We play our first game of the college football season tonight. So, of course, I planned a celebration meal.
We started with pico de gallo, chips, salsa, celery, carrots, and ranch.
Then, we moved to boneless buffalo chicken tenders, regular chicken tenders, baked French fries, and more carrots, celery, ranch, and goat cheese dressing (instead of blue cheese).
It was a feast. And, to make it even more fun for everyone, we had a picnic in the living room floor while we watched Scooby, our little pre-game entertainment.
Oh, how I love the simple things that create family bonding time. More pictures, more memories for the scrapbook in my head. I will go to sleep smiling as I flip through the internal videos, pictures, and memories tonight.
Recipe: Boneless Buffalo Chicken Tenders
- 4 chicken breasts, cut into chunks
- 1/4 cup corn starch
- 1 egg
- 1 tsp red wine vinegar
- 1 tsp season salt
- 1 tsp pepper
- favorite wing sauce
- canola oil
- kosher salt
- In a large bowl, mix together the corn starch, egg, red wine vinegar, season salt, and pepper.
- Add the chicken, and mix until well coated.
- Add canola oil to pan (I like to use just enough to cover the chicken once I drop it in). Heat over medium high heat.
- Once heated, add the chicken tenders, one at a time, until the bottom of the pan is covered with chicken tenders.
- While the chicken is frying, heat wing sauce over medium low heat.
- Fry for about 4 minutes on each side. Remove from the pan and drain on a paper-towel covered plate.
- Sprinkle the chicken with kosher salt.
- Dip half (or all, depending on what your family likes) of the tenders into the wing sauce.
- Serve with ranch or goat cheese (blue cheese) dressing.
And, a very special shout-out to my daddy – Happy Birthday, Daddy – and my sister and brother-in-law – Happy Anniversary! I love you all!!