Ingredients
-
2 1/2
-
1 1/2
-
1/2
-
4
-
4
-
1/3
-
2
-
6
-
3/4
-
-
-
-
-
-
Directions
Buffalo Chicken Fingers/ Tenders, This is a recipe from Silvana Nardone from the Oct 2008 Everyday with Rachael Ray magazine It is buffalo wings without the bones Easy to prepare but more than 15 minutes prep time stated I served it with crudetes and ranch dip which could be used to dunk the chicken fingers in if the guests were not blue cheese fans The sauce you drizzle was very hot so if you are not a spice fan put it on the side Hope you enjoy Chef DLH, These are a very good, easy Buffalo Chicken Tender I did presoak the tenders in buttermilk prior to coating used Anchor Bar Buffalo Sauce as I normally do Will be making these for our super bowl party next week , Very good! We put these over chef salads to make our own Buffalo Chicken Salads I tried putting the sauce/butter in a bowl with a lid and shaking them together, like I do wings, rather than drizzling the sauce and most the breading came off My fault, though, not the recipe’s 🙂
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Steps
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1
Done
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Preheat the Oven to 425. in a Medium Bowl, Combine the Breadcrumbs, Salt and Pepper. in a Shallow Bowl, Beat the Eggs. Coat a Chicken Piece With the Breadcrumbs, Dip in the Eggs, Then Coat Again With the Breadcrumbs; Place on a Plate. Repeat With the Remaining Chicken. |
|
2
Done
|
in a Large, Heavy Skillet, Heat 1/4 Cup Olive Oil Over Medium-High Heat Until Shimmering. Add Half of the Chicken Tenders and Cook, Turning Once, Until Golden, About 4 Minutes. Transfer to a Baking Sheet. Repeat With the Remaining Chicken. Bake Until Cooked Through, About 10 Minutes. |
|
3
Done
|
Microwave the Butter at Medium Power Until Melted, 45 Seconds. Stir in the Hot Sauce. |
|
4
Done
|
Place the Chicken Tenders on a Large Platter, Drizzle With the Sauce and Top With the Blue Cheese. |
