Have I mentioned before how much I hate frying things in oil? I don’t mind sauteeing a few veggies, but ask me to drop some meat into a significant amount of hot oil, and you’ve lost me. Not only am I petrified of being attacked by jumping droplets of fiery hot oil, but every time I try to cook meat this way, it burns to a crisp on the outside while staying 100% raw on the inside. Every. Single. Time.
I’ve had a recipe for Crispy Buffalo Chicken Tenders hanging out on my Pinterest board for several weeks. Lately I’ve been playing the “shit or get off the pot” game with my recipe pins. It was time to either make the chicken tenders or delete the pin and admit that I was never going through with it. After all, the recipe involved cooking the chicken tenders in a frying pan and finishing them off for a few minutes in the oven.
I finally opted to shit—er, cook the chicken tenders. If I failed, there was always plan B (burrito bowls from Chipotle, as always!).
This was the first recipe I’ve ever made that involved “dredging” the meat in flour. Yeah…I’ve had this blog for three years and I’m a first-time dredger. I still don’t know what purpose it serves, but my breading clung nicely to the meat, so I won’t argue its importance!
The instructions were to heat the oil on medium-high heat and leave the chicken tenders untouched in the pan for seven minutes. I did lift them up at about five minutes and they were the most perfect shade of golden brown, and I admit that I flipped them at that point for fear of charring them. After a few minutes on the other side, I moved the tenders to a cooling rack over a cookie sheet and transferred them to the oven. Eleven minutes later, the meat was perfectly cooked and (gasp!), the outsides were gloriously crispy.
After removing them from the oven, I may have dropped one of the chicken tenders on the kitchen floor. The dog was quick to attack the fallen food and she seemed thoroughly satisfied with the taste. Good sign!…I think. She also enjoys the flavor of cat poop, so it actually could have been a very bad sign.
The chicken tenders were supposed to be dipped in ranch, which sounded delicious. But it turns out our bottle of ranch was two months past its expiration date. We had nothing else to dip our chicken tenders in. I crossed my fingers and hoped they were flavorful enough without a dipping sauce. And they were. They were fantastic.
They were also hotter than hell.
My husband couldn’t even finish his. He loved the flavor, but his mouth was on fire after his second chicken tender and he wasn’t able to eat the other two on his plate. I ate three, but I think it was at least an hour afterward before I found any relief from the burning sensation in my mouth.
Thanks a lot, expired ranch dressing. Yeah, I’m blaming you.
So, I guess it’s time to go through my kitchen and check the expiration dates on everything.
At least I did a good job at frying the chicken!