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All-American Buffalo Chicken Tenders

All-American Buffalo Chicken Tenders

Transform a familiar (and irresistible) bar snack into dinner by serving spicy chicken and a cool dipping sauce with potato salad for a side. We replaced wings with skinless tenders so our buffalo chicken is easier to eat -- and lower in calories. You could also cut boneless breasts into strips, and save money.

Everyday Food, May 2008 http://www.marthastewart.com/312790/all-american-buffalo-chicken-tenders
3.52857
Rated
70.5714100(73)73
  • Prep Time 25 minutes
  • Total Time 25 minutes
  • Yield Serves 4

Ingredients

    • 1 cup crumbled blue cheese (about 4 ounces)
    • 1 cup low-fat buttermilk
    • Coarse salt and ground pepper
    • 1 cup all-purpose flour
    • 1 1/2 pounds chicken tenders
    • 1/2 cup vegetable oil, such as safflower
    • 1/3 cup hot sauce
    • 2 tablespoons melted butter

Directions

  1. Preheat oven to 250 degrees. Place a wire rack on a rimmed baking sheet, and transfer to oven. In a medium bowl, stir together blue cheese and 1/2 cup buttermilk. Season dip with salt and pepper, and set aside.
  2. Place flour and remaining 1/2 cup buttermilk in separate medium bowls; season with salt and pepper. Set out another rimmed baking sheet alongside. Dip chicken in buttermilk (allowing excess to drip off), then in flour (shaking off excess); place on sheet.
  3. In a large skillet, heat oil over medium-high. Working in batches, fry chicken until golden brown and cooked through, 3 to 4 minutes per side. Transfer to rack in oven to keep warm.
  4. In a large bowl, stir together hot sauce and melted butter. Add chicken, and toss to coat. Serve tenders with blue-cheese dip.

Cook's Note

To keep mess to a minimum, use one hand to dip chicken in buttermilk and place in flour; with the other hand, toss, pick up, and place on sheet.

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