Ingredients
-
12
-
1/2
-
1/2
-
1
-
2
-
2
-
-
-
-
-
-
-
-
-
Directions
Buffalo Chicken Tenders, This favorite appetizer is updated to fit into todays lifestyle Chicken tenders are marinated in hot sauce and then baked, rather than deep-fried, in this low-fat version Cool off these spicy chicken tenders by dunking them into the chunky bleu cheese dressing , Is it sad that I bought a quart of Crystal (hot sauce) just for this recipe? This is one of my favorite low carb recipes–low fat, too! I make it all the time It’s especially great because I can put the chicken and marinade in a freezer bag and into the freezer and voila! low carb-low fat OAMC recipe! (Once a month cooking) You should add those 3 features into the title or description somewhere, especially OAMC so that more once-a-month cookers can appreciate this awesome (& simple & easy) recipe!, I didn’t make the dipping sauce, but the chicken tenders were so tasty This is just so easy to make and so delicious
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Steps
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1
Done
|
Preheat Deep Fryer to 360 Degrees. |
|
2
Done
|
Combine Chicken Tenders and Hot Sauce in Plastic Bag. Store in Refrigerator For 30 Minutes to an Hour. |
|
3
Done
|
Combine Flour, Cajun Seasoning, and Salt on One Plate. Put Buttermilk on Second Plate. |
|
4
Done
|
Place Chicken Tenders in Flour and Dredge to Coat. Transfer to Buttermilk, Dredge, Then Return to Flour and Dredge Once More. You Should Have a Nice, Thick Crust. |
|
5
Done
|
Place Breaded Tenders on a Wire Rack For 5 Minutes, to Set the Crust. If You Skip This Step, the Crust May Fall Off During Frying. |
|
6
Done
|
After Crust Has Set, Dredge Once More in Flour and Drop Into Oil. You Can Skip the Final Dredge, but I Find It Makes For a Crispier Result. |
|
7
Done
|
Fry For 4-6 Minutes Until Golden, Brown, and Delicious. |
