{"id":139,"date":"2013-02-03T00:34:00","date_gmt":"2013-02-03T00:34:00","guid":{"rendered":"http:\/\/chefpattie.com\/?p=139"},"modified":"2013-02-03T00:34:00","modified_gmt":"2013-02-03T00:34:00","slug":"buffalo-chicken-tenders-with-wingers-copycat-sauce","status":"publish","type":"post","link":"https:\/\/chefpattie.com\/?p=139","title":{"rendered":"Buffalo Chicken Tenders with Wingers Copycat Sauce"},"content":{"rendered":"
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Buffalo Chicken Tenders…with Copycat Wingers Glaze and Buttermilk Ranch Dipping Sauce….<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 I LOVE Buffalo Chicken. But I like the sauce to be a bit hot and a bit sweet. After some trial and error, I think I have the perfect, delicious Super Bowl Party food!  These Buffalo Chicken Tenders are soooo yummy! They will really be a crowd pleaser…and they are not hard at all. You probably have all of the ingredients at home right now, except maybe for Franks Hot Sauce and Buttermilk.<\/p>\n\n\n\n\n
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Yummy Buffalo Chicken Tenders….Perfect for  A SUPER BOWL PARTY FOOD! wOO hOO!<\/p>\n
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Well My class voted on who would win the SUPER BOWL this Sunday, and it looks like 49ers have it. Losers have to
do 12 push ups. I hope I don’t lose again, like last year. Those push ups get harder to do every year! Anyway….Hope you have fun on Super Bowl Sunday watching the game. <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

INGREDIENTS<\/span><\/b><\/span> BUFFALO CHICKEN TENDERS in Wingers Copycat Glaze<\/span> <\/span><\/b>
1 1\/4 cup all-purpose <\/span>flour<\/span><\/b>
2 teaspoons salt<\/span>
1\/2 teaspoon black pepper<\/span>
1\/2 teaspoon paprika<\/span><\/b><\/span><\/span>
1\/2 teaspoon garlic powder
1 egg<\/span>
1\/2 cup buttermilk <\/span><\/b><\/span><\/span>
2 chicken breast fillets cut into 1\/2 inch strips OR 8 to 10 chicken tenders<\/span><\/b><\/span><\/span>
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2 ingredients I had to purchase to make the Buffalo Chicken Tenders…Buttermilk for the dipping sauce and
Franks Red Hot Sauce for the Buffalo Glaze on the Chicken….<\/p>\n\n\n\n\n
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I used a leftover chicken breast sliced into strips  and some purchased chicken tenders for this recipe…..<\/p>\n
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Wash and pat dry the Chicken Tenders before breading them….<\/p>\n
Directions: <\/b><\/span><\/span><\/div>\n
Combine flour, salt, peppers, and spices in a bowl. Whisk together egg and buttermilk in another bowl. Dip chicken pieces in buttermilk\/egg mixture first and then roll into the flour mixture. <\/b><\/span><\/span><\/div>\n\n\n\n\n
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Dip chicken strips into the buttermilk and egg mixture….then dredge into the flour and spice mixture….<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
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Flour and spice batter for dredging the  Buffalo Chicken Tenders in after dipping in the buttermilk egg mixture.  <\/div>\n


<\/b><\/span><\/span> Set the plate of chicken tenders in the fridge for 30 minutes. Heat up a frying pan with oil  (1\/2 inch in pan) and add a few Tablespoons of real butter just before frying. It makes the flavor better. Then fry chicken a few minutes on each side till it’s golden. <\/b><\/span><\/span><\/p>\n

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<\/b><\/span><\/span>Lay fried chicken pieces on a napkin to soak up excess oil. Then mix up your Buffalo Wing Sauce. <\/b><\/span><\/span><\/p>\n\n\n\n\n
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Put the Franks Hot Sauce into a pan and add the brown sugar and real butter…..mix it up!  That’s it! <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
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 Then pour it over the fried chicken or toss in a large salad bowl with the chicken….either way works great.<\/p>\n

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<\/b><\/span><\/span>I read this cool review on taste testing the top 4 rated hot sauces to decide which one to buy for my sauce recipe. Here it is from Serious Eats.<\/a><\/b><\/span><\/span>

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All 4 hot sauces were in my local market but this is the one recommended by Serious Eats! <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n


<\/b><\/span><\/span>Boneless Buffalo Wings Glaze (like Wingers)<\/b><\/span><\/span><\/span>
1\/2 cup Franks Louisiana Hot Sauce<\/b>
1\/2 cup brown sugar (or use 1\/3 cup if you like heat more than sweet)<\/b>
2 Tablespoons Real Butter<\/b><\/p>\n

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 This is very similar to the flavor of Wingers Buffalo Wings….very sweet and a hint of heat.<\/p>\n

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<\/span>Dipping Sauce for Veggies & Boneless Wings <\/span><\/b><\/span>
1\/3 Cup Greek Yogurt<\/b><\/span>
1\/3 Cup Ranch or Blue Cheese Salad Dressing<\/b><\/span>
Mix it up and use for a great dipping sauce<\/b><\/span><\/p>\n\n\n\n\n
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All I do for dipping sauce is mix half greek yogurt (plain) and half ranch dressing or blue cheese dressing depending
on who loves which dressing! My hubs is a blue cheese man. I love the ranch flavor.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
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<\/b><\/span>Put celery, cucumbers, red peppers, carrots out in bowls to dip with your Boneless Buffalo Chicken Tenders with Wingers Copycat Glaze <\/b><\/span><\/p>\n

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This would be a perfect football game food or a party appetizer of any kind. How about for the Super Bowl? Yum. Dig in!
<\/p>\n","protected":false},"excerpt":{"rendered":"

Buffalo Chicken Tenders…with Copycat Wingers Glaze and Buttermilk Ranch Dipping Sauce….  I LOVE Buffalo Chicken. But I like the sauce to be a bit hot and a bit sweet. After some trial and error, I think I have the perfect, delicious Super Bowl Party food!  These Buffalo Chicken Tenders are soooo yummy! They will really … Continue reading “Buffalo Chicken Tenders with Wingers Copycat Sauce”<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"categories":[144],"tags":[],"_links":{"self":[{"href":"https:\/\/chefpattie.com\/index.php?rest_route=\/wp\/v2\/posts\/139"}],"collection":[{"href":"https:\/\/chefpattie.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefpattie.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefpattie.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/chefpattie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=139"}],"version-history":[{"count":0,"href":"https:\/\/chefpattie.com\/index.php?rest_route=\/wp\/v2\/posts\/139\/revisions"}],"wp:attachment":[{"href":"https:\/\/chefpattie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=139"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefpattie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=139"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefpattie.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=139"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}