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As you have heard on this blog before, I like taken advantage of food that I have opened and not finished. Â I had some chicken tenders and blue cheese leftover from the Buffalo Chicken Pizzas the other night. Â Got home from work and had this on the table in a little more than 30 minutes.
Recipe
Blue Cheese Dipping Sauce:
- Melt 1 tbsp butter in sauce pan
- Once butter is melted, stir in 1 tbsp of all purpose flour. Â Mix well and cook for 1 minute
- Pour in slowly 1 cup of skim milk 1/2 cup at a time and stir well.
- After about 2 minutes add in the crumbled blue cheese. Â The amount depends on how thick you like your sauce. Â I used 6 oz
Chicken Fingers:
- When I got up in the morning, I put the chicken fingers into a mixture of 1 cup of skim milk and good number of shakes of Tabasco sauce – 8 – 10.Â
- First set up your dredging station to include one bowl with 1/2 cup of flour, a second bowl with 2 eggs beaten and the final bowl filled with 1 cup of Italian bread crumbs
- Â Take the chicken pieces and first put in the flour. Â Shake off any excess flour and the put in the eggs covering completely and again let drip before putting into the breadcrumbs. Â Once again shake off any excess breadcrumbs
- Heat your deep fryer to 350 – 355 degrees. Â Take the individual pieces you have dredge and put them into the frying tray – do not over crowd. Â Cook for 2 – 3 minutes
- Drain on a paper towel and complete the frying process for all the chicken pieces
- Finish by cooking for another 6 – 8 minutes in a 300 degree over and serveÂ
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