Buffalo Chicken Tenders Recipe!!!??!?!?

Question

i would really appreciate it if someone could give me a good recipe for buffalo chicken tenders without using breadcrumbs because i dont have any. and i am kinda new to this whole cooking thing so if u could give me step by step directions to make the best restaurant style buffalo chicken tenders

-Thanx

Answer 1

I think you are overly ambitious as a novive to attempt to get to restaurant style cooking, but start with this, and see how it turns out.

Buffalo Chicken Tenders

by the Editors of Easy Home Cooking Magazine

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Publications International, Ltd., the Editors of.  "Buffalo Chicken Tenders."  31 August 2006.  HowStuffWorks.com. <>http://recipes.howstuffworks.com/buffalo...  25 August 2008.

Buffalo Chicken TendersYield: Makes 10 servings See Cooking Videos With just a few easy changes, this favorite appetizer is updated to fit into today's healthy eating plan. Chicken tenders are marinated in hot sauce and then baked, rather than fried, in this low-fat version. Cool off these spicy chicken chunks by dunking them in a low-fat blue cheese dressing.Ingredients: 3tablespoons Louisiana-style hot sauce

1/2teaspoon paprika

1/4teaspoon ground red pepper

1pound chicken tenders

1/2cup fat-free blue cheese dressing

1/4cup reduced-fat sour cream

2tablespoons crumbled blue cheese

1medium green or red bell pepper, cut lengthwise into 1/2-inch-thick slices

Preparation: 1.Preheat oven to 375°F. Combine hot sauce, paprika and ground red pepper in small bowl; brush on all surfaces of chicken. Place chicken in greased 11X7-inch baking dish. Cover; marinate in refrigerator 30 minutes.

2.Bake, uncovered, about 15 minutes or until chicken is no longer pink in center.

3.Combine blue cheese dressing, sour cream and blue cheese in small serving bowl. Serve dip with chicken and bell pepper.

Note: With just a few easy changes, this favorite appetizer is updated to fit into today's healthy eating plan. Chicken tenders are marinated in hot sauce and then baked, rather than fried, in this low-fat version. Cool off these spicy chicken chunks by dunking them in a low-fat blue cheese dressing.

Answer 2

Buffalo Chicken Strips With Blue Cheese Salad



2 tablespoons butter

3 tablespoons ketchup

1 to 2 tablespoons hot sauce

1 1/2 cups (spooned and leveled) all-purpose flour

2 large eggs

1 1/2 pounds boneless, skinless chicken b*****s, cut into 16 equal-size strips

4 cups vegetable oil

Blue Cheese Salad





Directions

In a small saucepan, melt butter over medium heat. Stir in ketchup and hot sauce. Remove from heat; cover and reserve sauce.

In a medium bowl, whisk together flour, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Sprinkle 1/2 cup flour mixture evenly on a rimmed baking sheet; set aside. In a shallow bowl, whisk together eggs and 2 teaspoons water.

In small batches, dredge chicken in flour mixture, shaking off excess. Dip chicken in egg mixture to coat, shaking off excess. Dredge chicken in flour again. Place on floured sheet.

In a large (5-quart) saucepan, heat oil to 350 degrees on a deep-fry thermometer (a pinch of flour should sizzle when dropped in the oil).

Add half the chicken; cook until golden brown, 3 to 6 minutes. Transfer to a paper-towel-lined plate. Return oil to 350 degrees. Repeat with remaining chicken.

Toss chicken strips with reserved sauce (reheated if necessary) to coat. Serve with Blue Cheese Salad.

4 servings

3 tablespoon reduced-fat sour cream

2 teaspoons light mayonnaise

2 teaspoons each water and fresh lemon juice

3 hot sauce

Coarse salt

1/4 cup crumbled blue cheese

1 romaine lettuce, cored and chopped

4 medium carrots, quartered lengthwise and cut into 1-inch pieces

2 medium celery, quartered lengthwise and cut into 1-inch pieces





Directions

In a large bowl, whisk together sour cream, mayonnaise, water, lemon juice, hot sauce, and 1/4 teaspoon salt. Fold in blue cheese.

Add romaine lettuce, carrots, and celery; toss to combine. Serve immediately.

4 servings

Answer 3

INGREDIENTS (Nutrition)

    * oil for deep frying

    * 1/4 cup butter

    * 1/4 cup hot sauce

    * 1 dash ground black pepper

    * 1 dash garlic powder

    * 1/2 cup all-purpose flour

    * 1/4 teaspoon paprika

    * 1/4 teaspoon cayenne pepper

    * 1/4 teaspoon salt

    * 10 chicken wings

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DIRECTIONS

   1. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.

   2. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.

   3. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

FOOTNOTES

    *

      Editor's Note

    *

      We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.