Buffalo Chicken

Back in the days when we worried little about fat and cholesterol, we  occasionally enjoyed Buffalo wings as an appetizer when we dined out. Given their high fat content, however, we rarely indulge these days.

Fortunately I’ve been able to find a tasty alternative for times when I crave this fiery hot treat.

Actually, there are quite a few recipes for Buffalo chicken tenders, but many fall short of the mark. But I found a quick and easy recipe for Chicken Strips with Blue Cheese Dressing in Cooking Light’s Complete Meals in Minutes that satisfied that craving.

I begin by dipping the chicken tenders in a mixture of buttermilk and hot sauce and then dipping the strips in seasoned flour.

Although the recipe suggests cooking them in a nonstick skillet, I bake them instead. I preheat the oven to 400°F with a baking pan on the center rack. After the oven reaches temperature, I remove the pan from the oven and coat it with ½ to 1 tsp. of canola oil. Then I place the chicken tenders in the pan, spreading them out so they don’t touch. (Preheating the pan helps create a crisper coating.) I bake them for about 20-23 minutes or until thoroughly cooked.

Within minutes, the tenders are ready to serve with a reduced-fat blue cheese dressing (directions included with the recipe) and carrot and celery sticks. For extra kick, family members can add a dash or two of hot sauce to their chicken tenders.

This crowd-pleasing recipe is great for a quick dinner or a special snack.

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