On Monday, I worked an earlier shift, so I was able to cook dinner for us. Unfortunately, I had a stressful day and obviously wasn't very focused on cooking. However, Mike assured me that the Baked Crispy Buffalo Chicken turned yummy. In addition to the chicken, I also made some risotto and broccoli. For the chicken, I didn't follow the directions completely, but my version turned out ok. I preheated the oven to 400 and started prepping. I used chicken tenderloins for ease of prepping and eating. I got three bowls ready for dipping. The first bowl had flour. The second bowl contained hot sauce and egg whites. The final bowl had panko bread crumbs. I dipped each chicken tender in all 3 bowls, making sure they were well coated. I placed them on a baking sheet lined with aluminum foil and popped them in the oven. I realized later I was supposed to pan fry them first, but I missed that step. So, I turned up the heat to 425 and cooked them about 20-25 minutes. When they were done cooking, I dipped each chicken tender in Buffalo sauce and drizzled them with ranch dressing before serving. They ended up tasting great with my modifications and I'm guessing that Mike will request these again.

The New Austonian