Friday, December 30, 2016

Buffalo Chicken Tenders

It only seems like yesterday we were adjusting the spices in recipes so that they were more palatable for the boys to eat. Now, they tell us things aren't hot enough ( I think this has to do with age more than actual taste 😉). 

When I saw this recipe, I knew it would be a hit. What I didn't expect was for it to be as good as it was! We all thought this was just as good, if not better, than a casual dining restaurant. The flavors are all there, without the breading or greasiness.

These tenders come together quickly, which is great for a weeknight meal. I did not have chicken tenders so cut up chicken breasts. I would not make that mistake again. The chicken breast strips started to fall apart a bit, so while the taste was there, it would have been better to have intact chicken tenders. I had help from Younger making these. He did the entire prep except for cutting up chicken breasts. 

Today is a two-fer as I am also including a link to our FAVORITE Blue Cheese Dressing. The Blue Cheese dressing is a must when serving these tenders.

Younger's Thoughts: The sauce is excellent! You should just add a lot more sauce then recipe calls for.

Buffalo Chicken Tenders

1¼ pounds chicken tenders
2 Tablespoons all-purpose flour
1/4 teaspoon pepper
3 Tablespoons butter
5oz bottle Louisiana-style hot sauce, we used Franks
2½ teaspoons Worcestershire sauce
1/2 teaspoon dried oregano
1 teaspoon garlic powder

Blue Cheese Dressing

Mix the hot sauce, Worcestershire sauce, oregano, and garlic powder.

Toss chicken with flour and pepper (I do this in a plastic, zip-top bag). In a large skillet, heat 1 Tablespoon butter over medium heat. Add half the chicken; cook until no longer pink, 4-6 minutes per side. Remove from pan. Repeat with remaining chicken and 1 Tablespoon butter.

In the same skillet, melt remaining butter; stir in hot sauce mixture. Add chicken; heat through, turning pieces to coat.

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