ingredients CHICKEN BREAST MARINADE: 2 and 1/2 pounds chicken breasts (boneless, skinless) 1 quart buttermilk 1 tablespoon Kosher salt SEASONED FLOUR: 4 cups all - purpose flour (divided) 6 teaspoons seasoned salt (divided) 4 teaspoons garlic powder (divided) 2 teaspoon black pepper (divided) 1/2 teaspoon cayenne pepper (divided) vegetable oil (for frying) QUESADILLA: 8 (12 - inch) flour tortillas cooked chicken breasts sliced into strips (recipe above) 4 - 6 cups mozzarella cheese (shredded) 2 cups ranch dressing 1
cup buffalo wing sauce 1 bunch scallions (chopped) Kosher salt and freshly ground black pepper (to taste) 1 quart buttermilk Kosher salt and freshly ground black pepper (to taste)
Not exact matches
chicken 2 boneless, skinless chicken breasts, cut into chunks 1/4 teaspoon salt 1/4 teaspoon pepper 2 egg whites 2 tablespoons
buffalo wing sauce 1
cup panko bread crumbs 1/3
cup seasoned fine breadcrumbs 1 tablespoon flour 1/2 teaspoon onion powder
2 medium heads of cauliflower, cut into florets 1
cup white rice flour 1
cup water 1/4 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon paprika 1
cup of your favorite
buffalo wing sauce (Frank's Red Hot
Buffalo Wing Sauce is vegan) Vegan ranch dressing or dipping sauce (homemade — go to alextcooks.com for a recipe — or from natural food grocer)