It really isn’t a sporting event without the appearance of something buffalo flavored. These double battered, fried chicken tenders are oozing with delicious sauce. Top them with gobs of blue cheese for a great, cooling effect.
Ingredients
1 cup buttermilk
2/3 cup buffalo sauce, divided
6 to 8 chicken east tenders
1 cup flour
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. onion powder
1 tsp. garlic powder
1/4 tsp. cayenne pepper
2 cups vegetable oil
1/2 cup buttermilk ranch dressing
1/2 cup blue cheese crumbles
6 pretzel rolls
Directions
In a large dish, mix buttermilk and buffalo sauce. Place the chicken in the sauce, mix to coat and set in the fridge. Marinate for at least 1 hour so the chicken stays moist. In another bowl, combine flour, salt, pepper, onion powder, garlic powder and cayenne pepper. Mix well. Preheat the skillet with vegetable oil. As it heats, remove the chicken from the marinade. Dredge it in the flour mixture, then dip it back into the marinade and dredge one more time in the flour. Place it into the oil and fry for 4 to 5 minutes per side until the coating is crisp and the chicken is cooked through. Remove from the oil and place on a paper-towel lined plate to drain. Pour the remaining buffalo sauce over top of the chicken and toss to coat. Take your rolls and slather buttermilk ranch onto the bottom of each roll. Lay one to two chicken tenders on top of each roll. Top with crumbled blue cheese and lay the top of the pretzel roll on.
Serves 6
--Kim Cooper--
