Ingredients

The following ingredients have 4 Servings
  • 1 1/2 lbs chicken tenderloins (cut into 1" pieces)
  • 3/4 cup flour
  • 1 1/4 cups panko breadrumbs
  • 1/2 cup fine cornmeal
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/4-1/2 teaspoon cayenne pepper
  • 2 eggs
  • 1/4 cup Frank's hot WINGS Sauce (not their regular hot sauce *)
  • 2 tablespoons honey
  • 1/4 cup mayonnaise ((I use light))
  • 1/4 cup nonfat Greek yogurt ((may sub mayonnaise))
  • 1 teaspoon Frank's hot WINGS Sauce

Instruction

  • Line a baking sheet with foil. Place a baking rack on top of the foil and lightly spray with nonstick cooking spray. Preheat oven to 425 F.
  • Add flour to a large freezer bag. Mix together Panko Breading ingredients in a separate large freezer bag (or separate large bowl). In a large bowl, whisk together 2 eggs and 1/4 cup hot sauce.
  • Add chicken to flour mixture and toss until coated. Dip chicken in egg/buffalo sauce mixture and let any excess drip off before placing in bag with Panko Breading. Toss with breading until well coated, pressing breading into chicken through the bag.
  • Line chicken on the baking rack, and lightly spray with cooking spray. Bake for 10-15 minutes or until the chicken is cooked through and golden. Broil to desired crispiness.
  • Meanwhile, make the Creamy Honey Buffalo Dip by whisking all the ingredients together except the hot sauce. After chicken is done, taste a piece to decide how spicy you want to make the dip and proceed to add hot sauce. (I use a full teaspoon and it is hot how I like it :) Start popping!