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Appetizers

Baked Buffalo Chicken Tenders

photo by:kraft
No bones about it: these Baked Buffalo Chicken Tenders are awesome—thanks to a from-scratch blend of buttermilk, vinegar, and hot pepper sauce.
time
prep:
20 min
total:
40 min
servings
total:
8 servings

What You Need

3
Tbsp.  low-fat buttermilk
3
Tbsp.  hot pepper sauce, divided
3
Tbsp.  white vinegar, divided
2
lb.  chicken tenders
1-1/2
cups  panko bread crumbs
2/3
cup  BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
2/3
cup  ATHENOS Crumbled Blue Cheese
1/2
tsp.  ground red pepper (cayenne)
2
cups  carrot sticks
2
cups  celery sticks

Make It

HEAT oven to 400ºF.

WHISK buttermilk and 2 Tbsp. each hot sauce and vinegar in large bowl until blended. Add chicken; toss to coat. Refrigerate 10 min., stirring occasionally.

MEANWHILE, place bread crumbs in shallow dish. Mix remaining hot sauce and vinegar in small bowl. Mix sour cream and blue cheese; refrigerate until ready to serve.

REMOVE chicken from buttermilk mixture. Dip chicken, 1 piece at a time, in crumb mixture, turning to evenly coat. Place in single layer on baking sheet sprayed with cooking spray. (Discard any remaining buttermilk mixture and crumbs.) Sprinkle both sides of chicken evenly with red pepper.

BAKE 20 min.; transfer to platter. Drizzle with hot sauce mixture. Serve with carrots, celery and blue cheese dip.

Kraft Kitchens Tips

Make Ahead
Chicken can be marinated in refrigerator up to 1 hour before baking as directed.
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