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1
Preheat oven to 400 degrees.
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2
Line a 15x10x1-inch baking pan with aluminum foil, and lightly coat with cooking spray.
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3
After cutting chicken, thoroughly pat dry with paper towels.
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4
This step is necessary so your chicken won't get soggy when it's cooking in the oven.
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5
Place flour, salt, and pepper in a large resealable bag, seal, and shake to combine.
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6
Add the dried chicken pieces, seal bag, and shake to coat.
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7
For Teriyaki tenders: In a small saucepan, over low heat, combine 1 tablespoon cornstarch, 1 tablespoon cold water, white sugar, brown sugar, GF soy sauce, cider vinegar, garlic, ginger, and black pepper.
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8
Bring sauce to a simmer, stirring frequently until sauce thickens and begins to bubble.
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9
Dredge half of the flour coated chicken pieces through the teriyaki sauce and place on prepared baking pan in a single layer.
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10
For Buffalo tenders: In a small saucepan, melt the butter over low heat.
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11
Once butter is melted, stir in your favorite hot sauce (we use Frank's hot sauce).
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12
In a small glass, dissolve 1 tablespoon cornstarch in 1 tablespoon cold water.
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13
Slowly stir the cornstarch mixture into the hot sauce mixture.
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14
Continue cooking and stirring until sauce is slightly thickened and bubbly.
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15
Dredge the second half of the floured chicken pieces through the hot sauce and place on the prepared baking pan in a single layer.
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16
Put baking pan with chicken in the preheated oven and cook for 25 to 30 minutes or until juices run clear.
