Pair this fiery entree with cool, crunchy carrot and celery sticks.
To prepare chicken, combine buttermilk and hot sauce in a shallow dish. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through salt) in a shallow dish. Dip chicken in buttermilk mixture, and dredge chicken in flour mixture.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Remove from pan. Set aside, and keep warm.
While chicken cooks, prepare the dressing. Combine fat-free mayonnaise and next 6 ingredients (through giardiniera) in a small bowl. Serve with chicken strips.
Yield: 4 servings (serving size: about 3 chicken tenders and 2 tablespoons dressing)
No more peeling. No more mincing. Our chopped garlic is from fresh garlic cloves and marinated in soybean oil. This gourmet condiment can be used with anything a cook would add garlic to. Everything is better with a little (or a lot of) garlic added.
This is a “pepper and vegetable mix” recipe that has been in the Formella family for over 100 years. It’s great on sandwiches, pizzas, pastas, soups, sauces, salads, chili, and more.