Buffalo Chicken Tenders
2 garlic cloves, smashed
1 teaspoon salt
1/4 cup plus 2 tablespoons hot sauce (such as Tabasco Chipotle), divided
2 cups plus 6 tablespoons buttermilk, divided
1 pound chicken tenders (or chicken breasts cut into 3-by-1-inch strips, 1/2-inch thick)
3/4 cup Italian seasoned bread crumbs, preferably whole wheat
1/4 cup panko bread crumbs
1/4 cup reduced-fat mayonnaise
1/4 cup crumbled blue cheese
1/2 teaspoon lemon juice
In a medium bowl, combine the garlic, salt, 2 tablespoons of the hot sauce and 2 cups of the buttermilk. Whisk until the salt is dissolved. Add the chicken tenders and stir to coat. Cover and refrigerate for at least 2 hours and up to 10 hours.
When ready to cook, heat the oven to 425 degrees. Line a baking sheet with parchment paper and coat it with cooking spray.
In a shallow bowl combine the Italian and panko bread crumbs. In another small bowl, whisk the remaining 6 tablespoons buttermilk with the mayonnaise, blue cheese and lemon juice. Transfer to a ramekin for dipping. Pour the remaining 1/4 cup of hot sauce into a second ramekin for dipping.
Use a colander to drain the chicken, but do not pat it dry. Dip each piece in the bread crumb mixture, making sure it is coated well on both sides. Arrange the chicken in a single layer on the prepared baking sheet, then spritz the tops with cooking spray.
Bake on the oven’s middle shelf for 10 minutes. Turn the chicken over and bake for an additional 5 minutes, or until just cooked through. Let cool for a few minutes, then transfer to a platter. Serve with both dipping sauces. Makes 4 servings.
Per serving: 300 calories, 80 calories from fat (27 percent of total calories), 9 g fat (3 g saturated, 0 g trans fats), 80 mg cholesterol, 22 g carbohydrate, 1 g fiber, 5 g sugar, 33 g protein, 1,120 mg sodium.