Buffalo Tender Platter
Crispy Chicken Tenders with Spicy Buffalo Sauce and Fresh Greens
This twist on an original recipe from the ’60s includes a fresh arugula celery herb, topped with crispy Tyson Red Label® Chicken Tenders tossed in a peppery buffalo sauce with accents of arugula, parsley and celery leaves. Drizzled with a blue cheese ranch dressing, in includes an extra spicy kick from irresistible sweety drop peppers.
Ingredients:
| Tyson Red Label® Frozen Fully Cooked Homestyle Breaded Chicken Tenderloins | 5 EACH |
| Buffalo Sauce, prepared | 2 OZ |
| Ranch, prepared | 2 OZ |
| Blue Cheese, crumbled | 1 OZ |
| Sweety Drop Peppers | 1 TBSP |
| Celery Leaves | 1 OZ |
| Parsley, Flat Leaf | 1 OZ |
| Arugula | 2 OZ |
Garnish:
| Celery Ribs, cut in 2″ sections | 1 OZ |
| Fresno Chiles, thin sliced | 1 TBSP |
| Red Onion, thin sliced | 1 TBSP |
Directions:
-
-
- Pre-heat convection oven to 375°F while you lay tenders in a single layer on a sheet tray.
- Cook tenders for 10-15 minutes or until they reach 165°F
- Toss tenders in buffalo sauce with celery, onion and chile garnish.
- Place arugula, parsley and celery leaves on bottom of the plate.
- Place buffalo tenders and garnish over greens.
- Drizzle blue cheese ranch dressing over the top.
- Garnish with sweety drop peppers and blue cheese crumbles
-