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Appetizers

Crispy Baked Buffalo Chicken Tenders

photo by:kraft
A traditional buttermilk mixture with vinegar and hot sauce makes these Buffalo baked chicken tenders tasty. Panko crumbs make them extra-crispy!
time
prep:
20 min
total:
40 min
servings
total:
16 servings

What You Need

3
Tbsp.  low-fat buttermilk
3
Tbsp.  hot pepper sauce, divided
3
Tbsp.  white vinegar, divided
2
lb.  chicken tenders
2/3
cup  BREAKSTONE'S or KNUDSEN Sour Cream
2/3
cup  KRAFT Natural Blue Cheese Crumbles
1-1/2
cups  panko bread crumbs
1/4
tsp.  garlic powder
1/2
tsp.  ground red pepper (cayenne)
2
cups  each carrot and celery sticks

Make It

HEAT oven to 400ºF.

MIX 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, mix remaining hot sauce and vinegar until blended; set aside. Combine sour cream and blue cheese; refrigerate until ready to serve.

PLACE bread crumbs and garlic powder in shallow dish. Drain chicken; discard buttermilk mixture. Dip chicken, 1 piece at a time, in crumb mixture, turning to evenly coat both sides of each piece. Place in single layer on baking sheet sprayed with cooking spray; sprinkle with red pepper.

BAKE 20 min. or until done. Transfer to platter; drizzle with vinegar mixture. Serve with vegetables and blue cheese dip.

Kraft Kitchens Tips

Note
The chicken tenders can be refrigerated in the buttermilk mixture up to 1 hour before baking as directed.
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