Okay, this was a recipe that I thought would be a miss. I came up with making these on a whim and Jarrett and I were so surprised on how good they were! He literally asked me to make them again today.
1 lb of skinless chicken tenders. I buy the organic brand from Walmart as it seems to not have as much fat on them.
1/2 a cup of all purpose flour
3 large egg whites
1 cup of Frank’s buffalo sauce plus a tablespoon for the egg whites.
1 cup of plain bread crumbs. I buy the great value brand from Walmart.
Preheat oven to 400 F.
Get 3 bowls and line them up in a row. One with the flour in it. One with the 3 egg whites. One with the bread crumbs.
Add a tablespoon of Frank’s buffalo sauce to the egg whites and whisk them.
Start the chicken by dipping them in the flour, then the egg white/Franks Buffalo Sauce, and then the bread crumbs.
Repeat until all chicken is covered.
Cook on Medium/High heat on stove top in a skillet for 4 minutes on each side using some type of oil. I used a tablespoon of coconut oil just to grease the pan.
Once the chicken is cooked for 4 minutes on each side, dip them individually into the 1 cup of Frank’s Buffalo Sauce.
I then place the chicken on a baking dish with tinfoil spraying the tinfoil with pam to make sure the chicken does not stick.
Cook the chicken for 15-20 minutes or until it is done. (Depending on thickness will depend on how long you need to cook it. I recommend a meat thermometer to make sure you get it fully cooked).
While the chicken is cooling, I place the tortillas into a skillet and cook until they are pretty crispy on each side. Do not leave on too long or they will get too hard and crunchy. I just eye the tortillas until they are golden on each side.
I cut up the chicken strips and place them in the tortilla and add about a tablespoon of homemade ranch.
I have made this dip for almost 4 years and it is a continuous hit at EVERY party we attend. What I love the most about it is that it is actually low carb when eaten with veggies. Therefore, you can bring this dip to your next outing and not feel an ounce of guilt when digging in with all your friends! I do not necessarily practice low-carb dieting but I have a TON of friends that do therefore, I thought I would let you all know that this dish is technically KETO friendly.
Plus…everyone will LOVE you for bringing this dish. However, be AWARE….it may be such a hit you have to double the recipe next time. I have had this happen every time I have made it. Therefore, if I am bringing it to a party, I ALWAYS double the recipe and make enough to keep some for ourselves for lunch the next day.
I usually prep everything in the morning if I have time so I do not have to do dishes later that evening. However, that is just my personal preference and I do not feel like it makes any difference. I do not cook it at all until that night. I just put it in the baking dish and throw it in the fridge until it is time to put it in the oven.
2- 8 oz blocks of cream cheese
1.5 cups of shredded cheese
2- 12.5 oz cans of white premium chunk chicken breast (drained)
3/4 cup of Frank’s Buffalo wing sauce
1/4 a cup of homemade ranch dressing ( I make my own using the Hidden Valley Ranch packets)
Mix all ingredients in a bowl keeping out half the shredded cheese to place it on top.
Place the mixture in a baking dish
Preheat oven to 375 degrees F
Bake for 15 minutes or until bubbly and hot
Top with the rest of the shredded cheese
Bake for another 5 minutes or until the cheese is nice and melted.
Serve with chips, veggies, celery, or crackers. Enjoy!!
I’m sure from the recipe name you can guess that the recipe calls for crescent rolls, cream cheese, cheddar cheese, and hot Jimmy Dean sausage.
1 Block of Cream Cheese
2 cups of Shredded Cheese
1 Roll of Jimmy Dean Hot Sausage
2 cans of Pillsbury Crescent Rolls
Step 1- Cook the sausage. I just cook it with the zero calorie spray butter.
Step 2- In baking pan, lay out one thing of crescent rolls flat. You need to press the dough until the indentions are not there anymore and it is basically just a flat layer of dough. Bake bottom layer at 375 for 7 mins.
Step 3- Mix 1 block of cream cheese, 2 cups of cheddar cheese ( I use great value extra sharp shredded cheese), and the cooked sausage together in a mixing bowl.
Step 4- Lay the sausage/cheese mixture on top of the bottom layer of crescent rolls in a flat layer.
Step 5- spread out other can of crescent rolls on top and gently press the dough until the indentions are gone on the top layer as well.
Step 6- Bake at 375 for 12-15 mins or until top is golden brown.