Friday, October 15, 2010
The sauce always makes extra. I usually will throw it in Buffalo Chicken Dip (along with any extra chicken pieces). But, this time I just poured it on top of the chicken. John enjoyed mopping the chicken in it anyways!
M can always get butter and hot sauce in her cafeteria; she probably didn't even know they were the major ingredients to buffalo chicken! I like to add some white vinegar to mine, but she doesn't have that, so for her I left it out. I'm still begging her to smuggle a camera into the cafeteria to take a picture of HER dishes; my mom and her think that is a little weird. I guess I agree.
4 chicken breasts (pre-cooked)
1/3 stick of butter
1 clove of garlic (minced)
1 tablespoon of white vinegar
1/4 cup Franks Red Hot Sauce
Cut the chicken into strips. (If you are starting with uncooked chicken, cut the chicken into strips in the beginning and cook at 400 degrees for about 15 minutes). In a small microwave-proof bowl, put in butter and garlic. Heat in microwave for 30 seconds. Add vinegar and stir well, slowly adding hot sauce. Stir together. Let chicken sit in mixture for approximately 2 minutes. Remove from mixture and place on serving dish. (If you're like M and using already heated chicken, you might want to microwave them so they are warm). Serve with ranch dressing.
I prefer ranch to blue cheese sometimes. Not sure why but they both feel cool against the hot sauce. I like it.
By the way, Franks is not paying me anything to keep using their product; I just do it. Getting paid would be nice! Mr. Frank if you're out there listening...here I am!
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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