Original Creole Seasoning 
Street Corn Deviled Eggs
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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
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1 Pound Chicken Tenders
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2 Cups Panko Bread Crumbs
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1 Cup Flour
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1 1/2 Teaspoons Tony’s Original Creole Seasoning
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1 Cup Hot Sauce
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2 Tablespoons Butter
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1/4 Teaspoon Worcestershire Sauce
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1 Tablespoon Fresh Lemon Juice
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Romaine Lettuce
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Iceberg Lettuce
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Shredded Carrots
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Red Onion
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Sliced Celery
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Avocado
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Blue Cheese Crumbles
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Cilantro
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Ranch 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 Ranch dressing and serve immediately.
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