Sunday, September 28, 2008

Buffalo Chicken Tenders

These were really good and had the flavor of buffalo wings without all the fat. Although they were super hot and next time I'd use less wing sauce.

I got this great recipe from a fellow recipe blogger. Here's a link to her site and the recipe. And for the record, it was her blog that finally made me realize that since I already had several blogs that it was time to start a cooking one. So thanks Michi!

Basically take some flour with salt and pepper, egg substitute and crushed saltines. Dip the tenders in each, then place them on a greased cookie sheet. Bake at 425 for about 20 minutes, turning half-way through. I then put them under the broiler for about three or four minutes to crisp them up.

Once they are done, put them in a big bowl and toss them with wing sauce until covered.

I served them with low-fat ranch mixed with feta cheese. It had the chunkiness of blue cheese minus the fat.