Buffalo Chicken Tenders

If you read my last post, you know that my children dont like anything. When I came across this recipe, I thought that most of our children should like it...it is just chicken after all. Well, I was wrong. My husband and I like them and one of our boys but the other 3 did not. Dont let that discourage you though, they are fairly easy and full of flavor. You can adjust the spicyness to the preferences of your family. 

Buffalo Chicken Tenders
For the Blue Cheese Dip:
1/2 cup sour cream
1/2 cup mayonnaise
6 oz blue cheese, crumbled
1 tbsp cider vinegar
1 tsp Worcestershire sauce

For the sauce:
1/4 cup butter
1/4 cup plus 1 Tbsp hot sauce (Frank's RedHot Original Cayenne Pepper Sauce)
1 Tbsp cider vinegar

For the chicken:
1/2 cup flour
3/4 cup low-fat buttermilk
1 egg
1 1/2 cups plain bread crumbs
2 tsp salt
1 tsp pepper
canola oil cooking spray
2 lbs boneless, skinless chicken breasts, cut into strips

In a medium bowl, use a fork to stir together the ingredients for the blue cheese dip, mashing the cheese crumbles into small limps as you work. Refrigerate until ready to use.

Make the sauce by melting the butter in a small saucepan over low heat. Remove the pan from the heat, and stir in the hot sauce and vinegar. Set the sauce aside.

Heat the oven to 450. Arrange 3 shallow bowls for dredging the chicken. Put the flour in the first bowl, whisk together the buttermilk and the egg in the second, and stir together the bread crumbs, salt and pepper in the third. Lightly coat 2 baking sheets with cooking spray.

Coat each chicken strip by dredging it first in the flour and then the buttermilk mixture. Press each piece into the bread crumbs, then transfer the strips to a baking sheet. Space the pieces on the sheet so that they don't touch. Lightly spray the strips with oil.

Bake the strips for 10 minutes. Flip each piece and spray them again. Return the strips to the oven and cook them until they're golden on the outside and no longer pink on the inside, about 10 minutes longer.

Brush each baked strip on both sides with the sauce (apply it generously for grown-ups, less for kids who prefer a milder version.) Serve the strips with blue cheese dip and celery sticks on the side.

Recipe from Oct 2011 Family Fun Magazine

NOTE: I didnt make the blue cheese dip because I knew my family wouldn't eat it. I would love to hear comments from anyone who tries it.

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