Buffalo Chicken Tenders

[Roxy]

Buffalo Chicken Tenders:

 

12 Chicken Tenders

1/2 Cup Frank’s Hot Sauce-Use More If You Want Chicken Tenders Hotter

1/2 Cup Flour

1 Tsp. Kosher Salt

Cajun Seasoning To Taste-(Use 1 T.-( More If You Prefer It More Spicy)

1 T. Butter

2 T. Vegetable Oil

Bleu Cheese or Ranch Dressing.

 

4 ribs celery cut into 3-in. lengths

Party Carrot Sticks

 

Soak the chicken in Frank’s Hot Sauce in the refrigerator for at least 30 minutes-(preferably for several hours). Put flour in pie tin and season with salt and Cajun Seasoning. Remove chicken from Hot Sauce, shake off excess and dredge chicken in the flour. Set on a baking rack.

Heat the butter and oil in a large non-stick skillet over medium heat. When the butter has stopped bubbling, add the chicken tenders and cook until golden and cooked through, about 3 minutes per side. Remove from the pan and drain on paper towels. Put on serving plate with celery and carrot sticks surrounding the chicken tenders.

 

Serve Marie’s Chunky Bleu Cheese Dressing or Hidden Valley Ranch Dressing in a bowl for dip.