Thursday, January 17, 2013

Crispy Buffalo Chicken

We are a fan of pretty much any buffalo chicken.  We really enjoyed this.  The only thing negative we had was that it was a bit too salty for us, which is weird because Mike never complains when I add salt to something.  Next time I'll have to put less salt in it and then it will be perfect.  Recipe came from here

Crispy Buffalo Chicken

(serves 4)
1 lb boneless, skinless chicken breast tenderloins
1/2 cup all-purpose flour
1 egg beaten with 2 TBSP hot sauce
2/3 cup dried bread crumbs
2 TBSP steak seasoning (or any all-purpose blend of pepper and salt)
3-4 TBSP oil ( I used olive)
1/2-3/4 cup hot sauce (I use Frank’s Red Hot or Texas Pete)

Preheat your oven to 400°.  Begin heating 1.5 TBSP of the oil in a large frying pan set over medium-high heat. Line up three separate bowls and fill them in this order- first with the flour, second with the egg mixture, and third with the bread crumbs combined with steak seasoning.
Begin by dredging each tenderloin first in the flour (you only need a light dusting- shake off excess), then dip into the egg bath, then dredge in the bread crumb mixture-pressing to coat the tenderloin well. Place each prepared tenderloin on a large plate.
Place half of the chicken tenderloins in the hot, oiled pan all at the same time, spacing them evenly. You don’t want to overcrowd your pan. Cook for about 4 minutes, without moving them, so that they develop a nice crispy crust on one side.
Flip and cook for an additional 3 minutes.
Place the chicken on a wire rack set atop a roasting pan. Place in the oven and cook at 400 for about 5-7 minutes, just so that the chicken can cook through.
When the chicken tenders are cooked through, remove them from the oven and fill a shallow bowl with the hot sauce. Dip each tender into the hot sauce, just to quickly coat. Set the pieces back on the wire rack until you’re done coating all the chicken. Serve with blue cheese dressing and crunchy celery sticks.

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