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Buffalo Chicken Tenders with Gorgonzola Dipping Sauce

Source of Recipe

From "The Outdoor Table" by April McKinney


Recipe Introduction

"I made this dish for the first time during football season a few years ago, and it was a huge hit. A tailgating feast just isn't complete anymore without these chicken tenders on the menu. The spiciness of the chicken paired with the cool, tangy Gorgonzola dip is a classic combination."

List of Ingredients

Gorgonzola Dip:
â—¦ 6 ounces Gorgonzola cheese
â—¦ ½ cup buttermilk
â—¦ ½ cup light mayonnaise
â—¦ 2 tablespoons Dijon mustard
â—¦ ½ teaspoon salt
â—¦ ½ teaspoon ground black pepper

Chicken Tenders:
â—¦ 1½ pounds boneless, skinless chicken breast halves, cut into small strips
â—¦ 1 tablespoon canola oil
â—¦ ¾ teaspoon salt
â—¦ ½ teaspoon ground black pepper
â—¦ ½ cup hot pepper sauce (Frank's Original is preferred)
â—¦ 1 tablespoon butter, melted
â—¦ 1 tablespoon Worcestershire sauce
â—¦ ½ teaspoon garlic powder
â—¦ ½ teaspoon onion powder


Recipe

For the dip, place the cheese in a medium bowl, and slightly mash it with the back of a fork. Mix in the buttermilk, mayonnaise, mustard, salt, and pepper until the dip is chunky.

Heat the grill to medium-high heat. Toss the chicken strips in a bowl with the oil, salt, and pepper. Place them on the grill, and cook for 2 to 3 minutes per side, until they are cooked through.

While the chicken is grilling, whisk together the hot pepper sauce, butter, Worcestershire sauce, garlic powder, and onion powder in a large bowl. Leaving the grill on, remove the chicken strips, and toss them in the sauce until they are well coated.

Place the chicken strips back on the grill for another 1 to 2 minutes, until the sauce begins to char, and then remove them to a serving platter. Serve them with the Gorgonzola dip.


Makes 6 servings



•  Tip:
To prepare this at tailgate, make the dip and the buffalo sauce ahead of the time. Keep the dip chilled just until serving.