This past weekend I found some Buffalo Chicken Rub for 50% off. I have used their rubs several times before and they are always tasty - needless to say, I snatched up a can right away. The mark-down, plus the chefs discount I get from them allowed me to walk away with the rub for $4. That is cheaper than most spice blends you could find at nearly any other store. Directions for how to use it with 1 pound of chicken are printed on the side of the container. I follow those directions exactly with this recipe. I wanted to see what the manufactures intended for it to taste like.
It made for delicious buffalo chicken, without the mess and overload of hot sauce which are common with traditional wings or buffalo chicken recipes. The butter baste and blue cheese on the side are key flavor additions. I’m impressed enough with these buffalo chicken tenders to make them for my next football party.
This is a new type of post for me. I often buy products like this and recreate them, but this contains flavoring that is not easily replicated. I decided to use the product in two ways. First is to replicate the recipe suggested on the package, which is what we have here. For the next recipe, I’ll use the same technique, only I’m going to make a sandwich out of the chicken.
Eat well, cook often ...
Serves 2 to 4; 50 minutes
1 lb Chicken tenders
2 Tbs Williams-Sonoma
Buffalo Chicken Rub
4 Tbs Unsalted butter
2 tsp Williams-Sonoma
Buffalo Chicken Rub
1/4 C Blue Cheese Dressing
Season with 2 tablespoons of Buffalo Chicken Rub. Let marinate for 30 minutes, allowing chicken to reach room temperature.
Grill and baste chicken
Melt butter of medium heat and mix in remaining seasoning. Grill chicken until cooked through 8 to 10 minutes, turning at least once. Near the end of cooking baste chicken with butter mixture. Remove and let rest at least 5 minutes before serving. Serve with blue cheese dressing for dipping.