Buffalo Chicken Fingers

• 8 whole Chicken Tenders
• 3/4 cups Franks Red Hot Buffalo Sauce
• 3/4 cups Flour
• 2 whole Eggs, Beaten
• 2 cups Panko Bread Crumbs

1. Preheat the oven to 350 degrees F.
2. Pound the chicken tenders until about 1/2 inch thick.
3. Place chicken in a Ziploc with the buffalo sauce and marinate for 30 minutes.
4. Dredge each tender in flour then the egg and last, the Panko breadcrumbs.
5. Lay out on a foil lined baking pan.
6. Bake for 6 minutes then turn and bake for another 6 minutes.

chicken tenders, buffalo sauce, flour, eggs, bread crumbs

Taken from tastykitchen.com/recipes/main-courses/buffalo-chicken-fingers/ (may not work)