Last week was a whirlwind of Mommy activity here at our house. Having moved to FL recently from MA, I scheduled what seemed like 50,000 activities to meet other moms and kids. Some were awesome, some were less stellar, but all in all, it was a good and hectic week. That means there was little energy left for posting. I had promised the recipe for dairy-free & soy-free buffalo chicken if it turned out successful. Well, it was more than successful. It was scrumptious! Crispy, spicy, buttery, and completely and utterly flavorful. If you like buffalo wings, you’re going to love this chicken. The recipe serves 4.
Ingredients
6 tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. ground red pepper
8 boneless chicken tenderloins or boneless chicken breast cut into strips
1 tbsp. olive oil, divided
3 – 4 tbsp. hot sauce ( I used Frank’s RedHot Original)
1 tbsp. dairy-free & soy-free “butter” ( I used Earth Balance Soy-Free Buttery Spread)
Directions
Preheat oven to 375°.
Combine the flour, salt, garlic powder and ground red pepper in a zip-top plastic bag. Seal and shake to blend. Add half of the chicken to bag, seal and shake to coat. Remove chicken from bag, shaking to remove excess flour mixture. Repeat the procedure with the remaining uncooked chicken.
Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons of the olive oil to the pan, swirling to coat. Add as many pieces of the flour-coated chicken to the pan as will fit comfortably. Sauté 4 minutes on each side or until browned. Transfer browned chicken to a jelly-roll pan. Repeat procedure with any of the remaining uncooked chicken. Discard remaining flour mixture.
Bake chicken at 375° for 8 minutes or until cooked completely.
Combine the hot sauce and “butter” in a microwave-safe dish. Microwave on high for 30 seconds or until the “butter” melts, stirring to blend. Place the chicken in a shallow dish and drizzle with the sauce. Toss to coat evenly and serve immediately.
Comments