Original Creole Seasoning 
Tomahawk Steak & Grilled Lobster
Indulge in the perfect surf and turf pairing. This succulent grilled lobster served alongside a flame-seared…
Get RecipeThis Buffalo Chicken Salad is so refreshing and tasty that you will crave it for lunch and dinner, thanks to My Diary of Us.
Ingredients
-
1 Pound Chicken Tenders
-
2 Cups Panko Bread Crumbs
-
1 Cup Flour
-
1 1/2 Teaspoons Tony’s Original Creole Seasoning
-
1 Cup Hot Sauce
-
2 Tablespoons Butter
-
1/4 Teaspoon Worcestershire Sauce
-
1 Tablespoon Fresh Lemon Juice
-
Romaine Lettuce
-
Iceberg Lettuce
-
Shredded Carrots
-
Red Onion
-
Sliced Celery
-
Avocado
-
Blue Cheese Crumbles
-
Cilantro
-
Tony’s Creole-Style Ranch Salad Dressing
- Clear
Directions
- Preheat oven to 375°F..
- Arrange three bowls: one with flour, one with eggs and one with panko bread crumbs and Tony’s Original Creole Seasoning.
- Dip chicken into flour, then into the eggs, and then into the panko bread crumbs to complete coat.
- Layer on a baking sheet that has a cooling rack and then bake for 15-20 minutes until the chicken has been cooked through.
- Switch oven to broil for the last two minutes of cooking if needed for extra browning.
- While chicken cooks, make the buffalo sauce by combining hot sauce, butter, lemon juice, and Worcestershire sauce in a small saucepan over medium heat and whisk until butter is melted and all is combined. Turn off heat.
- Arrange lettuces, carrots, red onion, celery, avocado, blue cheese and cilantro in a bowl.
- Take chicken out of the oven and coat with buffalo sauce and then place onto the salad.
- Drizzle liberally with Tony’s Ranch Dressing and serve immediately.
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Fried Scallops
These golden fried scallops by @TFTI.BBQ have a flavorful Creole kick that only Tony Chachere’s can…
Get Recipe