dressing 6 tablespoons ranch dressing 1 tablespoon creamy blue cheese dressing 2
teaspoons buffalo wing sauce
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)
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)