Ingredients
-
-
1/4
-
2
-
1/2
-
1/4
-
-
12
-
1/2
-
1/2
-
1
-
1
-
1
-
2
-
4
-
Directions
Buffalo Chicken and Blue Cheese Dipping Sauce, The calorie commando version This is an adopted recipe originally submitted by Mean Chef , Very tasty I don’t eat any white flour so used hard whole wheat flour and found that I needed to add more oil For an added spice, I dash some more hot sauce while the tenders were frying i did not try the dipping sauce , Outstanding buffalo chicken, incredibly tasty and crispy! Full 5 stars for the chicken The sauce was not as good, not enough flavor and texture was rather hard also, so overall stars came down to 4 Will make the chicken again and look for another recipe for the sauce
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Steps
|
1
Done
|
Dipping Sauce: Combine All Ingredients in a Small Bowl, Mixing Well. |
|
2
Done
|
With the Back of the Mixing Spoon, Mash the Blue Cheese Into the Sour Cream Until Almost All of the Lumps Are Gone. |
|
3
Done
|
Chill in the Refrigerator For at Least 1 Hour Before Serving. |
|
4
Done
|
Chicken: Soak the Chicken in the Hot Sauce in the Refrigerator For at Least 30 Minutes. |
|
5
Done
|
Put the Flour in a Pie Tin and Season With Salt and Cajun Seasoning. |
|
6
Done
|
Remove Chicken from Hot Sauce, Shake Off Excess, and Dredge Chicken in the Flour. |
|
7
Done
|
Set on a Baking Rack. |
|
8
Done
|
Heat the Butter and Oil in a Large Skillet Over Medium Heat. |
|
9
Done
|
When the Butter Has Stopped Bubbling, Add the Chicken Tenders and Cook Until Golden and Cooked Through, About 3 Minutes Per Side. |
|
10
Done
|
Remove from the Pan and Drain on Paper Towels. |
|
11
Done
|
Serve Warm With Blue Cheese Dipping Sauce and Celery Pieces. |
