Baked Buffalo Chicken Tenders

with Ranch Coleslaw
Get ready for a new favourite!
Cals 989 · Prot 53 · Carbs 76 · Fat 52
Low-Carb
Try Hello Chef Now
45 min
Baked Buffalo Chicken Tenders with Ranch Coleslaw
Get ready for a new favourite!
Cals 989 · Prot 53 · Carbs 76 · Fat 52
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chicken tenders
Chicken breast
400 Grams
Cornflakes
100 Grams
Natural yogurt
170 Grams
Fajita seasoning
10 Grams
Salt
0.5 Tsp
Parmesan
30 Grams
Vegetable oil
2 Tbsp
Sauce
Salted butter
50 Grams
Apple cider vinegar
15 ML
Worcestershire sauce
15 Grams
Hot sauce
20 Grams
Brown sugar
5 Grams
Black peppercorns
5 Grams
Coleslaw
White cabbage
300 Grams
Carrot
1 Piece
Fresh chives
15 Grams
Mayonnaise
50 Grams
Garlic powder
2 Grams
Salt
0.5 Tsp

Tips for fussy eaters

Serve with oven-baked fries and ketchup.

Pro tip

If you have an airfryer, use it to cook the chicken tenders.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep chicken

1 Prep chicken

Preheat the oven to 200°C/180°C fan. Slice the chicken into goujons. Crush the cornflakes into crumbs in a food processor. Grate the Parmesan and combine it with the crushed cornflake. In a small bowl, combine 2-3 Tbsp of yogurt, the fajita seasoning (spicy!) and a pinch of salt. Mix well.
Coat chicken

2 Coat chicken

Pour the seasoned yogurt over the chicken goujons and stir to coat. Then turn the chicken goujons, one by one, in the cornflake and Parmesan mix until coated. Add the breaded chicken to a lined baking tray.
Bake chicken

3 Bake chicken

Drizzle the breaded chicken with vegetable oil and bake for 25-30 min or until crispy and golden.
Prep coleslaw

4 Prep coleslaw

Meanwhile, finely shred or slice the cabbage. Peel the carrot and grate or slice it into thin matchsticks. Finely chop the chives. Toss the cabbage, carrot and chives in a bowl. In a separate bowl, combine the reserved yogurt, mayonnaise, garlic powder and salt. Mix well. Set both aside. 
Make sauce

5 Make sauce

Add the butter, vinegar, Worcestershire saucehot sauce (spicy!) and sugar to a small saucepan. Grind the black peppercorns in a pestle and mortar. Add 1-2 heaped tsp of the ground pepper (spicy!) to the sauce. Heat over a medium heat, stirring, until the sauce bubbles. Remove from the heat and cover with a lid to keep warm.
Serve

6 Serve

Once the chicken tenders are done, divide them among plates. Serve the Buffalo sauce to the side. Toss the coleslaw vegetables in the ranch dressing. Mix well. Serve alongside the chicken tenders.

Tips for fussy eaters

Serve with oven-baked fries and ketchup.

Pro tip

If you have an airfryer, use it to cook the chicken tenders.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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