The colder weather had me craving a dinner that would help us thaw out (I know that any of you reading this that live north of Orlando think I'm being overly dramatic about our "cold" weather...but come on! My time in Florida has given me zero tolerance for any temperatures under 60). And ever since making Buffalo Salmon, I've been thinking about modifying the recipe to make Buffalo Chicken. There is this sports bar we used to go to all the time to watch Steelers games and they have amazingly delicious boneless wings. I heart wings but always opt for boneless when it's an option. I'm thrilled to be able to say I can now make AleHouse Zingers at home! :) So any of you looking to warm up, try this recipe...if you don't like too much heat you can increase the butter and reduce the hot sauce.
Boneless Buffalo Chicken
1lb chicken tenders
2 eggs, lightly beaten
1/4 cup olive oil
2 T butter
1/2 cup Frank's Hot Sauce (has to be Frank's, it's the BEST)
3/4 cup blue cheese crumbles
1. Season breadcrumbs with salt and pepper. Dredge chicken tenders in breadcrumbs. Dip in egg and then dredge back through breadcrumbs.
2. Heat olive oil in a medium skillet. Add chicken and cook 4 minutes per side or until golden.
3. Transfer chicken to a baking sheet and bake at 425 until cooked through (about 10 minutes).
4. Meanwhile, melt the butter and mix in the hot sauce.
5. Drizzle sauce over baked chicken and top with blue cheese crumbles.