This recipe, from my newest cookbook, is quick, easy, and delicious. If your kids don't like spicy foods, reduce the cayenne pepper, or use 1/8 tsp. black pepper instead.
Prep Time: 15 minutes
Cook Time: 9 minutes
Ingredients:
- 1-1/2 pounds chicken tenders
- 1 tsp. cayenne pepper
- 1 Tbsp. hot pepper sauce
- 1 egg, beaten
- 1/2 tsp. salt
- 1 cup dry bread crumbs
- 1/4 cup olive oil
- 1 cup creamy blue cheese salad dressing
- 1/2 cup chopped celery
Preparation:
Spread chicken tenders onto waxed paper. On shallow plate, combine cayenne pepper, hot pepper sauce, egg, and salt and mix well. Place bread crumbs on another plate. Dip chicken tenders, two at a time, into egg mixture then into bread crumbs to coat. Place on wire rack while coating remaining tenders.In small bowl combine salad dressing and celery; cover and chill until ready to serve. Heat olive oil in heavy skillet over medium heat. Fry chicken tenders, 4 or 5 at a time, for 6-9 minutes, turning once, until brown and crisp on the outside and fully cooked. Drain on paper towels as they are finished. Serve hot with the celery dip. Serves 4-6
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