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The Dude Diet: Buffalo Chicken Fingie Edition

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Ready to turn your Chicken Finger game up before hosting your next football party? Look no further than Serena's 'Dude Diet' recipe. See full post below.

Ingredients

1½ cups non-fat Greek yogurt 1 teaspoon dried parsley, crushed (Just use your fingers to crush the flakes.) ½ teaspoon dried dill weed ¼ teaspoon garlic powder ½ teaspoon kosher salt ¼ teaspoon black pepper 1/8 teaspoon smoked paprika 1 pound boneless, skinless chicken tenders/tenderloins 1 cup whole wheat Panko breadcrumbs 1 cup Frank’s Red Hot Wing Sauce

Step 1

Start by making the ranch dressing. In a medium bowl, mix together the yogurt, parsley, dill, garlic powder, salt, pepper and smoked paprika.

Step 2

Place the chicken tenders in a large Ziploc bag and add ¾ cup of the ranch and seal the bag, removing as much air as possible. Squish the chicken and dressing around, making sure that each tender is well coated. Refrigerate for 30 minutes. Pop that extra ranch in the fridge too.

Step 3

Pre-heat the oven to 350 degrees. Spray a wire rack with cooking spray and place it on top of a baking sheet. Set aside.

Step 4

Place the breadcrumbs in a shallow bowl with a good pinch of kosher salt. Set this bowl next to the prepared baking sheet and get your marinated chicken from the fridge. You want to set up a little assembly line to make your life easier.

Step 5

One at a time, remove the chicken tenderloins from the bag and dredge them in the bowl of breadcrumbs. (Tongs make this process less messy.) Use your fingers to gently press the breadcrumbs onto the chicken tenders. (You want each tender to be realllly well coated, capiche?) Transfer the breaded tenders to the prepared wire rack.

Step 6

Bake for 25 minutes until golden brown and cooked through. (See golden brown pic below). Meanwhile, heat the wing sauce in a medium saucepan. When hot, remove from the heat and add a few of the chicken tenders at a time. Use tongs to make sure they get completely coated in the sauce.

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Step 7

Transfer to a plate and serve immediately with the reserved ranch for dipping.

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Nutrition per Serving

Calories 236 Carbs 18 Fat 2 Protein 37 Sodium 2616 Sugar 4 This recipe yields 2 servings.

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