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Buffalo Tender Platter Recipe
This twist on an original recipe from the ‘60s includes a fresh arugula celery herb, topped with crispy Tyson Red Label® Fully Cooked Homestyle Chicken Tenderloin Fritters tossed in a peppery buffalo sauce with accents of arugula, parsley and celery leaves. Drizzled with a blue cheese ranch dressing, it includes an extra spicy kick from irresistible sweety drop peppers.
Ingredients
YIELD: 2-3 SERVINGS
| AMOUNT | MAIN INGREDIENTS |
|---|---|
| 5 ea. | Tyson Red Label® Fully Cooked Homestyle Chicken Tenderloin Fritters |
| 2 oz. | Buffalo Sauce, prepared |
| 2 oz. | Ranch, prepared |
| 1 oz. | Blue Cheese, crumbled |
| 1 Tbsp. | Sweety Drop Peppers |
| 1 oz. | Celery Leaves |
| 1 oz. | Parsley, flat leaf |
| 2 oz. | Arugula |
| 1 oz. | Garnish |
| 1 Tbsp. | Celery Ribs, cut in 2” sections |
| 1 Tbsp. | Fresno Chiles, thin sliced |
Directions
Step 1. Pre-heat convection oven to 375F while you lay tenders in a single layer on a sheet tray.
Step 2. Cook Tyson Red Label® Fully Cooked Homestyle Chicken Tenderloin Fritters in a 375F oven for 10-15 minutes or until they reach 165F.
Step 3. Toss tenders in buffalo sauce with celery, onion and chile garnish.
Step 4. Place arugula, parsley and celery leaves on bottom of the plate.
Step 5. Place buffalo tenders and garnish over greens.
Step 6. Drizzle blue cheese ranch dressing over the top.
Step 7. Garnish with sweety drop peppers and blue cheese crumbles.
Application Uses
MEAL
Dinner
Lunch
CUISINE
American
MAIN INGREDIENTS
Chicken
