4.Feb.2011 at 4 | Amber
So first of all, yum. Second of all, my apologies on being a terrible blogger. I haven’t posted in almost a month and while no one asked where I had gone I’ll pretend one of you actually checked in and became disappointed in the lack of new material. With that said, I’m sorry person, for my neglect.
This little gem of a wrap, and if you’re new here, yes, we believe a wrap can be categorized as a sandwich, is one I’ve been wanting to make for a while and finally got around to it right as some serious bouts of heartburn were rearing their ugly heads so let’s just say it’s been awesome.
Sidenote: The above pictured tenders are not fried in batter but baked with bread crumbs. Couldn’t even tell huh? They are relatively good for you and still delicious.
The recipe for the buffalo tenders was adapted from a recipe I found online that had a lot of reviews and alterations. I took about 3 of those alterations, about half of the original recipe and stopped thinking and this is the end result. They were good, not mind blowing, but if you are in the mood for a buffalo wing or tender, this will definitely satisfy. No need to go to your local bar. Except if you are out of beer or whiskey. Then go to your local bar immediately.
I like my buffalo wraps with Ranch instead of Bleu Cheese, something about lumps in something that I am already aware is bacteria just doesn’t sit right. I love the taste of Bleu Cheese but I like to forgo the crumbles.
Buffalo Chicken Tenders
4 Boneless Chicken Breasts
1/4 cup Flour
1 tsp. Garlic Powder
1 tsp. Cayenne Pepper
1/2 tsp. Salt
3/4 cup Bread Crumbs (I used Panko which you can find in the International Food isle at your grocery store, they make the tenders seem more like they are fried in batter)
2 Egg Whites beaten
1/4 cup Butter
1/2 cup Frank’s Hot Sauce
Preheat oven to 400 degrees. Coat baking sheet with nonstick spray.
You can choose to marinate your chicken breasts in Frank’s for a little while beforehand or just jump right in.
In a bag mix flour, half the amounts for the garlic powder, cayenne pepper and salt. On a plate, mix bread crumbs with the rest of the garlic powder, cayenne pepper and salt.
Shake the chicken pieces in flour. Beat the eggs and mix a dash or two of Frank’s hot sauce, dip chicken in the mix and then roll in the bread crumbs. Place on the baking sheet.
Bake about 8 minutes. Flip and bake 7 more minutes. While they are baking, heat up the butter and Frank’s on the stove until it is simmering nicely. With about a minute or two of baking time left, dip the tenders into your butter sauce and stick back in the oven for the remaining time.
If you opt to not do the last step, these are actually low fat and still delicious.
Buffalo Chicken Wrap
Buffalo Chicken Tenders (2 or 3 depending)
Chopped Red Onion
Grated Cheese (Sharp Cheddar, Monterey Jack, whatever you like)
Ranch Dressing or Bleu Cheese
Open the wrap and put everything else inside. Roll up. I dip the whole thing in more ranch dressing. It takes the bite out of the hot sauce without taking away the flavor, it’s a good combination so don’t skimp.