Skewered Buffalo Chicken Tenders
- ½ cup all-purpose flour
- ½ cup plain bread crumbs
- Pinch of garlic powder
- Pinch of paprika
- ½ teaspoon kosher salt
- ½ teaspoon coarsely ground black pepper
- 2 large eggs, lightly beaten
- 1 pound chicken tenders or 4 boneless skinless chicken breasts, cut into ½ inch strips
- ¾ cup hot sauce
- 5 tablespoons unsalted butter
- 1 teaspoon minced garlic
- 1 to 2 cups bottled blue cheese dressing
- 3 celery stalks, cut into 3-inch pieces
Preheat oven to 350 degrees. Line a baking sheet with aluminum foil and spray with vegetable oil spray.
Combine the flour, bread crumbs, garlic powder, paprika, salt and pepper in a resealable plastic bag. Close the bag and shake thoroughly. Place the beaten eggs in a shallow bowl. Dip the chicken tenders into the egg, shaking off any extra. Put the chicken tenders into the flour mixture, close the bag and shake thoroughly to coat.
Thread the chicken onto the skewers. Arrange the skewers in a single layer on the prepared baking sheet. Bake for 7 to 8 minutes, then turn the skewers over and bake for 7 to 8 minutes more or until chicken juices run clear. Makes 8 to 10 servings.
While the chicken is cooking, combine the hot sauce, butter and garlic in a saucepan over medium heat. Stir well.
Remove the baking sheet from the oven. Brush both sides of the chicken with the Buffalo Hot Sauce. Return the chicken to the oven and bake for 3 minutes more. Serve with the blue cheese dressing and celery sticks.