Crispy Buffalo Chicken

This is a recipe that Walter I have both really enjoyed.

Courtesy of: Can You Stay for Dinner?

Ingredients:

• 1lb chicken tenders
• 1/2 cup flour
• 1 egg beaten with 2tbsp. hot sauce
• 2/3 cup break/panko crumbs
• 2tbsp. steak seasoning
• 3-4tbsp. oil
• 1/2-3/4 cup hot sauce

Directions:

1. Preheat your oven to 400°. Begin heating 1.5 TBSP of the oil in a large frying pan set over medium-high heat. Line up three separate bowls and fill them in this order- first with the flour, second with the egg mixture, and third with the bread crumbs combined with steak seasoning.
2. Begin by dredging each tenderloin first in the flour (you only need a light dusting- shake off excess), then dip into the egg bath, then dredge in the bread crumb mixture-pressing to coat the tenderloin well. Place each prepared tenderloin on a large plate.
3. Place half of the chicken tenderloins in the hot, oiled pan all at the same time, spacing them evenly. You don’t want to overcrowd your pan. Cook for about 4 minutes, without moving them, so that they develop a nice crispy crust on one side.
4. Flip and cook for an additional 3 minutes.
5. Place the chicken on a wire rack set atop a roasting pan. Place in the oven and cook at 400 for about 5-7 minutes, just so that the chicken can cook through.When the chicken tenders are cooked through, remove them from the oven and fill a shallow bowl with the hot sauce. Dip each tender into the hot sauce, just to quickly coat. Set the pieces back on the wire rack until you’re done coating all the chicken. Serve with blue cheese dressing and crunchy celery sticks.