Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Nov 24, 2017
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
RECENT SEARCHES
Chicken
 
Pork
 
Zucchini
 
Pumpkin
 
Macaroni And Cheese
 
RSS FEEDS
Keep up with one or all of your
favorite Sauce Magazine columns
RECIPES
Red Hot Riplets Chicken Tenders
Serves 4
Rate It:
You must login to rate
Courtesy of Dee Ryan
May 2017

Red Hot Riplets Chicken Tenders

INGREDIENTS

1½ cups buttermilk
3 Tbsp. honey, plus more for drizzling
14 oz. chicken tenderloins
1 5-oz. bag Old Vienna Red Hot Riplets
½ cup flour

PREPARATION

• In a large mixing bowl, whisk together the buttermilk and honey until the honey is dissolved. Add the chicken tenderloins and soak 2 to 3 hours.
• Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
• In the bowl of a food processor, pulse the chips and flour 5 or 6 times, until a course crumb mixture forms. Pour in a shallow dish.
• Working a few pieces at a time, gently shake the excess buttermilk from the tenders. Dredge in the potato chip mixture until well coated and place on the baking sheet. Repeat with the remaining tenders.
• Bake 20 to 25 minutes, then drizzle with a little honey and serve.

Want to comment on this recipe? Login or sign up on Sauce.
And/Or
Conceived and created by Bent Mind Creative Group, LLC ©1999-2017, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004