We all love chicken wings in my house, and honestly I think it's because we love all of the flavored seasonings and sauces LOL!

Sometimes it's fun to mix it up and make our own "boneless" chicken tenders with some chicken breast.

Here's three flavor variations we use on the regular!

Buffalo

Salt & Vinegar

Garlic Parmesan

The ingredients are super simple and directions are just baking, although I imagine these would be fabulous when done in an airfryer too! The key ingredient is the Mayo! So don't skip it. It keeps the chicken moist and also provides a little "crust" on the outside without the use of any breadcrumb or pork rind.

Ingredients:

4 pounds boneless skinless chicken breast, cleaned and patted dry

Buffalo Sauce:

1/4 cup Franks Buffalo sauce

1/4 cup mayonnaise

1/2 tablespoon garlic powder

Salt & Vinegar

1/4 cup white vinegar

3 tablespoons apple cider vinegar

2 tablespoons pink Himalayan salt

1/8 cup mayonnaise

1/2 tablespoon garlic powder

1/2 tablespoon onion powder

Garlic Parmesan

1/4 cup garlic powder

1/4 cup mayonnaise

1/4 cup Parmesan cheese

Directions:

For each sauce, use a separate non-reactive bowl (glass or stainless steel) and mix ingredients respectively.

Slice your chicken breast into strips, and evenly distribute among the 3 bowls. Mix very well by hand and allow to marinate for at least 2 hours or overnight. (Cover with saran wrap in the refrigerator)

When you're ready to bake, preheat the oven to 350 degrees Fahrenheit.

Line 3 sheet pans with a parchment paper and line with a wire rack so the strips cook evenly.

Space apart and bake for 25-30 minutes.

Serve with ranch or my Ultimate Blue Cheese and enjoy!