FoodieCuisine.com

By Todd Barron @ FoodieCuisine.com

We made food for an Arkansas Razorbacks football game the other weekend and one item on the menu were cheeseburgers.  I cooked mine without cheese, dipped it in Hooter’s Hot Wing Sauce, and then topped it with blue cheese.  I had never tried Hooter’s Wing Sauce before and was very impressed.  I am not one to use pre-made sauces but was pleasantly surprised with the quality and flavor of the sauce.

Fast-forward to this last weekend and we made appetizers for yet another Razorbacks game.  This time we bought chicken wings from the local grocery store, already cooked, and added the sauce to them.  After 30 minutes in the oven the wings had a smooth glaze and tasted great.  I thought to myself, these would make great Buffalo Chicken Tenders and as it turns out, I was right!

I bought 2 pounds of chicken tenders and one jar of Hooter’s Hot Wing Sauce for the dinner.  For the sides I cooked the potatoes and broccoli from the Chicken Thighs dinner I made the other week.

Recipe

• 2 Pounds Chicken Thighs
• 1 Cup flour
• 1 Teaspoon salt
• 1 Teaspoon pepper
• 1 Jar Hooter’s Hot Wing Sauce
• 4 Tablespoons olive oil
• 4 Eggs

Prep

Whisk the eggs in a bowl until fluffy.  Combine the flour, salt, and pepper in a large bowl.  Heat the oven to 400 degrees.

One at a time, dip a tender in the flour, then the egg wash, and back into the flour again.  As you finish each one, place it on a cookie sheet and do not let them stack.

Cooking

Heat a griddle, or large skillet, on medium high and add the olive oil.  Once the oil starts to smoke, add the chicken tenders.  Do not turn them until they are light brown on the bottom.  Once they are, turn them over and brown on the other side.  Once they are browned on both sides, remove back to the cookie sheet.

Once all of the tenders are completed, place them in a large baking dish.  As you complete a layer of tenders, cover them in the Hooter’s Wing Sauce.  Continue this until all of the tenders are in the dish (you should have 2-3 layers).  Pour the rest of the sauce over the tenders and place the dish in the oven.  Cook the tenders until they reach 165 degrees F (about 10 minutes.)

Remove and serve 3 tenders with a scoop of potatoes and a few florets of broccoli.  My family loves this dish and I plan on making it again next weekend.