Oven-Fried Buffalo Chicken Tenders
Celery-Apple Slaw
Ingredients
- ½ cup butter, melted
- ½ cup Buffalo sauce
- 1 tsp pepper
- 2 lb boneless, skinless chicken breasts
- 1 cup buttermilk
- 2½ cups cornflakes cereal
- 2 cups cheese-flavored crackers
- 1 Tbsp Montreal Steak seasoning
- ½ (16-oz) bottle Ranch dressing
Instructions
- Preheat oven to 450°F. Whisk together butter, Buffalo sauce, and pepper in a small bowl.
- Cut chicken into 1-inch-thick strips, and place in a large bowl; add buttermilk and ½ cup butter mixture. Toss.
- Combine cornflakes, crackers, and steak seasoning in a large zip-top plastic bag. Using a rolling pin or the back of your hand, crush mixture into fine crumbs; place in a shallow dish.
- Remove chicken from buttermilk mixture; dredge in cornflake mixture to coat, pressing gently to adhere. Place chicken in a single layer on a lightly greased wire rack on a rimmed baking sheet. Coat lightly with cooking spray.
- Bake 15 to 20 minutes or until chicken is browned and done. Drizzle with ½ cup butter mixture. Serve with Ranch dressing for dipping.
Side Dish Ingredients
- 3 Tbsp olive oil
- 3 Tbsp white vinegar
- 2 tsp honey
- 1 (16-oz) pkg tricolor coleslaw
- 4 stalks celery, thinly sliced
- 2 apples (preferably a sweet, crisp variety), chopped
- 3 Tbsp chopped fresh parsley
Side Dish Instructions
- Whisk together oil, vinegar, and honey in a large bowl. Add slaw, celery, apples, and parsley just before serving; season with salt and pepper to taste.
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