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Ingredients
| nonfat buttermilk: 3 Tbl |
| hot sauce: 3 Tbl |
| distilled vinegar: 3 Tbl |
| chicken breast tenders: 2 lbs |
| whole wheat flour: 6 Tbl |
| cornmeal: 6 Tbl |
| cayenne pepper: 1/2 tsp |
| canola oil - for salads, woks and light frying: 2 Tbl |
Cornmeal Crusted Buffalo Wing Strips
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
20 min -
Servings
8 serving(s)
Tags
- Whisk buttermilk, 2 tablespoons hot pepper 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.
- Remove the chicken from the marinade and ll in the flour mixture until evenly coated. (Discard remaining marinade and flour mixture.) Sprinkle both sides of the chicken with cayenne.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half the chicken, placing each 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. Transfer to the platter.
- Drizzle the chicken with the reserved hot sauce mixture. Serve with carrots and celery.