Buffalo-Style Chicken Tenders x 2

Buffalo-Style Chicken Tenders x 2: Original or Extra-Crispy
Our boneless Buffalo-style chicken tenders are both spicy and delicious! And if you can't decide on "original" style or panko-crusted "extra crispy," it's easy enough to make them BOTH.

Both versions get a big boost of flavor from BLiS Tuscan Spice Rub AND the wonderfully peppery flavor of our favorite hot pepper sauce, BLiS Blast.

However you decide to prepare these spicy treats, we promise you'll love them (and either way, they take just minutes to prepare)!

Buffalo-Style Chicken Tenders "Original"

2 Tbsp BLiS Tuscan Spice Rub
1 -2 Tbsp canola oil
8 chicken tenders or 1-1/2 lb chicken breast, cut into strips
1/4 cup BLiS Blast Hot Pepper Sauce, or to taste
Blue Cheese Dressing (optional)
celery stalks (optional)



Sprinkle the chicken tenders with the spice rub, turning or tossing them to coat evenly.


Heat 1 tablespoon of the cooking oil in a large non-stick skillet over medium-high heat. When the skillet is sizzling hot, add a few of the seasoned chicken tenders to the pan (do not over-crowd). Cook until deep golden brown on one side, about 3 - 5 minutes, then turn and cook another 3 minutes or until the chicken is opaque and just cooked through.


Remove the chicken from the pan and keep warm. Add more oil if necessary and cook the remaining chicken as before.


Pour the BLiS Blast Hot Pepper Sauce over the chicken and toss to coat well. Serve with celery sticks and blue cheese dressing, if you wish. Leftovers (if there are any) make great sandwiches or salad toppings!




Buffalo-Style Chicken Tenders "Extra-Crispy"




8 chicken tenders or 1-1/2 lb boneless, skinless chicken breast cut into strips

1/2 cup unbleached flour

2 large eggs or 1 jumbo egg, beaten

3/4 cups Panko

2 Tbsp Blis Tuscan Rub

2 Tbsp canola oil, or more as needed

Blis Blast Hot Pepper Sauce, to taste

Blue Cheese Dressing (optional)

celery sticks (optional)




Place the tenders between two sheets of wax paper or plastic wrap and pound lightly.


Whisk together 1 Tbsp Tuscan Rub and the 1/2 cup flour, put in a pie plate. Pour the beaten egg into another pie plate. Blend together 1 Tbsp Tuscan Rub with the 3/4 cup Panko and put in a third pie plate.


Dredge each tender first in the flour-spice mixture, then the beaten egg, and lastly the Panko-spice mix, making sure it is well coated. Place on baking sheet or plate lined with wax paper. Chill for about 15 minutes.


Heat a heavy non-stick pan over medium-high heat. Add the canola oil. Heat the oil to shimmering hot. Test by sprinkling a crumb or two of the Panko to make sure it fries up immediately.


Add half the tenders to the pan (do not overcrowd). Cook each tender for about 4 minutes on each side, depending on the thickness. Remove to a paper-towel lined pan or plate and place in a 200 degree oven till ready to serve. Cook the rest of the tenders as before.


Drizzle some Blis Hot Pepper Sauce over the tenders and serve with blue cheese dressing and celery sticks on the side, if desired.



Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366


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