Eating Low with Amy
Your guide to low carb, low cal, low fat cooking!
Episode 32: Buffalo Chicken Tenders
Hi this is Amy and welcome to Eating Low
Today we’re going to be making Buffalo Chicken Tenders and I’ve just been craving Buffalo wings that I don’t know why. So I decided I’m just going to go ahead and make them. The only thing you need to watch with this is your—if you use like Buffalo wings sauce. Just check the carbs on the back. Some of them are carbier than others the Texas Pia is a little higher carb but I’m on maintenance so, I can afford it. There was another one that I whipped out at the store,. I didn’t recognize the name so I was catching on getting it but it only had I think one carb for two tablespoons. So you can get with sugar one you think you can afford. And I just started—this recipe is going to start out a lot like the rich and the tender’s recipe. We just got our tenders wing sauce and then I’m going to spray them on the pan. Let me season them up a little bit just with the seasoning but they’re going to get the Texas Pia when I’m done so you don’t need to much on the way your seasoning. It’s all going to get covered up and then let even one out and I found the Walton Farms blue cheese dressing and so if you can find that out it would go good—its just so noisy when I make them again. I am just seasoning this other side and we’re going to probably be in and just and cook our tenders like normal cooking it up for maybe—I’m going to do for 20 minutes because that how long I do for the risotto tender recipe. And we’ll just going to cook this like we do then and then we’ll throw in the Texas Pia and we’ll have our Buffalo Chicken Tenders. I’ll be right back.
So what I am going to do now—there are couple of different ways you can do this. If you just want it to produce sauce on individually. You know make a serving and then the chicken put it on the plate and then put like a little bit of sauce on it and that way you can measure out how much your using, that’s one way to go and the other way to go it was—I’m just going to—like—it’s like a lazy like. I am just going to pour some of this on top and the one I’m using has five carbs for two tablespoons so definitely watch out when you’re doing it. That’s why I say maybe measure it out individually as you need it but I’m just going to drizzle this and you actually don’t need a lot of the stuff, it’s pretty spicy and had a lot of flavor in it.
Coat them all and make sure everybody gets covered and now you can see if you need to add more or not. You can also try cooking it in the sauce but I kind of like this way. I like when my chicken gets a little crispy and I was afraid that if I cooked it with the sauce it might not get as crispy because it could be soaking in the juice. But you can play around with that, this is just an idea. Alright, so we’re pretty well coated and then got my celery because I have to have celery when I have a buffalo. Oh my God I bought the Walton. I brought but I could find them. I've got the Walton blue cheese which of course now I’m not going to be able to open because I’m on cam. So I’m going to open some of this stuff and you know I’m willing to get this a try. I love blue cheese like regular blue cheese but its really bad and I’m turn out be get on maintenance and not go totally nuts.
So I am going to put little bit of my blue cheese there, definitely a little runnier than your average blue cheese. I hope I will be the judge o f this dressing. So I was going to pick up the tender and dunk it our blue cheese. Oh they’re getting well but they’re just messy. I’m beginning to feel like I'm taking a little of myself that this is really good. You know the Texas meat is so spicy and vinegary and stuff that it makes your tongue pop. That the Walton’s is convenient and you know like a little blue cheese flavor but you can’t really—then actually goes well together because you can’t taste that the Walton’s is not real blue cheese. I guess this is what I’m trying to say. Well this is pretty good. The Walton’s blue cheese, it’s alright. For now, it will be good. I can’t—you know it’s definitely not real blue cheese but I don’t use it with these two things together and with the celery, I think right.
Thanks for Eating Low with Amy.
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