I love buffalo wings, tenders, etc. and have become pretty good at them if I do say so myself. I have modified my recipe over the years, to what it is today. The one thing I haven't done is mess with the sauce, once I got it like I wanted it. I actually had a principal at the school ask me for a bottle of my sauce for his birthday. I gave it to him, and he said he put it on everything, even drank some from the bottle... I guess he liked it, huh?
This covers about 3 lbs of chicken, and when I make these, that is the least I get by with.If you aren't going to make that many, put the mixture in an air proof container, ziploc bag, etc. and save what you don't need for later.
Breading
2 cups self rising flour (don't know why, but it must be self rising. Tried it with plain flour and it was lousy)
1teaspoon garlic powder
1 teaspoon ground red pepper or cayenne powder
salt to taste
pepper
1/2 teaspoon Tiger seasoning (Praise Allah seasoning-does contain MSG- omit if you can't have it)
To save money, I buy boneless skinless chicken breast when they are on sale and cut them to suit myself. If I want "tenders" , I cut the breasts into strips. If I want "nuggets", I cut it into cubes.
Coat the chicken in the breading and put into refrigerator for at least 30 minutes. This is important to the process, since the juices from the chicken and the breading create more of a "batter". If you batter the tenders using traditional batter methods, it not only makes the chicken too "bready", but it gets tough.
Take the chicken out of fridge, use a fork or toothpick, etc to get one at a time and drop into hot oil. Deep fry until brown and drain on paper towels.
While they drain, make your buffalo sauce
1 entire bottle of Hot pepper sauce... Louisiana Hot Sauce works fine, but I prefer Great Value brand. This is NOT Texas Pete, or Tabasco... too thin for this.
1 stick REAL salted butter
Melt butter, until totally melted and liquid, but not browned. Add sauce, stir well and bring to a slight boil, not a rolling boil. Add a few drops of vinegar, if you want to keep the sauce.
Put into large bowl and add chicken tenders. Toss quickly and drain sauce off tenders, so they don't get soggy. Strain remaining sauce and serve in ramekins or put in fridge for use on next batch of chicken.
Serve with Blue Cheese or Ranch Dressing.... I also make homemade french fries and serve the chicken on top of them, so that the sauce drips onto them and dip the fries in Ranch, with the buffalo sauce on them... yummy!
Ideas and recipes,techniques, etc. that have worked for me in my 35 year journey as a cook, wife, mom and Grammy!
I began cooking when I was about 11 or 12 years old, and it was almost therapuetic, even then. After I got married, in 1982, I began really trying to come up with recipes and menus of my own.
I catered a few parties here and there, but I have no artistic abilities, so cake decorating wasn't my thing, and that limited my opportunities.
I do make a lovely display of food, and can, given time and space, make a lovely buffet or tablescape, but my food is what I focus on. After all, the beautiful cakes, etc. only look that way until they are cut... it is then that the true test of the cook begins. I'm not saying my food is ugly, because it isn't. You eat with your eyes first, so it has to be visually appealing.
I cook some really fancy things, and I will include those recipes here and there. But everyday food is where the majority of cooks need help. It is the newly married couple, or the beginning cook I want to reach; those struggling to come up with tasty dishes for the average Sunday meal or a dish they can make over the weekend and re heat or restyle during the week, to broaden their menu on a smaller budget.
I love to smoke foods, grill a steak, etc. But I am a southern "if it ain't fried, it ain't supper" kind of gal. Most of my dishes aren't typically low fat nor are they figure friendly. They are comfort food... pure and simple.
One of the hardest things I learned to make was a good mashed potato dish... sounds simple, but there are so many potatoes out there, and some are great for roasting, but few lend themselves to that creamy texture we love when sitting down to a true "Sunday supper at Grandma's" taste.
So it is the everyday cook who should most enjoy my dishes. I certainly don't advocate fried food everyday, but I truly enjoy my share of country fried steak and gravy, fried chicken, pot roast, pork shoulder, etc. I love to eat, I love to cook for others and my motto is "Never trust a skinny cook; if they don't eat their own food, why should I?'"
There are plenty of folks out there who can show you how to make a standing rib roast, and I may publish my own version, but I want you to be able to take that unexpected afternoon off or that lazy Saturday and turn it into something that takes you back to your childhood, or makes you think of your Grandma or Great Grandma when you eat it.
Please let me know how these recipes work for you and your family. Tell me and the followers if you put your own spin on a dish. I'd love to know if the tips, recipes, etc are helpful....comment on individual recipes or post as you like. I love to hear how someone has made a dish their very own.
The photos of recipes you will see here are pics of the actual dishes I have made and served my family... if you look closely, you may see a dirty dish or two, or a hand in the photos... I think you should only publish a recipe you have tried and tested on your own family. ENJOY!
I catered a few parties here and there, but I have no artistic abilities, so cake decorating wasn't my thing, and that limited my opportunities.
I do make a lovely display of food, and can, given time and space, make a lovely buffet or tablescape, but my food is what I focus on. After all, the beautiful cakes, etc. only look that way until they are cut... it is then that the true test of the cook begins. I'm not saying my food is ugly, because it isn't. You eat with your eyes first, so it has to be visually appealing.
I cook some really fancy things, and I will include those recipes here and there. But everyday food is where the majority of cooks need help. It is the newly married couple, or the beginning cook I want to reach; those struggling to come up with tasty dishes for the average Sunday meal or a dish they can make over the weekend and re heat or restyle during the week, to broaden their menu on a smaller budget.
I love to smoke foods, grill a steak, etc. But I am a southern "if it ain't fried, it ain't supper" kind of gal. Most of my dishes aren't typically low fat nor are they figure friendly. They are comfort food... pure and simple.
One of the hardest things I learned to make was a good mashed potato dish... sounds simple, but there are so many potatoes out there, and some are great for roasting, but few lend themselves to that creamy texture we love when sitting down to a true "Sunday supper at Grandma's" taste.
So it is the everyday cook who should most enjoy my dishes. I certainly don't advocate fried food everyday, but I truly enjoy my share of country fried steak and gravy, fried chicken, pot roast, pork shoulder, etc. I love to eat, I love to cook for others and my motto is "Never trust a skinny cook; if they don't eat their own food, why should I?'"
There are plenty of folks out there who can show you how to make a standing rib roast, and I may publish my own version, but I want you to be able to take that unexpected afternoon off or that lazy Saturday and turn it into something that takes you back to your childhood, or makes you think of your Grandma or Great Grandma when you eat it.
Please let me know how these recipes work for you and your family. Tell me and the followers if you put your own spin on a dish. I'd love to know if the tips, recipes, etc are helpful....comment on individual recipes or post as you like. I love to hear how someone has made a dish their very own.
The photos of recipes you will see here are pics of the actual dishes I have made and served my family... if you look closely, you may see a dirty dish or two, or a hand in the photos... I think you should only publish a recipe you have tried and tested on your own family. ENJOY!
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