Sunday, April 21, 2019

Rocco DiSpirito’s Super Bowl Chicken Tenders

January 30, 2019

Rocco gives us a gourmet twist to your hubbies favorite chicken wings.

Rocco DiSpirito

www.roccodispirito.com

* canola oil 1 gallon*
* corn flour for dredging*
* 1 1/2 pounds chicken tenders
* salt and pepper to taste*
* 3/4 cup Steve and Ed’s Buffalo Wing Sauce, or other buffalo wing sauce of choice
* 2 celery hearts, sliced on a bias
* 1 1/4 cups crumbled blue cheese
* 2/3 cup mayonnaise

Heat oil in a large pot to 400 degrees. Dredge chicken tenders in corn flour. Add tenders to hot oil and stir occasionally during cooking. Cook for about 5 minutes or until tenders are golden brown and cooked through. Drain on paper towels and season with salt and pepper. Toss in a large bowl with hot sauce. While wings are cooking, combine celery hearts, blue cheese and mayo in a large bowl. Mix to coat and season with salt and pepper. To serve, divide celery salad among four plates and pile an equal amount of tenders on top of each salad.
Yield: Serves: 4
Published: 02/01/06

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