2tsp (≈1.2gestimated from: Spices, paprika [tsp]) Paprika
  9. 1/4tsp (≈0.4gestimated from: Spices, thyme, dried [tsp, ground]) Dried Thyme
  10. 1 1/4lb (567glb → g) Chicken Breast, Boneless & Skinless cut into strips and seasoned with salt and pepper
  11. 1/2cups (≈112.8gestimated from: Sauce, ready-to-serve, pepper or hot [tsp]) Hot Sauce Frank\'s
    12. Avocado Ranch Sauce
  12. 1/4cups (≈60gestimated from: Salad dressing, ranch dressing, commercial, regular [tablespoon]) Ranch Dressing
  13. 1medium (≈201gestimated from: Avocados, raw, all commercial varieties [avocado, NS as to Florida or California]) Avocado ripe, mashed
  14. 1tsp (≈4.7gestimated from: Sauce, ready-to-serve, pepper or hot [tsp]) Hot Sauce
Steps
  1. 1 Preheat oven to 475 degrees F (246 degrees C) and line a baking sheet with foil. Lightly coat with olive oil and set aside.
  2. 2 Heat a large skillet over medium to high heat. Stir in olive oil and panko bread crumbs. Toast crumbs for 8-10 minutes, stirring constantly, until golden brown. Transfer to a plate.
  3. 3 On a separate plate, combine flour and garlic salt. In a shallow dish or bowl whisk together eggs, water, mustard, paprika, and thyme.
  4. 4 Dip a piece of chicken in the flour, coating all sides. Dip into the egg mixture letting the excess run off, and finally dip into the toasted panko crumbs. Gently press in the crumbs to fully coat. Place the chicken on the prepared baking sheet and repeat with remaining pieces.
  5. 5 Bake for 4-5 minutes, flip and bake another 4-5 minutes or until no longer pink or translucent in the center.
  6. 6 Drizzle with buffalo sauce and let them stand for a few minutes to absorb hot sauce and cool.
  7. 7 To make the dipping sauce, mix together ranch, mashed avocado, and hot sauce. You can make ahead, cover, and refrigerate until ready to use.
  8. 8 Squeeze a lime wedge over the chicken tenders and serve with avocado sauce.
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