Cornmeal Crusted Buffalo Wing Strips – a delicious recipe with buttermilk, hot pepper, white vinegar, chicken tenders, whole wheat flour, cornmeal. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Whisk buttermilk, 2 tablespoons hot pepper sauce and 2 tablespoons vinegar in a large bowl until combined. Add chicken; toss to coat. Transfer to the refrigerator and let marinate for at least 10 minutes or up to 1 hour, stirring occasionally.
2
Meanwhile, whisk flour and cornmeal in a shallow dish. Whisk the remaining 1 tablespoon hot sauce and 1 tablespoon vinegar in a small bowl.
3
Remove the chicken from the marinade and ll in the flour mixture until evenly coated. (Discard remaining marinade and flour mixture.) Sprinkle both sides of the chicken with cayenne.
4
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half the chicken, placing each in a little oil. Cook until golden brown and cooked through, 3 to 4 minutes per side.
5
Transfer to a serving platter. Repeat with the remaining 1 tablespoon oil and chicken, reducing the heat if necessary. Transfer to the platter.
6
Drizzle the chicken with the reserved hot sauce mixture. Serve with carrots and celery.
617
kcal
Calories
26
g
Fat
21
g
Carbs
74
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 tablespoons fat-free buttermilk, 3 tablespoons hot pepper sauce, 3 tablespoons white vinegar, 2 lbs chicken tenders, and more.
Yes, Cornmeal Crusted Buffalo Wing Strips falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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