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Category: Hot
Prep Time: Cook Time: Total Time:
2 lb chicken tenders cut into bite size pieces
3 C. flour
1 1/2 C. seasoned bread crumbs
2 tsp cayenne pepper and garlic powder
1 tsp chili powder
1 1/2 tsp black pepper
1/2 cup butter and Franks hot sauce
1 egg
1 tsp salt
1/3 cup milk
1/3 cup Worcestershire sauce
1/3 tsp Tabasco sauce
2 gallon-size resealable bags
Oil in deep fryer
Heat oil to 375 degrees. In one resealable bag use 1 cup of flour and cayenne pepper; close bag and shake mix together well.
In the other 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.
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.
Buffalo sauce: Melt 1/2 cup butter, add 1/2 cup 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 should coat about 14 tenderloins. This sauce has excellent flavor with just a little bit of a bite. Serves 6
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BUFFALO CHICKEN TENDERS
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Category: Hot
Prep Time: Cook Time: Total Time:
2 lb chicken tenders cut into bite size pieces
3 C. flour
1 1/2 C. seasoned bread crumbs
2 tsp cayenne pepper and garlic powder
1 tsp chili powder
1 1/2 tsp black pepper
1/2 cup butter and Franks hot sauce
1 egg
1 tsp salt
1/3 cup milk
1/3 cup Worcestershire sauce
1/3 tsp Tabasco sauce
2 gallon-size resealable bags
Oil in deep fryer
Heat oil to 375 degrees. In one resealable bag use 1 cup of flour and cayenne pepper; close bag and shake mix together well.
In the other 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.
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.
Buffalo sauce: Melt 1/2 cup butter, add 1/2 cup 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 should coat about 14 tenderloins. This sauce has excellent flavor with just a little bit of a bite. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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