Buffalo chicken

I mentioned buffalo chicken in my last post, and noticed that buffalo chicken was on one of the company's menus!

BUFFALO RANCH CHICKEN

A healthier version of an American favorite! Boneless, skinless, all natural chicken breasts are flavored with a mild Buffalo wing marinade, then grilled or broiled and glazed with a kicked up lite Ranch dressing, finished with a sprinkling of Gorgonzola cheese.

This is the recipe I started making buffalo chicken with.

12 chicken tenders, about 12 ounces
1/2 cup Louisiana hot sauce
1/2 cup all-purpose flour
1 teaspoon kosher salt
1 tablespoon Cajun seasoning
1 tablespoon butter
2 tablespoons vegetable oil

Soak the chicken in the hot sauce in the refrigerator for at least 30 minutes. Put the flour in a pie tin and season with salt and Cajun seasoning. Remove chicken from hot sauce, shake off excess, and dredge chicken in the flour. Set on a baking rack.

Heat the butter and oil in a large skillet over medium heat. When the butter has stopped bubbling, add the chicken tenders and cook until golden and cooked through, about 3 minutes per side. Remove from the pan and drain on paper towels. Serve warm with blue cheese dipping sauce and celery pieces.

I always had a hard time getting the coating to stay on without egg, so I got rid of the coating all together. Now, be careful, we used to just slap it in a frying pan and it was like someone sprayed pepper spray in the house (cooking is about trial and error, that was all error!) I now use my tabletop grill, which, if you don't have one, I highly suggest that you get one. They're fantastic, especially now that we live in Arizona and the last thing we need is something making us warmer!

So basically, my way of cooking it is marinade the chicken in your favorite hot sauce for about an hour (the longer you leave it in, the hotter it gets. Once I left it in for a day, it was almost too hot to eat!) Then I grill it. Healthy, delicious, inexpensive, and quick!