Martha's All American Buffalo Chicken Tenders for Superbowl Sunday
I've made these buffalo tenders several years in a row for Superbowl Sunday. It is a quintessential Martha Stewart recipe: perfect and simple. Using skinless tenders cuts out a significant amount of fat...and why not go boneless?
When battering the chicken, follow her directions: "to keep mess to a minimum, use one hand to dip chicken in buttermilk and place in flour; with the other hand, toss, pick up, and place on sheet." Don't forget the celery stalks.
All-American Buffalo Chicken Tenders
Ingredients (4 servings)
1 cup crumbled blue cheese
1 cup low-fat buttermilk
coarse salt and pepper
1 cup flour
1 1/2 lbs chicken tenders
1/2 cup vegetable oil, such as safflower
1/3 cup hot sauce
2 tblsp melted butter
celery stalks
1. Preheat oven to 250 degrees. Place a wire rack on a rimmed baking sheet, and transfer to oven. In a medium bowl, stir together blue cheese and 1/2 cup butter milk. Season dip with salt and pepper and set aside.
2. Place flour and remaining 1/2 cup buttermilk in separate medium bowls; season with salt and pepper. Set out another rimmed baking sheet alongside. Dip chicken in buttermilk (allowing excess to drip off), then in flour (shaking off excess); place on sheet.
3. In a large skillet, heat oil over medium-high heat. Working in batches, fry chicken until golden brown and cooked through, 3 to 4 minutes per side. Transfer to rack in the oven to keep warm.
4. In a large bowl, stir together hot sauce and melted butter. Add chicken and toss to coat. Serve tenders with blue cheese dip and celery stalks.
