Tuesday, January 21, 2014

Buffalo Chicken Tenders

These chicken strips are finger-licking good and healthy too! I love them for their versatility-they're great for a protein packed lunch or dinner and taste amazing atop a green salad. You can chop it up and stuff it in a tortilla or quesadilla or serve them as an appetizer with bleu cheese dressing and celery sticks.

I cut chicken breasts in half for mine because I didn't have chicken tenderloins on hand-either way works. These are so simple and quick. Simply combine your spices, grill your chicken and coat with hot sauce. I'm a little sensitive to spicy stuff, so believe me, these were flavorful without burning your mouth off.

Buffalo Chicken Tenders
Adapted from Skinny Taste
Servings: 4 (2 strips each)
Calories: 120
Fat: 4g
Carbs: 2g
Protein: 21g
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1/4 tsp black pepper
  • 1 tbsp oil
  • 8 strips chicken tenderloin (12.5 oz) or use chicken breasts
  • 1/4 cup Frank's Hot Sauce

Combine garlic powder, paprika, chili powder and black pepper in a medium bowl. Season chicken with spices by tossing to evenly coat the chicken.

Heat half of the oil in a large nonstick skillet over medium heat. When hot add half of the chicken and cook until golden, about 3-4 minutes on each side, checking to be sure not to burn. Set aside and repeat with remaining oil and chicken.

Pour the hot sauce over the chicken tossing well. Plate and serve. 


  1. Thank you for the recipe - Looking forward to trying it on Super Bowl Sunday :-)

    1. You're welcome! This one is so quick and delicious-hope you enjoyed!