Buffalo chicken fingers

So we've already talked about the Super Bowl, right? We've discussed the impending boredom, violence, and most importantly, we've touched on the menu. I had an epiphany, though.

It was about buffalo wings.

I have a weird history with wings. Growing up, I never truly liked them. I loved the idea of them, and the concept that they were deep-fried, dipped in ranch, and were kinda' spicy. The problem is, every time I ordered them, I'd have 2 bites and wish I had chosen something else. Until recently, I had that kind of touch-and-go relationship with them.

I can't tell you when I actually fell in love with wings, but one day I noticed I was always ordering them when we went out to eat. So I looked up the nutritional information, and it would blow your mind how much fat and calories are in a single restaurant serving. So I took control. Because I am a control freak.

This recipe is so good, and the great thing is that it doesn't look healthy. In fact, it looks so unhealthy that I had to talk my husband down from the ledge (figuratively) when he saw them. He was convinced I was trying to sabotage his diet. You may be wondering why it's good that they look unhealthy. Well, because as the wife of a once fast food junkie, I know how hard it can be to get your family to eat healthy.

I think I should also apologize that I don't have any great pictures up. My lovely husband who I love with all my heart stole my camera this morning to take to work for some unknown purpose, and I had to wait until they were cold to photograph them. I'll forgive him, though, because he just called to say he was unloading the dishwasher.

Now that, my friends, is sexy.

  • Buffalo sauce (sold at any grocery store near the barbecue sauce)
  • Boneless chicken tenderloins
  • Whole wheat flour
  • Cornmeal
  • Olive oil
  • Pour enough buffalo sauce into a bowl that the chicken tenderloins are fully submerged.
  • Let the chicken sit in the buffalo sauce and marinate for about 20 minutes.
  • Add about 1/2 cup olive oil to a pan over high heat.
  • Pour equal amounts of the flour and cornmeal into a separate bowl. Stir it up.
  • Transfer the chicken from the buffalo sauce to the flour/cornmeal mixture. Completely coat the chicken.
  • Place the chicken in the hot pan with olive oil. The oil should only be about 1/4 inch from the bottom of the chicken. We don't want it to be completely covered. Olive oil is good for you, but it's not that good.
  • Let it sit on high heat for 3-5 minutes or until the bottom side is browned and has formed a crust.
  • Flip the chicken and let it sit for the same amount of time. 
  • Serve hot with your favorite dipping sauce/
That's it! With just a few minor adjustments, you've got yourself a healthified Super Bowl treat.

Love and buffalo sauce,
Content Copyright © 2009 by Rachael Wadsworth and All Kinds of Yumm. All rights reserved. Click here to read our Privacy Policy. Click here to read our Cookies Policy.