Crispy Oven Fried Buffalo Chicken Strips - cooking recipe

Ingredients

1 lb chicken tenders
1/2 - 1 tablespoon paprika
1/2 - 1 tablespoon cayenne
1 teaspoon kosher salt
12 ounces Frank's red hot sauce (Buffalo)
1/4 cup flour
1/2 - 1 cup sour cream
2 large eggs
8 ounces panko breadcrumbs (original)

Preparation

Preheat oven to 425 degrees.
Put Panko in a bowl or pan (something you can fit the chicken into when dipping).
Put the chicken into a gallon size zip lock bag.
Toss in the paprika, cayenne, salt and Red Hot Buffalo sauce (just enough to coat the chicken).
Seal the bag and smoosh the chicken around to coat evenly.
Add the flour to the bag.
Seal the bag again and shake to coat.
Crack eggs into bowl, and whisk.
Add sour cream. (start with 1/2 cup and add to make thicker).
Beat well to incorporate. It will be thick.
Grab your seasoned chicken, dish of breadcrumbs, bowl of batter, and lined sheet pan.
Take a piece of chicken and shake it to knock off excess flour.
Dip it into the batter to coat it on all sides.
Drop the battered chicken into the breadcrumbs and turn it over a few times to coat the chicken.
Place on sheet.
Bake for 20-25 minutes, until the breading is lightly browned. Your final cooking time will vary depending on how thick your chicken tenders are.
*I served with blue cheese dressing, more Buffalo sauce, and even some honey. YUMMY.