Thursday, October 23, 2014
Inquirer Daily News

Buffalo Chicken Tenders

Buffalo chicken tenders. (AP Photo/Matthew Mead)
Buffalo chicken tenders. (AP Photo/Matthew Mead)

From Sara Moulton

4 serving(s)

2 garlic cloves, smashed

1 teaspoon salt

1/4 cup plus 2 tablespoons hot sauce (my favorite for this recipe is Tabasco Chipotle), divided

2 cups plus 6 tablespoons buttermilk, divided

1 pound chicken tenders (or chicken breasts cut into 3-by-1-inch strips, 1/2-inch thick)

3/4 cup whole-wheat Italian seasoned breadcrumbs

1/4 cup panko breadcrumbs

1/4 cup low-fat mayonnaise

1/4 cup crumbled blue cheese

1/2 teaspoon lemon juice

 

In a medium bowl, combine the garlic, salt, 2 tablespoons of the hot sauce and 2 cups of the buttermilk. Whisk until the salt is dissolved. Add the chicken tenders and stir to coat well with the marinade. Cover and refrigerate for at least 2 hours and up to 10 hours.

When ready to cook, heat the oven to 425 F. Line a baking sheet with parchment paper and spray it with olive oil cooking spray.

In a shallow bowl combine the whole-wheat and panko breadcrumbs. In another small bowl, whisk together the remaining 6 tablespoons of buttermilk, the mayonnaise, blue cheese and lemon juice. Transfer to a ramekin for dipping. Pour the remaining 1/4 cup of hot sauce into a second ramekin for dipping.

Use a colander to drain the chicken, but do not pat it dry. Dip each chicken piece in the breadcrumb mixture, making sure it is coated well on both sides. Arrange the chicken in a single layer on the prepared baking sheet, then spritz the tops with olive oil cooking spray.

Bake on the oven's middle shelf for 10 minutes. Turn the chicken pieces over and bake for an additional 5 minutes, or until they are just cooked through. Let cool for a few minutes, then transfer to a platter. Serve with both dipping sauces.

Nutrition information per serving: 300 calories; 80 calories from fat (27 percent of total calories); 9 g fat (3 g saturated; 0 g trans fats); 80 mg cholesterol; 22 g carbohydrate; 1 g fiber; 5 g sugar; 33 g protein; 1,120 mg sodium.

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EDITOR'S NOTE: Sara Moulton was executive chef at Gourmet magazine for nearly 25 years, and spent a decade hosting several Food Network shows. She currently stars in public television's "Sara's Weeknight Meals" and has written three cookbooks, including "Sara Moulton's Everyday Family Dinners."

Tagged as: | Main dish; Side dish

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