Servings:four.
把panko倒进一个shallow dish (like a pie pan) and toss with 3/4 tsp. salt and 1/4 tsp. pepper.
Trim off any exposed tendon ends from the wide tips of the chicken tenders, if necessary. In a medium bowl, whisk 1/4 cup of the mayonnaise with the hot sauce, cayenne, and 1/8 tsp. salt. Add the chicken and toss with your hands to coat well. Coat each tender in the panko and arrange in a single layer on a heavy-duty rimmed baking sheet. Refrigerate while you heat the broiler and make the sauce. Position an oven rack 6 inches from the broiler element and heat the broiler on high for at least 10 minutes.
同时，将剩余的1/2杯蛋黄酱与蓝纹奶酪，酸奶油，牛奶，1/2茶匙结合在一起。盐，在一个中等大小的碗中磨几杯胡椒粉。搅拌直至充分混合，只有一小部分奶酪保持完整。招待招标，一次翻转，直到它们在外面的斑点上变脆且金黄色，每侧4至6分钟（根据需要旋转锅以旋转锅）。将招标转移到盘子或单个板上，并与蘸酱一起食用。
As with Buffalo wings, fresh carrot and celery sticks are perfect here.
These were the crispest, most flavorful chicken tenders I have ever made! They were spicy but not overwhelmingly so - more flavor than spice I would say. Either way, this is my new go to recipe for chicken tenders. Perfect for game day! :-)
not a fan, needs to be hotter
This was so easy! I have tried a few different ways of baking instead of frying "breaded" chicken, and this is by far the best and easiest. I would even change this up with herbs and parmesan instead of the hot sauce for variation. Great for a week night... or a party!
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