*NOTE: This meal works well to prepare the chicken in advance. I find when I let the tenders settle--once cooked--with the breaded coating, the coating stays on better when submerged in the buffalo sauce.
- Have 2 bowls: one with 1-2 cups of plain yogurt, and the other a dish with bread crumbs (I would suggest Progresso Italian Style Breadcrumbs).
- Submerge each uncooked tender in the yogurt; slide tender between two fingers to take off excess yogurt--want it thinly coated. Then dip the coated tender in the breadcrumbs until fully covered.
- Have a cookie sheet covered with tinfoil, and sprayed evenly with cooking spray; lay prepared tenders on sheet.
- Bake @ 400 degrees for 10-12 minutes. Flipping not necessary.
- Once cooked enough (cut open chicken at its thickest part to see), let cool for about10-15 mins. THEN, carefully transfer onto a plate/platter--flipping/turning them over so that the other side can be exposed for more cooling/drying (the side that was on the tinfoil will be moist).
...Later that night (or next day or two)
- Preheat oven to 350 degrees. Lightly grease a cookie sheet, and place the tenders on the sheet. Bake for 10 minutes, or until warmed through. (NOTE: I have yet to do this with prepared tenders that are frozen... Obviously, you would then cook for longer.)
- While the tenders are baking, combine the following in a small pan on the stove top until melted together completely:
- 1/2 cup Franks Hot Sauce (Buffalo flavor works well!!)
- 1/3 cup butter or margarine
- 2 Tbs honey
