This is a simple recipe for Buffalo chicken tenders.
- Carbohydrate 8.64029999958282 g
- Cholesterol 140.841787184 mg
- Fat 25.3766126943265 g
- Fiber 3.70060000889302 g
- Protein 55.0052590701984 g
- Saturated Fat 4.2592314102273 g
- Serving Size 1 1 Serving (524g)
- Sodium 1320.03851949 mg
- Sugar 4.9396999906898 g
- Trans Fat 1.61490140989646 g
- Calories 491 calories
Step-by-step
- Marinade 8 oz of boneless skinless chicken breast in hot sauce (Tabasco or franks are both good) for about 30-40 minutes.
- Cook in a non stick skillet with 2 tbs olive oil until cooked through.
- Serve with celery sticks and 2 Tbsp of blue cheese dressing.
- Make a tossed green salad with 1-2 Tbsp light vinaigrette on the side.
How can a cook accurately determine when thin cuts of poultry are finished cooking inside a hot skillet without relying on a digital probe thermometer? Boneless skinless breast meat presents a persistent culinary challenge because poultry transitions rapidly from perfectly juicy to completely desiccated within thirty seconds of excessive heat. Marinades containing vinegar-based hot sauces add complexity to the browning process, as the sugars and acids caramelize quickly in the pan oil before the interior reaches safety. Maintaining medium heat prevents the exterior from burning before the center finishes cooking through.
Submerging the raw meat in a capsaicin-heavy liquid for thirty to forty minutes allows the aromatics to penetrate the outer millimeter of tissue, though extended soaking times will denature delicate proteins and yield a spongy texture. Slicing the thickest portion of the cooked breast open reveals opaque white flesh without any pink translucence, which serves as the definitive visual indicator of safety. Utilizing a heavy nonstick skillet distributes thermal energy evenly across the surface, ensuring the olive oil maintains contact with the meat rather than smoking and scorching.
Pungent blue cheese dressing and crisp raw celery stalks provide necessary dairy fat and structural crunch to balance the sharp acidity of the cayenne pepper. Swapping standard dressing for a light vinaigrette over mixed greens introduces an alternative acid profile that cuts through the rich fat content of the blue cheese.
