Buffalo Style Chicken Tenders

 

Ingredients

2 1/2 lbs chicken tenderloins (or boneless skinless chicken breasts, cut into strips)

2 1/4 C flour

1/4 C cornstarch

2 tsp. salt

1 tsp. pepper

2 tsp. chili powder

2 tsp. paprika

1 C milk

1/2 C water

1 egg

vegetable oil (for frying) 

1 C hot sauce 

1/2 C melted butter or margarine

1/4 C italian dressing

Directions 

1) Combine the flour, cornstarch, salt, pepper, chili powder and paprika in a large ziplock bag and shake well to mix. 

2) In a separate bowl, whisk together the milk and water. 

3) Fill a heavy skillet with oil to about 1" and heat to about 310 degrees. If using a deep fryer set it to 325 degrees. 

4) Place a few chicken pieces in the bag with the flour mixture and shake to coat. Place coated pieces on a baking sheet lined with parchment paper. Repeat with the remaining chicken. 

5) Dip each coated piece of the chicken in the egg wash, shake off the excess egg and return it to the bag of flour, shaking to coat again. 

6) Cook in hot oil until golden brown (about 3 minutes per side) 

7) Drain on paper towels. 

8) Combine margarine, hot sauce and dressing in a large bowl. 

9) Place each cooked chicken tender in the sauce and toss to coat. 

10) Serve with celery and blue cheese or ranch dressing (if desired) 

Prep: 10 minutes

Cook: 15 minutes

Total: 25 minutes

Serves: 8 

Crock Pot Spaghetti and Meatballs (All-in-One)

 

Ingredients

1 (24 oz) jar spaghetti sauce

4 C water, vegetable or beef broth

1 (16 oz) box spaghetti

1 (26 oz) bag frozen meatballs (24 count) 

olive oil

Optional Sauce ingredients: 

1 1/2 tsp Italian seasoning

1 1/2 tsp. minced garlic

1 1/2 tsp. dried basil or 2-3 leaves. fresh basil. torn

Directions

1) In a 6 qt. slow cooker, pour in jarred spaghetti sauce. 

2) Then add 4 C of water. (Instead of using water, try using vegetable or beef broth for a kick of flavor) 

3) Add in minced garlic, Italian seasoning and basil (if using) 

4) Break spaghetti noodles in half and put in a large ziplock bag. Coat the spaghetti noodles with a drizzle of olive oil. Close the bag and gently move the noodles around until they are all coated. Then remove noodles from bag and put noodles on top of sauce mixture and gently push them down so they are slightly in the sauce. Then top with frozen meatballs. No need to stir these in. Just out them right on top.

5) Cover and cook on low for about 2-5 hours (until noodles are soft and meatballs are heated through). Then give it a gently stir to combine and serve. 

Prep: 15 minutes

Cook: 5 hours

Total: 5 hours 15 minutes

Serves: 6 

Slow Cooker Cocktail Sausages

 

Ingredients

1 1/2 C ketchup

1/4 C brown sugar, packed

1 tbsp. Worcestershire sauce

1 tbsp. Sriracha, or more, to taste

1 tsp. Dijon mustard

2 (16 oz)  pkg. beef hot dog, quartered

2 tbsp. chopped fresh parsley leaves

Directions

1) In a large bowl, whisk together ketchup, brown sugar, Worcestershire, Sriracha, Dijon and 3 tbsp. water. 

2) Place hot dogs into slow cooker. Stir in ketchup mixture and gently toss to combine. 

3) Cover and cook on low heat for 4-5 hours or high heat for 2-3 hours. 

4) Serve immediately, garnished with parsley, if desired. 

Prep: 10 minutes

Cook: 5 hours

Total: 5 hours 10 minutes

Serves: 10 

Dorito-Crusted Chicken Bites

 

Ingredients 

4 oz. Tortilla chips

8 oz. chicken tenders

1/2 C all-purpose flour

1 egg, beaten

Directions

1) Preheat the oven to 400 degrees. Cut the chicken into bite-size pieces. 

2) Crush the tortilla chips with a food processor. Set aside in a big bowl. 

3) Dust the chicken with all-purpose flour, shake off the excess, dip in the beaten egg, and then coat evenly with the tortilla chips. Lay on a baking sheet lined with parchment paper. Repeat the steps until all chicken is coated. 

4) Bake for 15 minutes and serve immediately. 

Prep: 10 minutes

Cook: 15 minutes

Total: 25 minutes

Serves: 2