Buffalo Chicken Tenders
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Serves/Makes: 6
Ready in: 30-60 minutes
- 2 pounds chicken tenders cut into bite size pieces
- 3 cups flour
- 1 1/2 cup seasoned bread crumbs
- 2 teaspoons cayenne pepper
- 1 teaspoon chili powder
- 2 teaspoons garlic powder
- 1 1/2 teaspoon black pepper
- 1/2 cup margarine
- 1/2 cup hot sauce
- 1 egg
- 1 teaspoon salt
- 1/3 cup milk
- 1/3 cup Worcestershire sauce
- 1/3 teaspoon Tabasco sauce
- oil in deep fryer
***Buffalo Sauce***
- 1/2 cup margarine
- 1/2 cup hot sauce
Heat oil to 375 degrees F. In one gallon-sized Ziploc bag use 1 cup of flour and cayenne pepper; close bag and shake mix together well. This will be bag 1. In another gallon bag, use remaining flour, bread crumbs, chili powder, 1/2 tsp. salt, 1 tsp. pepper, and garlic powder. Close bag and shake to mix all ingredients together. This will be bag 2. In soup bowl, create egg wash with egg, 1/2 tsp. salt, 1/2 tsp. pepper, milk, Worcestershire sauce, Tabasco sauce, and whisk ingredients together. Start with bag 1 and place about 8 pieces of chicken in bag 1. Seal and shake to coat the chicken; take the chicken out and place in bowl of egg wash stir to coat the chicken. Take the chicken from egg wash and place in bag 2, close bag and shake to coat chicken. Remove chicken from bag and place chicken carefully in fryer. Fry until done, which they should be nice and brown in about 6-10 minutes. Remove chicken from fryer and drain on plate with paper towels. Keep repeating process until all chicken is cooked. For Buffalo Sauce: Melt margarine, add hot sauce blend together in large bowl. If you want it hotter use a little more hot sauce. Add cooked chicken pieces to sauce in large bowl. Mix, stir, shake, or toss to coat all chicken pieces. Place on plate. This sauce has excellent flavor with just a little bit of a bite.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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