Buffalo Tender Platter Recipe
This twist on an original recipe from the ‘60s includes a fresh arugula celery herb, topped with crispy Tyson Red Label® Fully Cooked Homestyle Chicken Tenderloin Fritters tossed in a peppery buffalo sauce with accents of arugula, parsley and celery leaves. Drizzled with a blue cheese ranch dressing, it includes an extra spicy kick from irresistible sweety drop peppers.
Ingredients
Yield: 2-3 SERVINGS
| Amount | Main ingredients |
|---|---|
| 5 ea. | Tyson Red Label® Fully Cooked Homestyle Chicken Tenderloin Fritters |
| 2 oz. | Buffalo Sauce - Prepared |
| 2 oz. | Ranch - Prepared |
| 1 oz. | Blue Cheese - Crumbled |
| 1 Tbsp. | Sweety Drop Peppers |
| 1 oz. | Celery Leaves |
| 1 oz. | Parsley - Flat Leaf |
| 2 oz. | Arugula |
| 1 oz. | Garnish |
| 1 Tbsp. | Celery Ribs - Cut In 2” Sections |
| 1 Tbsp. | Fresno Chiles - Thin Sliced |
Products in this recipe
Directions
- Pre-heat convection oven to 375°F while you lay tenders in a single layer on a sheet tray.
- Cook Tyson Red Label® Fully Cooked Homestyle Chicken Tenderloin Fritters in a 375F oven for 10-15 minutes or until they reach 165F.
- Toss tenders in buffalo sauce with celery, onion and chile garnish.
- Place arugula, parsley and celery leaves on bottom of the plate.
- Place buffalo tenders and garnish over greens.
- Drizzle blue cheese ranch dressing over the top.
- Garnish with sweety drop peppers and blue cheese crumbles.
