3 tablespoons hot sauce, such as Frank's RedHot, divided
3 tablespoons distilled white vinegar, divided
2 pounds chicken tenders
6 tablespoons whole-wheat flour
6 tablespoons cornmeal
1/2 teaspoon cayenne pepper
2 tablespoons canola oil, divided
2 cups carrot sticks
2 cups celery sticks
Instructions
To prepare dip- Whisk sour cream, blue cheese, 1 tablespoon
vinegar and 1/4 teaspoon cayenne in a small bowl.
Cover and refrigerate until ready to serve.
To prepare wings- Whisk buttermilk, 2 tablespoons hot sauce
and 2 tablespoons vinegar in a large bowl until combined. Add
chicken; toss to coat. Transfer to the refrigerator and let
marinate for at least 10 minutes or up to 1 hour, stirring
occasionally.
Meanwhile, whisk flour and cornmeal in a shallow dish. Whisk
the remaining 1 tablespoon hot sauce and 1 tablespoon
vinegar in a small bowl; set aside.
Remove the chicken from the marinade and roll in the flour
mixture until evenly coated. (Discard remaining marinade and
flour mixture.) Sprinkle both sides of the chicken with 1/2
teaspoon cayenne.
Heat 1 tablespoon oil in a large nonstick skillet over medium-
high heat. Add half the chicken, placing each piece in a little
oil. Cook until golden brown and cooked through, 3 to 4
minutes per side. Transfer to a serving platter. Repeat with the
remaining 1 tablespoon oil and chicken, reducing the heat if
necessary to prevent burning. Transfer to the platter. Drizzle
the chicken with the reserved hot sauce mixture. Serve with
carrots, celery and Spicy Blue Cheese Dip.
Serving
Suggestions
Make Ahead Tip- The chicken can marinate (Step 1) for up to 1 hour.
Originally Submitted
11/6/2014
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