Chicken tenders, sauce, and corn nuggets

by Ryan

Melton’s App & Tap is a family favorite.  My wife J and I went on our first date at Melton’s.  We had them cater our wedding recital dinner.  We no longer live nearby, but we still end up there 3 or 4 times a year.  So when we found the recipe for Melton’s Buffalo Chicken Tenders… well, of course we decided to make them!  We followed the recipe exactly as the website says, and MmmMmmmm good!

Frank’s RedHot is the secret.

J (remember, my wife?) also found out the ingredients for the blue cheese dipping sauce.  Frank’s RedHot sauce, cream cheese, sour cream, and blue cheese crumbles.  She said it tasted almost perfect.  I don’t eat rotten cheese (read: blue cheese), so I didn’t try it, but it looked good.

Chicken tenders, waffle fries, and sauce

Chicken tenders, waffle fries, and sauce

Yum.  We added celery and waffle fries to complete the meal, just like Melton’s does.

Corn Nuggets

Corn Nuggets

I also cracked open a can of creamed corn to make corn nuggets.  Half can creamed corn, 1 egg, half cup yellow corn meal, 1/2 tsp baking powder (no buttermilk, so I couldn’t use baking soda), 3/4 to 1 cup Bisquick (was handy, as used in the above chicken tenders), and 1/2 tsp salt.  Fry in canola oil at 300 to 350 degrees for around a minute.  Flip after 30 seconds or turned golden brown.  These turned out great for being a random last minute idea with no recipe to follow or research done.  J said they could have used more salt, so maybe up the salt to 1 tsp.  We didn’t have enough canola oil to cook all the batter, so we didn’t end up making it all.

I highly suggest this fairly easy meal to make at home.  Do it, you won’t be disappointed.

Advertisements