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Buffalo Chicken Tenders with Avocado Ranch Sauce
servings
Ingredients
  1. 2 cups Breadcrumbs, Panko
  2. 2 tbsp Olive Oil
  3. 1/2 cups Flour, All-purpose
  4. 1 tsp Garlic Salt
  5. 3 large Egg
  6. 1 tbsp Water
  7. 1 tbsp Honey Mustard
  8. 1/2 tsp Paprika
  9. 1/4 tsp Dried Thyme
  10. 1 1/4 lb Chicken Breast, Boneless & Skinless cut into strips and seasoned with salt and pepper
  11. 1/2 cups Hot Sauce Frank\'s
    12. Avocado Ranch Sauce
  12. 1/4 cups Ranch Dressing
  13. 1 medium Avocado ripe, mashed
  14. 1 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.