1. Thaw the boneless chicken tenders if purchased frozen. Pat them dry to remove excess moisture.
2. Preheat your oven to 250 degrees Fahrenheit (120 degrees Celsius).
3. In a mixing bowl, combine the dry ranch seasoning, hot sauce, and corn syrup. Stir well to create the buffalo sauce.
4. Dip each chicken tender into the buffalo sauce, ensuring it is evenly coated. Place the coated chicken tenders into quart-sized canning jars, packing them tightly.
5. Once all the jars are filled, wipe the rims clean to ensure a proper seal.
6. Place the jars in the preheated oven and bake at 250 degrees Fahrenheit (120 degrees Celsius) for 4 hours. This low and slow cooking method will ensure the chicken is fully cooked and tender.
7. After the cooking time is complete, remove the jars from the oven and allow them to cool for approximately 1 hour before handling.
8. Once cooled, check the seals on the jars. If any jars did not seal properly, refrigerate and consume those portions within a few days.
9. The oven-canned buffalo chicken can be stored in a cool, dark place for up to a year.
Usage:
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